Ingredients

• 30g/1oz unsalted butter
• ½ tsp caraway seeds
• 30g/1oz plain flour
• 500ml/17fl oz full-fat milk
• 100g/3½oz cream cheese
• salt and freshly ground black pepper
• ½ onion
• peeled
• finely chopped
• 130g/4½oz tinned tuna
• drained
• flaked
• 160g/5½oz pasta (such as macaroni
• penne or fusilli)
• cooked according to packet instructions
• drained
• 60-80g dried breadcrumbs
• 6-8 anchovy fillets
• cut in half lengthways

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat the butter in a frying pan over a medium heat. When the butter is foaming
• add the caraway seeds and fry for 1-2 minutes
• or until fragrant.
• Add the flour and whisk to a smooth paste. Continue to cook
• stirring vigorously
• for a further 3-4 minutes
• then pour in 125ml/4½fl oz of the milk. Whisk the milk and flour mixture together to a smooth paste.
• When the mixture is bubbling
• add another 125ml/4½fl oz of milk and whisk until it is bubbling and incorporated into the mixture.
• Repeat the process with the remaining 250ml/9fl oz of milk. Continue to whisk and simmer until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pan from the heat and stir in the cream cheese. Season
• to taste
• with salt and freshly ground black pepper.
• Add the onion
• tuna and cooked pasta to the cheese sauce and stir until well combined.
• Pour the mixture into an ovenproof dish. Sprinkle over the breadcrumbs and lay the anchovy fillets on top. Bake in the oven for 30 minutes
• or until the breadcrumbs are crisp and golden-brown and the sauce is bubbling.