Tuna Pasta with Sweetcorn & Peppers: OT Meal Plan

Method

1. Cook the penne in a saucepan of boiling water with a pinch of salt (optional) for 10-12 minutes or according to packet instructions. 
2. Meanwhile, melt the butter in a small saucepan over a medium to low heat. Stir in the flour and cook for 1 minute, stirring quickly with a wooden spoon to make a smooth glossy paste (which is called a roux).
3. Remove from the heat and gradually pour in the milk, whisking until smooth after each addition.
4. Season lightly with salt (optional) and plenty of freshly ground black pepper. Bring to the boil, then stir in the mustard or tomato puree until evenly combined.
5. Reduce the heat and simmer gently for 5 minutes, stirring occasionally, until smooth and thickened.
6. Cut the green pepper in half and remove the core and seeds, then dice. Drain the tuna and sweetcorn and fold into the sauce with the diced green pepper.
7. Drain the pasta into the sink in a colander, then return to the pan and fold in the tuna and sauce with the chives (optional). Divide evenly between two pasta bowls to serve.

Prepare Ahead
The tuna and sauce could be made up to 3 days in advance and stored in an airtight container in the fridge within 2 hours of cooking. 

Alternatively, you could cook the pasta for a little less time so it still has some bite and put into a suitable ovenproof dish with the tuna and sauce. Bake for about 30 minutes from fridge cold at 180C / 350F / gas mark 4 and cover with tin foil if you think that the top is browning too quickly.

It could also be frozen for up to 1 month and defrosted thoroughly on the bottom shelf of the fridge before baking as could the sauce on its own.