150g macaroni
425g can tuna in springwater
1/2 cup frozen peas
1 tbsp oil
1 med onion diced
1 cup broccoli florets
300ml sour cream
1 cup tasty cheese
30g pack potato crisps
Method: Bring a large pan of water to the boil and cook macaroni for 5 mins. Add broccoli and peas, return to the boil and cook for a further 8 mins. Drain and set aside. Heat oil in the same large pan, saute onion until transparent, then gently stir in undrained tuna - stirring gently so it doesn't break up - then add the sour cream and half the cheese. When the sauce is smooth, add cooked macaroni and vegetables. Spoon into microwave proof dish, top with crushed potato crisps and remaining grated cheese. Microwave on high for 2 mins, allowing to stand for 5 mins before serving.
Source: contributed by K. Williams in Burra Kindy Cookbook (Burra, 2002)
