1. Put on the pasta in lots of boiling salted water. It should take about 9-11 minutes to cook, then drain it. By the time it is cooked, you will have made the sauce. 1. Make a white sauce (also called a bechamel sauce) - don't make it too thick as you will be adding tuna and cheese. If you have made it earlier, heat it through, adding a little milk to loosen it. Keep stirring so it doesn't burn. 2. Add the tin of tuna, including the oil and mix with a wooden spoon. 3. When it is amalgamated and you have a thick sauce, all you have to do is crumble in the cheese and melt it. (Crumble a little at first, then if you want it stronger, add more. That's the best way, because people differ in their taste for blue cheese.) 4. That's almost it! Now all you have to do is add the drained pasta to the sauce and mix it together. 5. Serve it in individual bowls immediately, or turn it into a large bowl you have pre-warmed in the oven. 6. A simple dressed green salad is good with it, but you don't need it. It is very filling.