Instructions

1. Preheat the oven to 180°C.
2. Bring a large pot of water to the boil, add the pasta and a pinch of salt and cook for around 8 minutes or until just under-cooked and a thin inner layer of pasta is still white and chalky. Drain and set aside.
3. In a large, heavy-based pot melt the butter and add the onions and celery, cook until soft. Add the flour and stir well, until the flour is completely combined with the melted butter and forms a paste. Continue to fry for approximately 3 minutes, stirring often, and watching for the edges to turn white. Gradually add the milk, constantly stirring with a wooden spoon, and combine with the butter, flour and onions. If any lumps occur whisk the mix until they dissolve. Once all of the milk is added continue to stir with a wooden spoon until the sauce thickens. Add the tuna, corn and tasty cheese and stir through well, keeping the tuna in chunks. Season with salt and pepper.
4. Empty the pasta into a casserole dish and pour the tuna and corn sauce over the pasta. Stir through well so that the sauce gets inside the penne tubes. Push the cherry tomatoes into the pasta in random places throughout the dish. Cover with the sliced tomatoes in an even, single layer and scatter the Parmesan over the top.
5. Season the top with salt and pepper and bake in the oven for around 45 minutes or until the cheese is bubbling and golden-brown. Allow to rest for 10-15 minutes before serving. Serve hot with a crisp green salad.

• Servings : 4-6
• Ready in : 70 Minutes
• Course : Comfort Food, Dinner
• Recipe Type : Bakes
• Ingredient : Tuna