Tuna pasta bake is an English school-dinner classic made with a light sauce of low-fat milk and a modest amount of cheese instead of a heavy classic base, tossed with pasta and baked. Keeping the heat controlled is what stops the sauce from splitting. Since it holds together once cooled, it can be cut into squares and packed for a picnic.
Boil the pasta in plenty of salted water until al dente, adding the peas to the water for the last 2 minutes.
Heat the olive oil over low heat in a pan, stir in the flour and cook for 1 minute, then whisk in the milk a little at a time until smooth.
Stir the tuna, salt and pasta into the sauce, transfer to a baking dish, scatter over the grated kaşar and bake in the preheated oven until golden.
Let the bake rest for 10 minutes after coming out of the oven, then slice and serve.
Make the sauce over low heat; milk heated too fast splits and loses its smooth texture. Allergens: contains gluten (pasta), milk and dairy (milk, cheese) and fish.
Scattering a few tablespoons of breadcrumbs on top gives it a crisp crust once baked.
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