1 tsp salt, kosher, coarse
8 oz Skinner® Extra Wide Egg Noodles
4 Tbsps unsalted butter
1 each onion, chopped
1 each rib of celery, chopped
1 oz taco seasoning mix
1/4 cup all purpose flour
2 cups chicken broth
1 cup shredded Mexican cheese blend
1/2 cup cilantro, finely chopped
1/4 cup chopped pickled jalapenos
2 cans (4 oz.) solid white albacore in water
1 cup corn chips, slightly crushed

Cooking Directions:

1 cups corn chips (such as Fritos), lightly crushed
Preheat the oven to 375 degrees. F.

Bring a large pot of lightly salted water to a boil. Cook the noodles according to package directions, using the lowest time of the cook-time range. Drain and rinse under cold water to cool.

Dry the pot and return it to the stove. Add the butter and melt it over medium high heat. Add the onion, celery and corn and cook, stirring occasionally, until softened, about 5 minutes. Add the taco seasoning and cook, stirring, 1 minute then stir in the flour until incorporated. Gradually add the chicken broth and half and half while stirring constantly. Bring to a simmer and cook until slightly thickened, about 3 minutes. Take off the heat and stir in the noodles, cheese, cilantro, and jalapenos. Lightly break up the tuna and stir it in as well.

Transfer the noodles and sauce to a 2 to 3 quart baking dish. Sprinkle the corn chips on top and bake in the oven until the edges are bubbling, 15 to 20 minutes. Serve hot.

Note: feel free to change this if the partnership is for a different product. Any tuna and any quantity between 4 and 8 ounces would be fine