Creamy Tuna and Sweetcorn Pasta

Instructions

1. 1

   Drain the purchased ready-to-eat canned tuna; its listed quantity is drained weight. Measure the frozen corn. Flake the tuna and cut the cream cheese into small pieces. Put the dry pasta, water and salt into a 4-liter microwave-safe casserole and cover with a vented microwave-safe lid.

2. 2

   Using a 1000-watt microwave, cook at 100% power for 5 minutes. Stir thoroughly, rotate the casserole and microwave at 100% power for another 5 minutes. The water should be bubbling; if necessary, continue in 1-minute intervals until it bubbles.

3. 3

   Keep the lid vented and reduce to 70% power. Microwave in 3-minute intervals for approximately 9–12 minutes, stirring and rotating the casserole after each interval, until the pasta is just tender. Carefully reserve 150 ml of the cooking water, then drain the pasta and return it to the same casserole.

4. 4

   Add the tuna, frozen corn, cream cheese, garlic powder, black pepper and all 150 ml of reserved cooking water. Stir and cover with the vented lid. Microwave at 100% power for 2 minutes, stir thoroughly and rotate, then microwave for another 2 minutes. Stir again and check with a food thermometer in several places, including the center. Continue at 100% power in 1-minute intervals, stirring between intervals, until the sauce is smooth and the mixture reaches at least 165°F/74°C throughout.

5. 5

   Let stand covered for 2 minutes, then stir well and divide between four bowls.