Ingredients:

  • 12 oz dried fusilli or penne pasta
  • 2 cans (5 oz each) tuna in spring water, drained
  • 1 cup frozen sweetcorn or peas, thawed
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano or thyme
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp melted butter

Instructions:

  1. Boil a large pot of salted water and cook the pasta for 2 minutes less than the package directions to ensure it remains al dente after baking. Drain and set aside.
  2. Melt 4 tbsp of butter over medium heat in a large saucepan. Sauté the diced onion until translucent, then add minced garlic and cook for 1 minute until fragrant.
  3. Stir in the flour to create a roux, cooking for 2 minutes while stirring constantly to remove the raw flour taste.
  4. Gradually whisk in the warmed milk to prevent lumps, continuing until the sauce is thick and velvety. Stir in salt, pepper, and dried herbs.
  5. Fold the drained tuna, thawed corn, and undercooked pasta into the béchamel sauce until every noodle is evenly coated.
  6. Pour the mixture into a 9x9 inch baking dish.
  7. Top the dish with shredded cheddar cheese and a sprinkle of Panko breadcrumbs tossed in 1 tbsp of melted butter.
  8. Bake at 400°F (200°C) for 15–20 minutes until the topping is golden-brown and bubbling.