Thai Red Curry Tuna Bake

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Recipe

Why You’ll Love This Recipe

Tuna mornay, but make it spicy. This bake is everything you love about a creamy, cheesy pasta dish, only with a bold, fragrant Thai red curry kick. We’re adding cauliflower for extra veg, sweet corn for little pops of sweetness, and of course, a melty, golden cheese crust. No fiddly steps, no fancy equipment, just real comfort food with a little more personality. Love a good pasta bake? Try my

Korean Kimchi Mac ‘n’ Cheese

next.

What is Thai Red Curry Tuna Bake?

Inspired by the Aussie classic tuna mornay, this version swaps the usual white sauce for a creamy, Thai red curry-infused béchamel. The result is a richer, spicier, much more exciting bake that still ticks all the cosy, comfort-food boxes. Think creamy sauce, tender cauliflower, sweet bursts of corn and a cheesy golden top. Perfect for weeknights when you want flavour without the fuss.

Special Ingredient Notes

Thai red curry paste is the star here. You want a good-quality paste like my

Marion’s Kitchen Thai Red Curry Paste

. You’ll find it in the Asian aisle of most supermarkets. A good curry paste is the heart of this dish…it’s where all the deep, fragrant flavours come from. Cheap or bland pastes won’t give you that rich, complex taste. Different brands vary in heat, so taste as you go if you’re spice-sensitive.

Marion’s Kitchen Tip

You can make the sauce, pasta and veggie mix ahead of time and keep it in the fridge until you’re ready to bake. Feel free to get creative with extra veggies. Broccoli, peas or even baby spinach would all work beautifully. And if you like it extra spicy, a drizzle of sriracha on top before serving is absolute perfection.

What You Need

Dried short pasta (e.g. fusilli, penne or shells)

Canned tuna in oil

Cauliflower, cut into small florets

Frozen corn

Marion’s Kitchen Thai Red Curry Paste

Unsalted butter

Plain flour

Full cream milk

Mozzarella

Parmesan

Lemon

Chives

Salt & pepper

Steps

Preheat your oven to 200°C (fan-forced). You want that top golden and bubbling by the end.

Cook the pasta in a large pot of salted boiling water until just under al dente. Add the cauliflower florets in the last few minutes to give them a head start. Drain and set aside.

In a shallow baking dish (yes, right in the dish you’ll bake in), melt the butter over medium heat. Stir in the Thai red curry paste and let it bloom until the kitchen smells incredible. Sprinkle over the flour and whisk for about 2 minutes until it forms a smooth roux.

Gradually pour in the milk while whisking continuously until you have a thick, glossy sauce. Take your time here and make sure it’s silky smooth.

Stir in one and a half cups of the mozzarella (leave the last cup for the topping) and the parmesan. Season with salt and pepper. Taste it. You’ll see where this is going.

Add the cooked pasta, cauliflower, sweet corn, tuna and chopped chives straight into the baking dish with the sauce. Mix until everything is coated and cosy in that curry goodness.

Sprinkle the remaining mozzarella evenly over the top. You know what happens next. Golden, bubbly, irresistible. Bake for 12 minutes or until the top is melted, golden and everything is hot and bubbling.

When it’s out of the oven, finish with a little extra parmesan, lemon zest and a good sprinkle of fresh chives. The citrus pop brings it all together.

Storage Tips

Leftovers will keep well in an airtight container in the fridge for up to 3 days. Reheat in the microwave or pop it back in the oven, covered with foil, until warmed through. It also freezes well, so wrap portions tightly and freeze for up to a month.

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Thai Red Curry Tuna Bake

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PREP TIME

10 minutes

COOK TIME

25 minutes

SERVES

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Ingredients

300g dried short pasta (fusilli, penne or shells)

425g canned tuna in oil, drained

500g cauliflower, cut into small florets

1 cup frozen corn

2 tbsp Marion’s Kitchen Thai Red Curry Paste

2 tbsp unsalted butter

2 tbsp plain flour

500ml full cream milk

2½ cups grated mozzarella

½ cup grated parmesan, plus a little extra to serve

zest of 1 lemon

1 small bunch chives, finely chopped

salt & pepper, to taste

Instructions

Oven On, Let’s Go

Preheat your oven to 200°C (fan-forced). You want that top golden and bubbling by the end.

Pasta & Cauli Time

Cook the pasta in a large pot of salted boiling water until just under al dente. Add the cauliflower florets in the last few minutes to give them a head start. Drain and set aside.

Curry Paste = Flavour Bomb

Creamy Sauce Incoming

Gradually pour in the milk while whisking continuously until you have a thick, glossy sauce. Take your time here and make sure it’s silky smooth.

Cheese It Up

Stir in one and a half cups of the mozzarella (leave the last cup for the topping) and the parmesan. Season with salt and pepper. Taste it. You’ll see where this is going.

All Together Now

Add the cooked pasta, cauliflower, sweet corn, tuna and chopped chives straight into the baking dish with the sauce. Mix until everything is coated and cosy in that curry goodness.

The Cheesy Finale

Sprinkle the remaining mozzarella evenly over the top. You know what happens next. Golden, bubbly, irresistible.

Bake to Perfection

Bake for 12 minutes or until the top is melted, golden and everything is hot and bubbling.

Bright & Fresh Finish

When it’s out of the oven, finish with a little extra parmesan, lemon zest and a good sprinkle of fresh chives. The citrus pop brings it all together.