- 1 onion
- Green pepper
- Red pepper
- Sweet corn
- 2 tins of tuna preferably in sunflower oil
- Pasta – penne or rigatoni
- Sauce: 150 g cheese
- Sauce: Butter 50g
- Sauce: 1 pint of milk
- Sauce: 50g plain flour
- Sauce: salt and pepper
This is great to make if you have veg that needs using up – in fact over the years I’ve made if different each time because of this. So pretty much anything goes! Cabbage, peas, spinach…
Prepare the tuna by removing the oil and leaving it to one side (to fry the veg in) Depending how thick you want the tuna chunks, mash with a fork, and place in a bowl in the fridge, until it’s time to use.
Prepare all the veg – I prefer to cut the onions and peppers in lengths. Fry this for approx. 5 mins in a frying pan with a little of the sunflower oil from the tinned tuna. You don’t want to over cook the veg as it will continue to soften in the oven.
All the above can be done in advance e.g. in the morning! So that all you have to do is part cook the pasta and make the cheese sauce.
Now part cook the pasta (5 mins less than stated on the packet) use about 75g per adult. Drain and pour into a large oven proof dish. Now sprinkle the veg over the top and the tuna to ensure even coverage.
Preheat the oven to gas mark 6
Now for the sauce. Grate the cheese leaving half for the topping.
Melt the butter in a pan, add the flour and stir. Pour in the milk, a little at a time and whisk until all the milk has been used and the sauce thickens. Now pour half the grated cheese in and whisk. Take off the heat and pour over all the pasta, tuna and veg. Sprinkle the remaining cheese over the top and bake on the middle shelf for approx. 20-30 mins. Check on it at 20 mins to see if ready, otherwise continue to cook for another 5/10 mins.