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1
Cook pasta until al dente.
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2
Drain and put aside.
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3
In a frypan saute onion and garlic until just softened.
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4
Remove from heat.
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5
In a pan melt butter and add milk, when warmed slowly add grated cheese until melting.
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6
Dont let the mixture boil though.
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7
Once cheese is melted through add the cornlour or sifted flour to thicken the sauce.
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8
Put aside.
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9
Cook the corn and peas until almost cooked.
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10
Remove from heat or microwave and drain.
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11
In a large mixing bowl add the tuna (drained), the corn and peas, the fresh chopped basil, onion and garlic, sweet chilli sauce (approx 2-3 full tablespoons), dried basil and a dash of dried chilli powder.
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12
Mix thoroughly.
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13
Add cooked pasta to the mixture and slowly mix through the cheese sauce mixture.
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14
I usually taste here to make sure enough sweet chilli has been added.
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15
Pour mixture into a baking dish, top with a very thin layer of grated cheese and then a layer of breadcrumbs on top.
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16
Cover with foil.
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17
Bake in oven at 180 degrees for approximately 40 minutes or until cooked in the middle.
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18
Remove foil approximately 30 minutes into the cooking so the breadcrumbs brown up.
