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Ingredients
2 Tablespoons cooking oil
1 1/3 Cups flour
2 Tablespoons fresh onion, minced
1 1/3 Cups milk
1 Teaspoon dry mustard
Salt & black pepper to taste
1 to 1 1/2 Cups thin spaghetti, cooked
2 cans tuna, in oil or water, drained
1 Can whole kernel corn, drained
Instructions
Heat oil in a skillet until it begins to make waves (this will occur BEFORE it can begin to smoke). OR, test with a clean wooden spoon or chopstick - when the wood barely sizzles, it is ready.
Add the flour and constantly stir to make a roux, but do not allow it to get past a pale golden color. Add the minced onion and allow to cook until transparent. Add the dry mustard, salt and pepper while still stirring.
When it arrives at the pale golden color, add the milk, still stirring continuously so it will not cause lumps. As soon as the sauce begins to thicken and bubble add the spaghetti, tuna and corn. Heat through and serve immediately.