Tuna Mornay (Creamy Tuna Pasta Bake)

Step 1: Preheat the oven to 180°C/350°F.

Step 2: Mix together the crunchy topping ingredients.

Step 3: Cook the pasta according to the packet directions, minus 1 minute. Drain, let it cool slightly, then return it to the pot.

Step 4: Melt the butter in a large pot over medium heat. Add the garlic and cook for 30 seconds.

Step 5: Add the flour and stir it into the melted butter. Whisk while gradually pouring in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in the remaining milk and whisk.

Step 6: Add the Vegeta, mustard powder, onion powder and garlic powder, then whisk.

Step 7: When the milk starts to heat up, whisk constantly so the white sauce does not catch on the bottom of the pot.

Step 8: After 4–5 minutes, the sauce should be thick enough to draw a path across the back of a spoon. Remove it from the heat and stir in the Parmesan.

Step 9: Add the tuna to the pasta and use a fork to flake it into large chunks. Avoid breaking it up too much. Add the corn, pour over the sauce and gently stir.

Step 10: Scrape the mixture into a baking dish and top with the crunchy topping.

Step 11: Bake for 25 minutes, until the top is golden and the edges are bubbling. Sprinkle with chives if desired, then serve.