RECIPES FROM OESOPHAGEAL PATIENTS

Tuna & Pasta Bake

Any pasta can be used for this dish. I like the pasta twists for this as it seems easier to have it retain its 'a la dente' quality. For soft fooders perhaps bows might suit better? Gwen.

• 2 teaspoons Italian seasoning (or 2 Italian Oxo cubes)
• 8 oz pasta
• 6oz brocolli florets
• 1 oz butter
• 1 3/4 pints warm milk
• 4oz grated cheddar cheese (mature not mild)
• 7oz can tuna in brine

1. Put 1 teaspoon (or 1 cube) Italian seasoning in a large pan of boiling water then add the pasta. Cook but don't overcook.
2. Meanwhile preheat the oven to 190C/375F or gas mark 5.
3. Put a smaller pan of water to boil and blanch the brocolli for 3 mins then drain.
4. Melt butter in saucepan and add flour to make a paste. Take from heat and gradually add milk. To speed up this process you could add the milk at once and use a hand held electric mixer (Multiquick or similar) to mix the sauce.
5. Slowly bring sauce to a simmer and cook for 2 mins, when it should thicken. Crumble in the second spoon of seasoning or cube, and stir well.
6. Take from heat before stirring in 3 oz of the cheese, reserving the rest for the top.
7. Drain the tuna and break into large flakes. Add to the sauce with the pasta and brocolli.
8. Turn into a greased oven proof dish
9. Scatter the rest of the cheese on top and bake in the oven for 20mins, until golden on top.

This is a very tasty dish and suitable for most soft food eaters, especially if you cook the brocolli a little longer.