Saturday 6 September 2014

Tuna Mornay

Serves 4

This is a very popular meal in our house. It's super tasty and creamy and the kids love it. I don't blame them: it was one of my favourite dinners that my mum made when I was growing up. Providing you always keep a can of tuna in the pantry, this is also a great go to meal whenever you don't have anything else planned because the remainder of the ingredients are staples. This recipe serves 4 people, but can easily be scaled up or down depending on how many you are feeding. 

What's in it?

60g cheddar cheese
900g water
200g dried penne pasta
425g can of tuna in springwater, drained
30g butter, softened
40g plain flour
460g skim milk
salt and pepper, to taste
150g frozen peas
1/2 batch of Parmesan and Herb breadrumbs (recipe here)

How do I make it?

1. Preheat fan-forced oven to 180°C

2. Place cheese in mixing bowl and grate 10sec / speed 8. Set aside. 

3. Place 1.5L of water in mixing bowl and bring to the boil 8min / varoma / speed 2. Add pasta and cook 15-20min / varoma / reverse / speed soft, until desired texture is achieved. The timing will depend upon the size and brand of the pasta used, and how al dente you prefer your pasta. Once cooked, drain pasta and set aside in a large bowl and add tuna and peas. 

4. To make bechamel sauce, add butter, flour and milk to mixing bowl and cook 7 min / 90°C / speed 4. Add cheese and season with freshly ground salt and pepper to taste, then cook a further 1 min / 90°C / speed 4. 

5.  Pour sauce over pasta and tuna and mix it all together. Spoon into a large casserole dish and top with breadcrumbs. Spray breadcrumbs with olive oil spray and then cook in oven for approximately 15 minutes, or until breadcrumbs are golden brown. Serve on its own or with a garden salad. 

13 ProPoints per serve.

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