Tuna Pan Supper
|Spaghetti||6 Ounce (175 Grams)|
|Butter||2 Ounce (50 Grams Or 4 Tablespoons)|
|Onion||1 Medium, sliced|
|Flour||1 1⁄2 Ounce (40 Grams Or 6 Tablespoons)|
|Mustard||1⁄2 Teaspoon, made (2.5 Milliliters)|
|Milk||3⁄4 Pint (450 Milliliters Or 1 7/8 Cups)|
|Canned tuna||7 Ounce, drained, flaked (200 Grams)|
|Grated cheese||3 Ounce (75 Grams Or 3/4 Cup)|
|Streaky bacon rashers||3 , rinds removed|
|Green olives||8 , halved|
1 Cook the spaghetti in boiling salted water for 10 minutes or until tender.
Drain and rinse under the hot tap.
2 Heat the butter in a pan and cook the onion until soft but not coloured.
3 Stir in the flour, mustard and seasoning and cook for 1 minute. Add the milk and stir until smooth and thickened.
4 Divide the sauce into 2 halves and add the tuna to one half.
5 Lightly oil a frying pan (skillet) and place half the spaghetti in it. Spread over the tuna sauce. Cover with the rest of the spaghetti, top with the remaining sauce and sprinkle over the grated cheese.
6 Stretch the bacon rashers (slices) with a knife and cut them in half lengthways. Arrange the bacon pieces on the top of the mixture in a lattice pattern. Place the pan under the grill (broiler) until crisp and brown.
7 Garnish with the halved olives and serve immediately.
Tip: For a more luxurious dish you could substitute the same weight of canned salmon or peeled prawns for the tuna.