Pastitsio with smoked tuna piquant and sun-dried tomato cream

Open the tins, drain out the oil and save it for the cooking. Cook the pasta in boiling salted water according to the package instructions.

Prepare the sun-dried tomato cream. In a deep saucepan add the tuna oil, flour, tomato paste, sun-dried tomato puree and cook over medium heat for 2-3 minutes. Stir continuously until a paste forms. Add the milk gradually stirring as you go, until you get a smooth sauce. When the pasta is ready, drain it, and add to the saucepan. Add the peas, mozzarella, smoked tuna piquant, toss and transfer to a baking pan. Bake in a preheated oven, at 200°C for about 15 minutes. Serve with the salad and cherry tomatoes on the side.