200g taglierini

150g drained tinned tuna chunks/steak

150g drained tinned sweetcorn

100g crème fraîche

100ml dry white (or stock)

100ml chicken stock

1 tbs olive oil

1 large shallor or small onion

1 celery stick

1tsp chopped fresh tarragon or half tsp dried (optional)

1 tbs chopped fresh parsley

Lemon

corn kernels to garnish

Put the corn and crème fraîche in a mini-chopper and blitz. Alternatively chop the corn very finely.
Chop the shallot and celery into fine dice and fry in the olive oil (without burning) on medium high heat for 5-10 minutes or until soft. Add the corn and crème fraîche either from the chopper or separately, the wine and stock and tarragon and bring to a gentle simmer. Cook for 5-10 minutes. Break up the tuna and add to the sauce. Finally add the parsley and stir.
Cook the pasta, timing things so the pasta can be taken from the pan and into the sauce without draining. Toss the pasta, adding more pasta water if needed. Season with salt, plenty of pepper and lemon.
Serve with lemon wedges and a few kernels of corn as garnish.

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Tuna & Sweetcorn Taglierini