Tuna Pasta Bake

This is just as good cold as it is hot.  I usually make it with thread egg noodles (in which case it is called Tuna Noodle Bake).  When we eat this hot I often serve it with hot beetroot - just buy the vacuum packed stuff from the supermarket (it keeps for ages unopened in the fridge) empty it into a microwave friendly dish and using a fork to hold it cut it into quarters with a knife then microwave it for a couple of minutes.  Cold, it can be served with either beetroot, salad or whatever you want.


You will need

• 1 onion
• 1or 2 can(s) of tuna
• 1 tbsp flour
• 1oz flora
• 1 pint milk
• 1 teaspoon paprika
• Breadcrumbs
• Grated mature cheese
• 1 mug of dried pasta per person

• Put the pasta on to boil

• Melt a 1oz knob of butter or flora in a pan
• Dice the onion
• Place the onion in the melted butter and stir, do not over cook, this needs to be very al dente.
• Add 1 tablespoon of flour and a teaspoon of paprika, stir into the onions and cook for approx 1 minute.
• Remove the pan from the heat, add the milk a little at a time and stir in well, until the sauce is smooth.
• Drain the can of tuna, flake the fish and add to the sauce.
• Drain the pasta when cooked and add to the sauce.  
• (At this stage you can stop if you wish and just eat it as a pasta dish)
• Turn the mixture into an ovenproof dish and smooth the top.  Put the breadcrumbs and cheese into a dish and mix together then sprinkle them over the top of the dish.  
• Put the dish under the grill to melt the cheese.