1/2 onion, peeled & finely chopped<br />
25 g butter<br />
1 tbsp cornflour<br />
400 g tin of tomato soup<br />
a pinch of mixed herbs<br />
200 g canned tuna, drained & flaked<br />
a little freshly ground black pepper<br />
175 g green & white tagliatelle<br />
1 tbsp grated parmesan cheese1/2 onion, peeled & finely chopped<br />
40 g butter<br />
100 g mushrooms, washed & sliced<br />
2 tbsp plain flour<br />
300 ml milk<br />
100 g Cheddar cheese<ol>
<li>For the sauce, fry the onion in the butter until transparent, then add the sliced mushrooms and sauté for about 3 minutes.</li>
<li>Add the flour and continue stirring the mixture all the time. When it is well mixed, add the milk gradually, and cook, stirring, until thickened and smooth.</li>
<li>Remove from the heat and stir in the grated cheese.</li>
<li>Fry the onion in butter until soft.</li>
<li>Stir the cornflour into 120ml/4 fl oz water until dissolved, and mix with the tomato soup.</li>
<li>Add the mixed herbs and chopped parsley and cook, stirring over a gentle heat for 5 minutes.</li>
<li>Mix in the flaked tuna and heat through. Season with a little black pepper.</li>
<li>Boil the tagliatelle in water until al dente and then drain (do not overcook as it will be cooked again in the oven).</li>
<li>Grease a serving dish and add the tuna and tomato mixed with the pasta and then the mushrooms cheese sauce.</li>
<li>Top with grated parmesan. Bake in an oven pre-heated to 180°C/350°F for 20 minutes.</li>
<li>Brown under a hot grill before serving.</li>
</ol>
Tuna Tagliatelle
Tuna is rich in protein, vitamin D & B12 so it’s a nutritious choice for dinner. Use a tin of tomato soup to make the base of this sauce, it’s super tasty!
