Cook noodles in boiling salted
water for about 10-12 minutes or until tender but still firm. Drain. Melt 25 g butter or margarine in a
saucepan. Add onion and fry gently until
soft but still pale in color. Stir in flour and cook a further
1/2 minute. Gradually blend in milk. Cook over a low heat, stirring,
until sauce bubbles and thickens. Mix in cheese. Continue to stir until melted. Remove from heat. Add flaked tuna, lemon peel, lemon
juice, drained noodles and seasoning to taste. Transfer smoothly to a 1 liter
greased heatproof casserole dish. Sprinkle with almonds and
breadcrumbs. Melt rest of butter or margarine
and sprinkle over the top. Reheat and brown for 15 minutes in
oven 425F, Gas 7. Serve straight away.
An easy winner of a casserole. Try it
with a salad of tomatoes, red peppers and sliced radishes, tossed in
French dressing.