Tuning in with pineapple.

Good old Tuna Casserole, much celebrated in 1970s US sitcoms as a housewife’s favourite.

Tuna Noodle Casserole.

440g can Golden Circle Crushed Pineapple, ½ kilo egg noodles, 2 tblspns butter, 2 tblspns plain flour, 385ml can undiluted evaporated milk, ¼ cup chopped chives, ¼ tspn celery salt, dash pepper, 185g can tuna fish, ½ cup sluice stuffed olives, ½ tspn paprika.

Drain pineapple. Cook noodles according to directions. Drain, but do not rinse. Melt butter in saucepan. Stir in flour. Gradually add milk and cook over low heat, stirring until thickened. Add chives, celery salt, pepper, tuna and olives. Combine with cooked noodles. Turn into buttered casserole, top with pineapple and sprinkle with paprika. At serving time, heat well in moderate oven (180°C).