PERFECT TUNA MORNAY

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Perfect Tuna Mornay image

This is a dish we had a lot growing up. Mum would use potato chips for a crunchy topping, but I hardly ever have those in the house. It is relatively quick, and inexpensive and can be stretched even further with a green salad.

Provided by Sassy Syrah

Categories     Savory Pies

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

250 g macaroni style pasta (penne, rigatoni, bow ties..etc.)
1/2 onion, chopped finely.
4 tablespoons butter
4 tablespoons cornflour
cayenne pepper
500 -750 ml milk
200 g cheddar cheese, cubed
1 (400 g) can tuna in brine or 1 (400 g) can tuna in water, drained and flaked.
1/2 cup frozen peas
1/2 cup frozen corn kernels
1 tablespoon lemon juice
1 -1 1/2 cup grated cheddar cheese
1/4 cup of prepared dried breadcrumbs

Steps:

  • 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.

Nutrition Facts : Calories 1036.5, Fat 52.1, SaturatedFat 28.5, Cholesterol 147.9, Sodium 1075.5, Carbohydrate 76.9, Fiber 4.7, Sugar 4.1, Protein 64.6

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