Recipe

Lemon tuna mornay with peas

  • 45 mins cooking
  • Serves 4
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Ingredients

Lemon tuna mornay with peas
  • 375 gram macaroni pasta
  • 40 gram butter
  • 1/4 cup (40g) plain (all-purpose) flour
  • 2 1/2 cup (625ml) skim milk, warmed
  • 425 gram canned tuna in spring water, drained, flaked
  • 1 cup (120g) frozen peas
  • 3 shallots, chopped finely
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoon finely grated lemon rind
  • 2 tablespoon lemon juice
  • 1 cup (120g) coarsely grated cheddar cheese
  • 1 cup (70g) fresh breadcrumbs
  • 40 gram butter, chopped finely, extra

Method

Lemon tuna mornay with peas
  • 1
    Preheat oven to 180°C. Grease six 1½-cup (375ml) ovenproof dishes.
  • 2
    Cook pasta in large saucepan of boiling water until tender, drain.
  • 3
    Meanwhile, melt butter in medium saucepan, add flour, cook, stirring, 1 minute. Gradually stir in milk, cook, stirring, until sauce boils and thickens. Combine sauce, tuna, peas, shallot, parsley, rind, juice and pasta in large bowl.
  • 4
    Spoon mixture evenly into dishes, sprinkle with combined cheese and breadcrumbs, dollop with extra butter. Bake about 30 minutes or until browned lightly. Stand 5 minutes before serving.

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