Perfect Tuna Mornay
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 250 g macaroni style pasta (penne, rigatoni, bow ties..etc.)
- 1 onion, chopped finely.
- 59.16 ml butter
- 59.16 ml cornflour
- cayenne pepper
- 500-750 ml milk
- 200 g cheddar cheese, cubed
- 400 g can tuna in brine or 400 g can tuna in water, drained and flaked.
- 118.29 ml frozen peas
- 118.29 ml frozen corn kernels
- 14.79 ml lemon juice
- 236.59-354.88 ml grated cheddar cheese
- 59.14 ml of prepared dried breadcrumbs
directions
- Boil water and cook pasta according to packet instructions.
- Add chopped onion to pasta water while pasta cooks.
- Drain well.
- Melt butter over a low heat.
- Add flour and whisk to form a roux off the heat.
- Season well with salt, pepper and cayenne.
- Return to heat and add milk gradually, stirring all the time until white sauce thickens.
- Remove from heat.
- Add cheese cubes and stir till they melt.
- Add tuna, peas, corn and lemon juice and combine.
- Set aside.
- In a casserole dish place pasta and white sauce mixture.
- Stir to mix gently, making sure the pasta is well coated.
- Top the casserole with most of the grated cheese, then add the breadcrumbs, cover breadcrumbs with remaining cheese.
- Season well once again.
- Bake casserole at 200 C for 20 minutes, or until cheese is melted and golden.
- Voila.
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Reviews
-
Yum. I did something a bit different. Made it up minus pasta and the extra grated cheese. But put them into breadcases...easy to make, just a de-crusted loaf of sliced bread buttered lightly both sides, pushed gently into patty tins and baked til crispy. Cool them and store in an airtight container for recipes such as this. Spoon mixture into crisped breadcases, heat in oven. Simple and delish.
-
Just finished eating this, and it's beautiful, a hit with everyone. It was quite spicy as i forgot it was a packet cayenne and it didn't sprinkle therefore it just poured out!! lol, but it was actually really nice with a bit of bite to it. this is definately a keeper, thanks for submitting. Foodlover1
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RECIPE SUBMITTED BY
Sassy Syrah
Sydney, 0
syrah81@gmail.com