Baked pasta with tuna and broccoli

Turn the oven on to 200 °C. Cut the broccoli into small florets, slice the onion and drain the tuna.

Heat 0.5 tbsp of olive oil in the skillet over medium heat. Add the onion with a pinch of salt and let it turn golden, stirring.

Bring a big saucepan of salted water to a boil, then cook the 250 g of elbow pasta for 7 min. Add the broccoli for the last 4 minutes, then drain it all.

In the small saucepan, melt the 15 g of butter over low heat. Add the 10 g of flour and whisk for 1 min, then drizzle in the 10 cl of milk, whisking until the sauce thickens.

Off the heat, stir in the 10 cl of crème fraîche and half the shredded cheese (25 g). Add a little salt and some pepper.

In the baking dish, mix the pasta, broccoli, onion, flaked tuna and sauce. Smooth the top.

Spread the rest of the cheese (25 g) over the top. Bake at 200 °C until the top is nicely golden.