Tuna Mornay

• 5 1/4 ounces fusilli pasta
• 7/8 pound tuna in brine, Drained
• 2 5/8 cups sweetcorn drained
• 1 7/8 cups skim milk
• 1 tablespoon butter Reduced Fat
• 1 3/4 cups cheddar cheese Low-fat grated
• 1 teaspoon grainy mustard
• 1 1/8 cups frozen peas
• salt
• 1 tablespoon flour

1. Add pasta to a pot of boiling salted water, and cook according to packet instructions.
2. once pasta is cooked, put into a casserole dish with the tuna, peas and sweetcorn
3. preheat oven to 180 Degrees (Celsius)
4. Melt Butter in a large saucepan until frothy, add the flour and mix well, the cook for a few minutes.
5. Add a dash of milk and stir vigorously until the mixture absorbs in the pan. keep a small amount of milk at a time and letting the mixture absorb each time until all of the milk is used. Simmer for a few minutes so that it thickens, then add the mustard and 3/4 of the cheese and mix through.
6. simmer until thickened and the cheese has melted, then pour mixture into casserole dish and top with remaining cheese.
7. Put casserole dish into oven and bake for 15-20 minutes until golden and bubbling.

pasta, sweetcorn, milk, butter, cheddar cheese, grainy mustard, frozen peas, salt, flour

Taken from www.yummly.com/recipe/Tuna-Mornay-1458054 (may not work)