Series 1 - Episode 1
A twist on a classic! Tuna bla black


In this – the inaugural episode of the Gastrobogans podcast – we’ll revisit a classic family recipe. But that’s not all we’ll be bringing up. Hold on to your stomachs folks as Paul and Melon chat about chunks, lumps and a condition known as Freddie Mercury Mouth.


Haven’t lost your appetite? Then you have a constitution fit for Tuna Glop. So grab your tins, packets and utter contempt for dietary fibre and get cooking.

Minimal cooking, minimal chopping, maximal tinned ingredients – tuna glop is a terrific crowd-pleasing casserole when crowds drop in and demand pleasure. Don’t be put off by the name – this is a Glop of Distinction.


  • 300g pasta spirals or similar
  • 100g butter
  • 1 brown onion, chopped
  • ¼ tsp minced garlic
  • 4 tbsp flour
  • 600ml milk
  • 400g tin tuna, drained
  • 400g tin corn kernels, drained
  • 1 tbsp dijon or any mild mustard
  • 200g grated cheese
  • Salt and pepper
  • 550g pack plain potato chips (don’t let guests see this, it will ruin the magic)
  • Handful of extra grated cheese


  1. Cook pasta as per packet directions but add an extra minute – you don’t want to risk having anything to chew.
  2. Melt butter in a large heavy-based saucepan over medium heat. Add onion and soften, stirring for 2-3 minutes. Add garlic and stir for another minute. Enjoy the aroma and convenience of garlic in a jar.
  3. Reduce heat and add flour. Stir for a minute until it looks a bit like runny glue, but not Supa Glue. More Perkins Paste.
  4. Stir in the milk, about a third at a time. Each time stir for a few minutes until the mixture simmers and thickens. (If you want to make the sauce cheesier, add extra milk). At this stage it is effectively a milk onion soup. Why not have a taste? Sounds – and is – delicious.
  5. Add the tuna, corn and mustard, stir to combine. Add the pasta plus 200g grated cheese (or even more if you like it highly cheesy), and stir until it’s a thick mess of glop. Season to taste.
  6. Slop mixture into casserole dish.
  7. Pop bag of chips (wow your guests by do this in front of them) then crunch them up in the bag. Sprinkle evenly over the glop.
  8. Add extra grated cheese on top.
  9. Place under hot grill until top turns brown, crispy and irresistible. Serve immediately to astonished guests.


A cold, crisp white will go perfectly with this top-shelf seafood dish. In memory of beloved favourite Houghton’s White Burgundy, we went with its descendant, Houghton’s White Classic, which can be snapped up for as little as $5.95.