1 cup spiral pasta
6 teaspoons flour
2 cups milk, warmed
1 1/2 teaspoons Chicken Salt
1/2 teaspoon dried basil
420g can tuna, drained
1 cup grated cheese
Cook pasta and drain. Place into a 6 cup casserole dish.
Melt butter in saucepan and add flour. Gradually add milk, stirring constantly to prevent lumps.
Add Chicken Salt and basil, mix thoroughly. Gently mix drained tuna through white sauce trying to keep large pieces of tuna intact. Spoon tuna sauce over pasta, then sprinkle with cheese and a little extra Chicken Salt, if desired.
Bake in a moderate oven for 30 minutes.