Baked tuna & sweetcorn pasta
Method
- Preheat oven to 180°C fan forced (200°C normal).
- Heat the butter in a heavy-bottomed pot and gently sauté the onion, celery and garlic until tender, regularly stirring.
- Add the corn and stir well.
- Then add the flour, mix well and cook for a few minutes, regularly stirring.
- Add the hot milk all at once and whisk well. Gently cook for about 5-10 mins until thickened.
- Then add a good handful of grated cheese and seasonings. Whisk and briefly cook.
- Add the cooked pasta, stir well and turn off the heat.
- Then add the parsley and tuna. Gently toss and transfer the mixture to a large gratin (or any ovenproof dish). Sprinkle more grated cheese on top, if you like, and cook in the oven for about 15-20 mins until golden brown and bubbling.
- Serve with a simple salad on the side.
Ingredients
- 2 heaped tbsp butter
- 1 onion, chopped
- 1 celery stalk, diced
- 1 garlic clove, crushed
- kernels from 3 large corn cobs
- 2 tbsp plain flour
- 2 cups hot milk
- grated tasty cheese
- sea salt & freshly ground pepper
- 400 gm small elbow pasta (or similar), cooked & tossed in a little olive oil
- 1 tbsp chopped fresh parsley
- 2 mediumn-large cans tuna, drained & flaked
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.