Tuna casserole – the perfect one-pot dish for dinner! – recipe

• 50 dkg dry pasta (e.g. penne)
• 3 tbsp butter
• 1/2 red onion, finely chopped
• 3 cloves finely crushed garlic
• 3 tbsp flour
• 2 cups stock (beef, chicken or vegetable, or even made from stock-cubes)
• 1 cup milk
• 2 cups frozen peas or corn
• 2 x 160 grams Maruzzella yellowfin tuna fillets in olive oil
• 2 cups grated cheese (e.g. cheddar)
• 1 cup breadcrumbs
• 1/4 cup parmesan cheese
• 2 tsp olive oil

How to prepare:

1. Pre-heat your oven to 200 °C (392 °F) and lightly oil an approximately 22×30 cm baking pan. Dump your pasta into boiling water (which has a little oil added to it also), and cook them according to the instruction of their box. Then strain them, and pour them into the previously prepared baking pan.
2. In the meantime, melt the butter on low heat in a medium sized pan. Throw in your onion, and sauté them for 5-7 minutes. Add and stir in your garlic and flour, and fry everything together for a good minute.
3. Slowly, and in small portions add the broth and the milk, then simmer it on medium heat, stirring continuously.
4. As soon as your sauce thickens, stir in the peas (or corn, or mexican-style veggie mix, whichever you like), your moderately crushed tuna (you can simply do this with a fork) and the grated cheese.
5. Pour your mixture on top of your pasta into the pan.
6. Mix your breadcrumbs, parmesan and olive oil together in a smaller bowl, then sprinkle the mixture over the pasta.
7. Cook your tuna casserole in the pre-heated oven (without a lid) for 15-20 minutes, until your cheesy breadcrumbs get a golden brown color. Serve it while it’s still warm!