Tuna with spaghetti in the oven

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 55m
  • Ready In : 1:05 h
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This recipe of tuna with spaghetti in the oven is very tasty and have excellent presentation. It’s very easy to prepare and ideal for any occasion.

Units: Metric / (Units: US)


  • 350 grams / (12 1/3 ounces) canned tuna
  • 250 grams / (8 3/4 ounces) spaghetti
  • 2 medium ripe tomatoes
  • 1 large onion
  • Grated cheese (to taste)
  • 50 ml / (3 1/3 tablespoons) olive oil
  • Thyme (to taste)
  • 150 ml / (1/2 cup and 2 tablespoons) béchamel
  • 1 bay leaf
  • 1 small onion to cook the pasta
  • 150 ml / (1/2 cup and 2 tablespoons) whipping cream
  • Salt (to taste)


    Step 1

    1. Boil on high heat a saucepan with water seasoned with some salt and a small onion. When starts boiling, reduce to medium-low heat, add the spaghetti and cook for 7 to 8 minutes. When the spaghetti is cooked, drain the water and set aside.

    Step 2

    1. Shred the tuna with a fork. In a bowl, whisk the béchamel and the cream; set aside.

    Step 3

    1. Put the olive oil, the onions cut into round slices, bay leaf, the peeled tomatoes cut into small pieces in a frying pan and cook over low heat until the tomatoes start to break down, stirring occasionally.

    Step 4

    1. Meanwhile, preheat the oven to 180ºC / (350ºF).

    Step 5

    1. Add the shredded tuna, stir and cook about 5 minutes, stirring occasionally. Then, add the spaghetti together with the béchamel mixture. Mix well with a spoon and cook over low heat about two to three minutes. Turn off the heat and pour the mixture in a rectangular baking dish. Sprinkle with grated cheese and thyme and bake for 25 minutes until slightly golden.

    Step 6

    1. Turn off the oven and serve.

Nutrition facts per serving (4 servings):

Calories: 470
Total Fat: 20 g(31%)

Saturated Fat: 6 g(30%)
Cholesterol: 25 mg(8%)
Sodium: 540 mg(23%)
Total Carbohydrate: 63 g(21%)
Protein: 11 g


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