This recipe, made by blending canned tuna with creamy béchamel sauce and baking it together with pasta, is a practical main dish that can be quickly prepared with ingredients from your pantry. When the kashkaval cheese on top turns golden, it adds an inviting look to the table.
Boil the pasta in plenty of salted water for one minute less than the time on the package, then drain.
Melt the butter and add the flour; after cooking for a few minutes, add the milk little by little to get a smooth, thick sauce.
Add the drained tuna and corn to the sauce and mix with salt and black pepper; combine with the boiled pasta.
Transfer the mixture to a baking dish and sprinkle with grated kaşar cheese, then bake in a preheated oven until the cheese is browned.
Important: Set aside a bit of the pasta cooking water before mixing with the sauce; if the sauce is too thick you can thin it with this water. Allergen: contains fish, milk/dairy products, and gluten (pasta, flour).
If you add a spoonful of mustard to the sauce, it balances the smell of the tuna and gives the dish a light sharpness.
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