 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is a great standby to have on your list of dishes when the fridge is bare as all the ingredients can be found in your store cupboard or freezer. Use any pasta but bows, penne or macaroni work best. Ingredients:
4 scallions, finely chopped |
4 1/2 ounces sweetcorn |
2 tablespoons lemon juice |
2 1/2 cups milk |
1 ounce all-purpose flour |
14 ounces tuna in water |
1 tablespoon olive oil |
10 ounces pasta |
1 ounce butter |
4 1/2 ounces cheddar cheese |
1 teaspoon mustard |
Directions:
1. Preheat the oven to 325°F In a frying pan stir fry the onions for 1-2 minutes in a little oil. Drain the tuna well, and flake into a bowl.
2. Cook the pasta in a pan of boiling water for about 15 minutes or until just cooked. Add the sweetcorn to the pan 5 minutes before the end of cooking.
3. To make the sauce, place milk, flour and butter in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken.
4. Turn down the heat to its lowest and let the sauce cook for 2 minutes.
5. Add the grated cheese and mustard, keeping a little cheese back for the topping. Season with a little lemon juice.
6. Mix the pasta with the corn, scallion, tuna and cheese sauce and pour into a lightly oiled ovenproof dish. Sprinkle with the remaining cheese and bake in a preheated oven until golden on top, about 25 minutes.
|
|