Tuna Noodle Bake Name: Nathalie Alcantara Base: Fort Eustis Recipe: 150g / 5 oz noodles 1 can tuna in oil 1/2 onion 1 tbsp olive oil 1/8 l / 4 fl. oz milk 5 tbsp whipping cream 2 tsp starch flour 4 tbsp milk 1 small can tomato paste 1 tsp mustard 1/2 tsp sugar Basil Thyme pepper, salt 60g / 2 oz Edamer cheese 10g / 1/2 oz butter, unsalted Garlic 200g / 7 oz tomatoes Cook the noodles and drain. Heat the oil in a pan, dice the onions and fry until they are glassy. Pour off the oil from the tuna, add to the onions and continue to fry. Bring 1/8 liter milk and the cream to the boil in another saucepan. Stir the cornstarch into 4 tbs cold milk and then add to the boiling milk to thicken. Stir in the tomato paste. Add two small cans of water to dilute the sauce a little. Season with mustard, sugar, basil, thyme, pepper and salt. Cut open a clove of garlic and rub the insides of a casserole with it. Fill the casserole with the noodles. Spread the tuna-onion mixture over the noodles and top with sliced tomatoes. Pour the sauce over the mixture and sprinkle with grated cheese. Bake the casserole at 200 C / 400 F for 10-15 minutes.