TUNA, PASTA & SWEETCORN

For an even quicker option, just grate cheese (Cheddar or fresh
Parmesan) over the food at the end, instead of making a cheese sauce.
Pasta shapes
1 large tin of tuna
Sweetcorn
1 oz (25 g) butter or margarine
1 tbsp of flour
1 mug or 1⁄2 pint (300 ml) milk (approx)
1 oz (25 g) hard (Cheddar) cheese
Method
1. Cook the pasta in a pan of slightly salted boiling water
according to the instructions on the packet, and add the
drained tin of sweetcorn – or some frozen sweetcorn – for the
last 2 minutes of the cooking time.
2. Meanwhile, make the cheese sauce by melting the butter or
margarine in a saucepan and stirring in the flour to make a
smooth paste. Cook over a low heat for a minute until the paste
looks shiny and slips away from the bottom of the pan then
add the milk and grated cheese, stirring or whisking all the time
until the sauce thickens and is completely lump-free. (This only
takes a few minutes.)
3. Drain the tinned tuna; strain the cooked pasta and sweetcorn
and mix the two together.
4. Serve the tuna, pasta and sweetcorn in soup bowls or on dinner
plates and pour the cheese sauce over the top.
Tip
Dried pasta is much more economical than fresh pasta
(unless you’ve made it yourself ) and, arguably, tastes
better too.