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On a nonstick baking pan, put some forkfuls of pasta. Roll them in the shape of a bird's nest.
Don't worry about the peas and zucchini left in the pan.
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Remove the garlic from the pan. Sautè the zucchini for 10 minutes.
Meanwhile, bring a pot of salted water to a boil, add bucatini and cook until al dente.
Cook peas by boiling.
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Divide the peas and zucchini among the nests.
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Drain the bucatini and add in the pan with the cooked peas.
Sautè for a couple of minutes. Remove from heat.
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Pour the tuna sauce over the nests.
Bake in preheated 200° C oven 10-15 minutes
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Pour the oil of the canned tuna in a large pot. Add the flour and stir well.
Pour the milk slowly, stirring regularly until dense.
Crumble tuna with a fork and add to the sauce.
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