Tuna mornay bake
- 300 gram small spiral pasta
- 350 gram broccoli, cut into small florets
- 1 cup frozen pea-and-corn mix
- 1 tablespoon butter
- 2 tablespoon plain flour
- 2 cup milk
- 2/3 cup coarsely grated cheddar cheese
- 400 gram can tuna in spring water, drained, flaked
- 1 cup soft fresh breadcrumbs
- 1 tablespoon finely grated lemon zest
- 1/4 cup finely chopped chives
Tuna mornay bake
- 1Cook pasta in plenty of boiling salted water for 10-12 minutes or until tender but firm to the bite, adding broccoli and pea- and-corn mix in the last 2 minutes. Drain. Return to pan.
- 2Meanwhile, melt butter in a large saucepan over moderate heat. Add flour; stir to combine. Gradually add milk, stirring. Bring to the boil. Reduce heat: simmer. uncovered, for 5 minutes or until sauce thickens. Stir in cheese.
- 3Add cheese sauce and tuna to pasta mixture in pan. Season with salt and pepper. Stir to combine. Spoon mixture into a 2-litre (8-cup) ovenproof dish.
- 4Preheat oven-grill to high. Combine breadcrumbs, zest and chives in a small bowl. Sprinkle over pasta in dish. Cook under grill for 3-4 minutes or until golden brown. Serve at once.
Budget tip: This is a great way to use up leftover vegies. Try chopped capsicum, mushrooms, zucchini or cauliflower. Use any small pasta shape.
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