Souffled tuna mornay

Preheat the oven to 200C. Put water for the pasta on to boil. Melt the butter in a pan and gently saute the onion until it softens. Stir in the flour and cook for a minute or two.

Pour in the milk and whisk until it starts to bubble. Turn off the heat. Cook the pasta for 5 minutes and while it is cooking whisk the mustard powder, cayenne pepper, egg yolks, cream cheese, tuna and most of the cheddar into the white sauce, reserving some cheese for sprinkling over the top of the casserole. Season.

In a clean bowl whisk the egg whites until stiff, then fold through the drained pasta and mix in with the white sauce mixture. Spoon into a large shallow baking dish (or individual ones as pictured). Sprinkle over the reserved cheese and bake for 12-15 minutes.

This is quite rich, so a green salad with a sharp dressing is the best accompaniment.

Serves 6-8

2 tbsp butter

1 onion, finely chopped

4 tbsp flour

550ml milk

500g penne pasta

2 tsp mustard powder

pinch cayenne pepper

4 eggs, separated

1/2 cup cream cheese

500g tinned tuna in oil, drained

300g sharp cheddar cheese, grated

salt and freshly ground black pepper