Tuna Casserole with Leeks and Fresh Dill

serves 4 Prep Time 10 minutes   Cook Time 25 minutes   Rated:

This is not your mums pasta bake. We headed south to Busselton in the south west of our state, basically as soon as we were allowed to and on the way back stopped in at the very impressive Bunbury Farmers Market which truly is a feast for the senses. If ever down that way it is a MUST see, (and buy yourself a vanilla slice. DON'T say I didn't warn you!) But I digress.

There were some gorgeous leeks which I picked up for next to nothing and this is where one of them ended up. Also fresh dill which looked too good to pass up. Not those weedy little stalks you often see at the supermarket!

We ate this for a couple of days afterward it was made as it feeds a crowd and I have to say it just got better. Use a great sweet cheese, gruyere, Swiss or Maasdam and you can thank me later. Amazing. Easy.

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  • 250 Grams fusilli pasta
  • 200 Grams sweet style cheese, cubed (gruyere, Swiss or Maasdam suggested)
  • 1 leek roughly chopped
  • 30 Grams butter BUY
  • 1 Batch Crazy Good Bechamel Recipe
  • 400 Grams tinned tuna, drained unless in oil
  • 30 Grams panko breadcrumbs
  • a few sprigs of dill, foliage only
  • 1 lemon, cut into wedges



Preheat oven to 180°C.


Cook pasta as per packet instructions and keep warm.


Place cheese into the Thermomix bowl and mill 10 sec/speed 10. Set aside.


Place leek and butter into the Thermomix bowl and chop 4 sec/speed 5. Cook 5 min/Varoma/speed 1. Remove from bowl and set aside.


Make Bechamel and stir in half the cheese.


In a large bowl, combine cooked pasta, bechamel, cooked leek and tuna. Pour out into a baking dish. Top with panko and remaining cheese. Bake for 20 minutes. Then another 5 minutes on grill function to just brown the top.


Serve with a few dill sprigs and some fresh lemon wedges.

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