Ingredient:
250 g (8 oz) pasta shells
Salt and black pepper
1 fennel bulb, trimmed and finely sliced
1 onion, finely sliced
1 tbsp sunflower oil
60 g (2 oz) butter
60 g (2 oz) plain flour
600 ml (1 pint) milk
1*200 g can tuna in brine, drained and flaked
3 hard-boiled eggs, coarsely chopped
125 g (4 oz) mature Cheddar cheese, grated
2 tbsp chopped parsley, to garnish
Method:
Cook the pasta shells in boiling salted water for 8-10 minutes until juts tender. Drain thoroughly and set aside.
Heat the sunflower oil in a large frying pan, add the fennel and onion, and cook for 3-5 minutes until softened but not coloured set aside.
Melt the butter in al large saucepan, sprinkle in the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring until the mixture thickens,. Simmer for 2-3 minutes.
Stir in the pasta, the fennel and onion, tuna, eggs, and cheese. Season with salt and pepper, hen turn the mixture into a shallow ovenproof dish.
Bake in a preheated oven at 200c (180c fan Gas 6) for about 30 minutes or until heated through and gold brown on top.
Bake in a preheated oven at (200 c 180fam Gas 6) for about 30 minutes or until heated through and through and golden brown on top serve hot, sprinkled with chopped parsley.
250 g (8 oz) pasta shells
Salt and black pepper
1 fennel bulb, trimmed and finely sliced
1 onion, finely sliced
1 tbsp sunflower oil
60 g (2 oz) butter
60 g (2 oz) plain flour
600 ml (1 pint) milk
1*200 g can tuna in brine, drained and flaked
3 hard-boiled eggs, coarsely chopped
125 g (4 oz) mature Cheddar cheese, grated
2 tbsp chopped parsley, to garnish
Method:
Cook the pasta shells in boiling salted water for 8-10 minutes until juts tender. Drain thoroughly and set aside.
Heat the sunflower oil in a large frying pan, add the fennel and onion, and cook for 3-5 minutes until softened but not coloured set aside.
Melt the butter in al large saucepan, sprinkle in the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring until the mixture thickens,. Simmer for 2-3 minutes.
Stir in the pasta, the fennel and onion, tuna, eggs, and cheese. Season with salt and pepper, hen turn the mixture into a shallow ovenproof dish.
Bake in a preheated oven at 200c (180c fan Gas 6) for about 30 minutes or until heated through and gold brown on top.
Bake in a preheated oven at (200 c 180fam Gas 6) for about 30 minutes or until heated through and through and golden brown on top serve hot, sprinkled with chopped parsley.
