Canned tuna is mixed into a creamy béchamel sauce and baked with pasta in this practical main course, quick to make from cupboard ingredients. The browned topping of kashar cheese (Turkish semi-hard cheese) makes it particularly inviting.
Cook the pasta in plenty of salted boiling water for one minute less than the time on the package, then drain.
Melt the butter and add the flour. Cook for a few minutes, then gradually add the milk, stirring to make a thick, lump-free sauce.
Stir the drained tuna and corn into the sauce with salt and black pepper. Mix with the cooked pasta.
Transfer the mixture to a baking dish and sprinkle with grated kashar cheese. Bake in a preheated oven until the cheese is browned.
Important: reserve a little pasta cooking water before mixing the pasta with the sauce. If the sauce is too thick, use the reserved water to loosen it. Allergens: fish, milk/dairy products, and gluten (from the pasta and flour).
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