Tuna Mornay
A creamy baked pasta dish made with tuna, a rich cheese sauce, and tender pasta, topped with breadcrumbs and baked until golden and bubbling.
Ingredients: (serves 2)
400g Pasta (macaroni or penne)
1 can Blue Angel Tuna in Sunflower Oil (drained)
30g Flora Spread or Butter
30g Plain Flour
300ml Milk (warmed)
1 small onion (finely chopped)
Salt & pepper (to taste)
30–50g Tipiak Breadcrumbs (for topping)
Fresh Parsley
Method:
Cook pasta until al dente and drain.
Melt butter and sauté onion.
Stir in flour to form a paste, then slowly whisk in milk until thickened.
Add the cream, cheese, mustard, salt, and pepper until smooth.
Gently fold in the tuna.
Mix some butter with parsley and breadcrumbs.
Add some of the breadcrumb mix at the bottom of a spring tin.
Place the macaroni vertically in the tin, and pour the cream on top followed by the rest of the breadcrumbs.
Bake at 180°C for 25 - 30 minutes until golden and bubbling.
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