This 5-ingredient oven baked yellowfin tuna farfalle is the kind of easy dinner that helps busy weeknights feel a little more manageable. Everything comes together right in one baking dish, with frozen raw yellowfin tuna strips baked over pasta in a simple, creamy sauce for a comforting meal with very little hands-on work. It is a practical family-style supper that feels just a bit special without asking much from the cook.
Serve this pasta with a crisp green salad, roasted broccoli, or simple green beans to balance the richness of the dish. A slice of garlic bread or warm crusty bread is also wonderful for scooping up the extra sauce, and a squeeze of lemon at the table brightens the tuna nicely.
5-Ingredient Oven Baked Yellowfin Tuna Farfalle
Servings: 4
Ingredients
12 ounces frozen raw yellowfin tuna strips
8 ounces dry farfalle pasta
2 cups heavy cream
1 cup chicken or vegetable broth
1 cup grated Parmesan cheese
Directions
1. Preheat the oven to 400°F. Lightly grease a 9x13-inch oven-safe glass baking dish.
2. Spread the dry farfalle evenly in the baking dish. Pour in the heavy cream and broth, then sprinkle in the Parmesan cheese and stir gently to combine as much as you can.
3. Arrange the frozen raw yellowfin tuna strips evenly over the pasta mixture.
4. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir gently to help the pasta cook evenly and break up the tuna into bite-size pieces, then return the dish to the oven uncovered for 10 to 15 minutes, or until the pasta is tender and the tuna is cooked through.
5. Let the dish rest for 5 minutes before serving so the sauce can thicken slightly. Spoon onto plates and serve warm.
Variations & Tips
For picky eaters: If your family prefers a milder flavor and smoother texture, break the tuna into very small pieces after baking so it blends right into the pasta. You can also serve it with a little extra Parmesan on top, which makes it feel extra cozy and familiar.
Add a vegetable: Stir in a cup of frozen peas or finely chopped spinach during the last 10 minutes of baking for an easy way to round out the meal. This is one of my favorite little tricks when I want dinner to feel more complete without making another side dish.
Sauce consistency tip: If the pasta looks dry before it finishes cooking, add a splash more broth, cover loosely, and continue baking until tender. If the sauce seems too loose at the end, let the dish rest a few extra minutes before serving since the pasta will continue to absorb liquid.
Swap the cheese: Parmesan gives this dish a nice savory finish, but Romano or an Italian cheese blend can work too if that is what you have on hand. It is a simple way to change the flavor a bit while still keeping the recipe very easy.