Ingredients
500g penne
25g butter
1 small onion, diced
300ml cream
300ml sour cream
4 x 185 g Aloha tuna
400g tin corn kernels
3/4 cup mayonnaise
4 shallots, sliced
60g butter, extra
2 tbs plain flour
400ml milk
2 cups grated cheese
Pinch of salt and pepper
- Preheat oven to 180C. Grease a large baking dish. Cook penne according to packet instructions. Drain and set aside.
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Heat butter in a frypan over gentle heat and cook onion for 3 – 4 minutes until soft. Add cream and sour cream, bring to the boil, then reduce heat and simmer for 2 – 3 minutes until slightly reduced. Add cooked pasta and stir well. Pour into prepared baking dish.
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Drain tuna and place in a bowl. Mash well, then add corn, mayonnaise and sliced shallots. Season well with salt and pepper and stir to combine. Spoon onto pasta in baking dish and smooth to form an even layer.
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Make béchamel sauce by melting butter in a small saucepan over medium heat. Stir in flour and cook for 1 minute, then gradually whisk in the milk to form a smooth sauce. Stir through 1 cup cheese until melted. Pour over tuna layer in baking dish and smooth out evenly. Sprinkle over remaining cup of grated cheese.
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Bake for 30 minutes until cheese is melted and golden. Slice into squares and serve.