Esparguete no forno com atum

Ingredientes

• 350 grams (12 1/3 ounces) canned tuna
• 250 grams (8 3/4 ounces) spaghetti
• 2 medium ripe tomatoes
• 1 large onion
• 125 grams (4 1/2 ounces) grated cheese
• 50 ml (1/4 cup) olive oil
• 1 egg yolk
• Pepper (to taste)
• 1 small onion to cook the pasta
• Coriander (to taste)
• 200 ml (about 1 cup) béchamel sauce
• Salt (to taste)

Modo de preparo

1. 1

   Cook the spaghetti in a saucepan with water seasoned with a little salt and a small onion. Turn off the heat, drain the spaghetti and set aside.

2. 2

   Meanwhile, shred the tuna with a fork and set aside.

3. 3

   In a large saucepan, add the olive oil, chopped onion and the peeled tomatoes cut into small chunks. Cook over low heat until the tomato start to break down, stirring occasionally. Add the tuna, season with a little pepper and cook for about 5 minutes, stirring occasionally. Then, combine together the chopped coriander, the spaghetti, the béchamel sauce and the grated cheese. Turn off the heat, pour the mixture onto a baking dish and brush with beaten egg yolk.

4. 4

   Preheat the oven to 180ºC (350ºF).

5. 5

   Bake until golden, about 30 to 35 minutes. Turn off the oven and serve.