1.Cook pasta in plenty of boiling salted water for 10-12 minutes or until tender but firm to the bite, adding broccoli and pea- and-corn mix in the last 2 minutes. Drain. Return to pan.
2.Meanwhile, melt butter in a large saucepan over moderate heat. Add flour; stir to combine. Gradually add milk, stirring. Bring to the boil. Reduce heat: simmer. uncovered, for 5 minutes or until sauce thickens. Stir in cheese.
3.Add cheese sauce and tuna to pasta mixture in pan. Season with salt and pepper. Stir to combine. Spoon mixture into a 2-litre (8-cup) ovenproof dish.
4.Preheat oven-grill to high. Combine breadcrumbs, zest and chives in a small bowl. Sprinkle over pasta in dish. Cook under grill for 3-4 minutes or until golden brown. Serve at once.
Budget tip: This is a great way to use up leftover vegies. Try chopped capsicum, mushrooms, zucchini or cauliflower. Use any small pasta shape.Note