• 1 cup macaroni pasta
• 420g can tuna in oil, drained
• 125g can corn kernels, drained
• 2 tablespoons chopped fresh chives
• 3 eggs, lightly beaten
• ¾ cup self-raising flour, sifted
• 1 ½ cups grated tasty cheese

What to do:

1. Pre-heat oven to 160C. Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
2. Ask an adult to help you cook pasta in a large saucepan of boiling water until tender. Drain. Rinse under cold water. Drain again. Transfer to a large bowl.
3. Add tuna, corn, chives, eggs, flour and half the cheese to pasta. Stir until combined. Spoon into prepared pan. Smooth over top. Sprinkle with remaining cheese.
4. Ask an adult to help you place pan in oven. Cook for about 30 minutes, or until set in the centre and light golden around the edges.
5. Remove from oven. Stand 15 minutes in pan.
6. Use baking paper to lift out slice onto a board. Cut into squares to serve.

Tip: Slice will last up to three days. Try replacing tuna with chopped ham or chicken.