INGREDIENTS

1. 3 Cups of noodles of your choice
2. 2 tins of tuna
3. 2 tablespoon butter
4. 1 small onion diced
5. 2 stalks celery chopped
6. 2/3 cup frozen green peas
7. 2 cloves of garlic, chopped
8. 3 pimento peppers, chopped
9. Salt and Pepper to taste
10. 1 tsp lime/lemon juice

CHEESE SAUCE

1. 1/3  cup heavy cream
2. 1 cup of cheddar cheese
3. 1/2 tsp freshly grated nutmeg
4. 1 tablespoon  flour
5. 1 tablespoon butter
6. Salt and Pepper to taste

CRUMB TOPPING

1. 1/2 cup panko bread crumbs
2. 2 tablespoon butter, melted
3. 1/2 cup of parmesan cheese or regular cheddar cheese
4. 1 tablespoon of freshly chopped parsley

METHOD

1. Preheat the oven to 425°F.
2. In a small sauce container, mix the crumb topping and set aside.
3. Boil pasta just under al dente – 2-3  minutes under the package directions. Drain and rinse under cold water. We are undercooking it so it doesn’t get too soft when baking.
4. Sweat onions, garlic, celery, and pimentos in butter on low heat, after onions have become translucent, add in the tuna and toss lightly for 2 minutes. Add salt and pepper to taste and a squirt of lime/lemon juice, then remove from heat.
5. Make cheese sauce by creating a roux first. Add equal parts butter and flour to a medium sized pan and “cook” until the flour has lost its “raw smell”. It should look slightly golden or pale and may have a slightly nutty aroma. This may take 3-5 minutes, after this add heavy cream and whisk vigorously until lumps are removed on low heat. Season with salt, pepper and nutmeg then add cheese and stir to incorporate. If it becomes too thick and begins to separate, add some water.
6. In a large bowl combine pasta, tuna mixture, green peas and cheese sauce.
7. Lightly grease a casserole dish or cast iron skillet and carefully spread the mixture, making sure it is levelled.
8. Generously apply the crumb topping to ensure the entire surface is covered.
9. Bake for 15-20 minutes or until bubbly and the edges have caramelized.
10. Remove from the oven and set aside for 5-10 mins to cool, then dig in.

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