This high protein tuna bake recipe is a delicious dish that is perfect post-workout, easy to make and only requires some simple household ingredients!
Prep Time
~10 minutes
Cook Time
~20 minutes
Nutrition Facts
Number of Servings: 3
  • 285
  • 33
  • 18
  • 9
Notice: Eating the right diet for your goals may result in increased lean muscle and decreased bodyfat.


  • 100g Pasta
  • 2 Cans Tuna (in water)
  • ½ Cup Spinach
  • 1 ⅕ Cup Sweetcorn
  • ½ Cup Broccoli
  • ½ Cup Mushrooms
  • 1 tbsp Garlic
  • 1 tbsp Mixed Herbs
  • 30g Cheddar Cheese
  • Dash of Pepper

Cooking Instructions

  1. Boil pasta on medium temperature for 10 mins. Season with a dash of salt if desired.
  2. Empty both cans of tuna into a large bowl. Add spinach, sweetcorn, broccoli and mushrooms. Mix well with garlic and herbs.
  3. Add drained pasta to bowl and mix again.
  4. Add contents of bowl into a level ovenproof dish.
  5. Add cheese and black pepper on top and bake for 15-20 mins in the oven on 200 degrees celcius.
  6. Remove from oven when golden color.
  7. Serve on plate and enjoy!

Serving Suggestions

Makes 2-3 servings.

Mark Miller
Posted on: Tue, 04/28/2020 - 15:27

Do I keep the liquid from the tuna as no liquid in the mix and do I Cook with foil over it, to stop drying out, please advise

Posted on: Fri, 03/06/2020 - 16:43

This was An amazing recipe thank you

Posted on: Tue, 08/01/2017 - 07:01

Do you have to cook the broccoli before adding it to the mix or does it go in raw??

Posted on: Wed, 04/17/2019 - 13:55

Stick it in raw mate; if you cook it beforehand, it'll turn to mush.

Posted on: Sun, 05/14/2017 - 19:07

This looks like a good recipe. A few questions:

What size cans of tuna? 3 oz, 5 oz, 12 oz?

Is the herb measurement for fresh or dried herbs and any suggestions on the type of herbs?


M&S Team Badge
Posted on: Tue, 05/16/2017 - 14:45

Hi Diana,

Reached out to the author to get the answers to these questions:

- The canned weight is 160g (5 oz approx.)
- Dried mixed herbs - Marjoram, basil, oregano & thyme was what the author used, but ultimately it's up to you which you go for.

Hope this helps!

Posted on: Tue, 05/16/2017 - 18:22

Thanks for clarifying. I look forward to making this (with gluten-free pasta).