Updated: Aug 3, 2018
1 small onion, coarsely chopped
175g (6oz) dried rigatoni or shells or other dried pasta
1 x 400g can tuna in brine, drained well
1-2 tablespoons capers, drained and roughly chopped
1 tablespoon snipped fresh chives
2 large tomatoes, about 200g (7oz), skinned, seeded and chopped
1 small can (200g) of sweetcorn (optional)
Salt and pepper
75ml (1/8 pint) double cream or low fat creme fraiche
For the cheese sauce:
50g (2 oz) butter
50g (2oz) plain flour
600ml (1 pint) milk approximately
1 teaspoon Dijon mustard
2 tablespoons finely chopped fresh parsley
25g (1 oz) mozzarella cheese, grated
25g (1oz) Gruyere cheese, grated
Preheat the oven to 200C (Fan 180c) or Gas Mark 6. You will need a 28 x 23 x 5 cm (11 x 9 x 2 inch) shallow oven proof dish, lightly buttered.
Cook the onion in boiling salted water with the pasta until al dente. Drain and refresh with salted water until completely cold. Drain well then place in the prepared oven proof dish.
Next make the sauce. Melt the butter in a large pan, take off the heat, and stir in the flour. Gradually add the milk, a tablespoon at a time, stirring continuously so that each time you add the milk it is absorbed into the flour mixture and it becomes a ball or paste before you add the next tablespoon of milk. Bring to the boil. Season with salt, pepper and mustard, and simmer for 2 minutes. Add the parsley and half of the cheese. Stir to mix.
Mix the tuna, capers, chives, sweetcorn and tomatoes in a bowl and season well with salt and pepper. Spoon the tuna mixture over the pasta in the dish, spreading it out evenly. Pour the cheese sauce over the top. Finally pour over the cream or dollop the low fat creme fraiche (if you are using that instead of cream), and scatter with the remaining cheeses.
Bake in the pre-heated oven for about 30 minutes until the top is golden and bubbling.
Inspired by Mary Berry - Cook Ahead