A quick and easy supper with a crunchy topping.
INGREDIENTS
Serves: serves 4
425 grams canned tuna (in spring water or brine NOT oil)
60 grams butter (or margarine)
4 tablespoons plain flour
cayenne pepper (to taste)
black pepper (to taste)
½ teaspoon mustard powder
1 stock cube (or 1 teaspoon of stock powder)
4 spring onions (chopped finely)
250 millilitres frozen sweetcorn kernels
500 millilitres milk
breadcrumbs
cheese (grated)
METHOD
Preheat the oven to 200 degrees Celsius.
Melt the butter in a saucepan over a low heat. Take the pan off the heat while you stir in the flour, peppers and mustard powder.
Put the pan back on the heat and cook the flour and butter mixture for 1 minute, taking care not to burn it.
Take the pan off the heat again while you add the milk. Stir over low heat while the mixture (a béchamel) thickens. Once it has take it off the heat and stir in the tuna, spring onions, corn and stock powder or crumbled cube.
Pour the mixture into a casserole dish and cover the top with breadcrumbs and grated cheese.
Pop into the oven (uncovered) for 20-30 minutes until the onions are soft and the topping is crunchy.