Pasta with Tunafish and Chives

Name: Pasta with Tunafish and Chives
Yield: Serves 6
Cuisine: British
Ingredients: Two 6½-oz/185-g tins tunafish, drained of oil or brine and flaked; Two 6½-oz/185-g tins tunafish, drained of oil or brine and flaked; 3 oz/84 g Cheddar cheese, grated; 2 tbsp snipped chives; 18 oz/500 g pasta; 2 tbsp sunflower oil, or olive oil; 2 tbsp sunflower oil, or olive oil; 2 oz/56 g butter; 1½ pints/850 ml milk, or, if you like, 1 pint/570 ml milk and ½ pint/285 ml single cream; 1½ pints/850 ml milk, or, if you like, 1 pint/570 ml milk and ½ pint/285 ml single cream; 1½ pints/850 ml milk, or, if you like, 1 pint/570 ml milk and ½ pint/285 ml single cream; 1 tbsp flour; Two 6½-oz/185-g tins tunafish, drained of oil or brine and flaked; Two 6½-oz/185-g tins tunafish, drained of oil or brine and flaked; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a quick and easy pasta sauce that tastes delicious. It can be made by child or adult – our children would eat tunafish with anything, so this is often made by them. If you can’t lay your hands on chives, you can substitute snipped top ends of spring onions.

Ingredients

2 oz/56 g butter
1 tbsp flour

Europe
United Kingdom
Fish course
Pescatarian
Spring
Mediterranean
Pasta

Method

Melt the butter in a saucepan and stir in the flour. Cook for a minute, then gradually add the milk, a little at a time, stirring continuously. If you use a wire whisk to do this you will get a really smooth sauce without the danger of lumps forming. Once the sauce boils it is impossible to break down any lumps, so take care when stirring and adding the milk not to let this happen. Once all the