You'd be hard-pressed to find a kitchen cupboard anywhere in this country without a tin of tuna in it. If you love our tuna mornay, check out the rest of our triple-tested tuna recipes.
- 375 grams (12 ounces) elbow macaroni
- 60 grams (2 ounces) butter
- 1 medium brown onion (150g), chopped finely
- 1 clove garlic, crushed
- 2 stalks celery (300g), trimmed, chopped finely
- 1/4 cups (35g) plain (all-purpose) flour
- 1 1/2 cups (375ml) hot milk
- 1 cup (250ml) pouring cream
- 425 grams (13½ ounces) canned tuna in springwater, drained, flaked
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons finely grated lemon rind
- 1 cup (70g) stale coarse breadcrumbs
- 1 cup (120g) coarsely grated cheddar cheese
- 1Preheat oven to 180°C/350°F. Oil deep 2.5-litre (10-cup) ovenproof dish.
- 2Cook pasta in large saucepan of boiling water until tender; drain.
- 3Melt butter in large saucepan; cook onion, garlic and celery, stirring, until onion softens. Add flour; cook, stirring, about 2 minutes or until mixture bubbles and thickens. Gradually stir in milk and cream. Cook, stirring, until sauce boils and thickens.
- 4Stir pasta, tuna, parsley and rind into sauce mixture; season. Spoon mixture into dish; sprinkle with combined breadcrumbs and cheese. Bake, uncovered, about 35 minutes or until browned lightly.
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