Boil the rigatoni in salted water in a large pan for about 12 minutes. Drain and add a little olive oil to
prevent from sticking.
In a large frying pan, combing the drained tuna, MEVGAL Dairy Cream and MEVGAL Hard Cheese.
Cook on a medium heat for 1–2 minutes before adding the rigatoni. Stir to combine and serve