Even though this recipe might seem a little complicated at first, after making it a few times, it becomes very simple (and once you master it, it doesn't need strict measuring - I never measure anymore!)... This recipe is a BIG favourite with everyone I know, and is even enjoyed by some people who usually don't like fishy flavours!
200g (7oz) penne or other pasta
30g (1oz) butter
1 large can flaked tuna in brine
2 heaped tablespoons flour
1 - 1 1/2 cups milk
1/2 cup shredded cheese
1/4 cup bread crumbs
3/4 cup shredded processed cheese
Cook pasta in water until al dente.
Preheat oven to 180ºC (350ºF).
Meanwhile, partially open can of tuna, and drain the brine into a measuring jug. *Do not discard*
When tuna has finished draining (well-drained), add milk to the brine in the measuring jug to make up to 2 cups.
Melt butter in medium saucepan. When it is melted, take the pan off the heat and add flour and stir. Add brine-milk to pan and return to medium-high heat. Stir constantly - at first the flour mixture will appear as lumps in the milk, but as you stir, the lumps will dissolve, and the milk will thicken. Continue stirring constantly until milk is thick. Reduce heat to medium-low.
Add tuna flakes and cheese, stir until cheese has melted through. *Do not leave this tuna mornay on the heat without stirring frequently, as it will stick and burn!*
Drain pasta and place in large oven-proof dish. Pour tuna mornay evenly over the pasta.
Sprinkle with processed cheese and breadcrumbs.
Do not cover dish. Place in the oven until cheese topping has browned a little.
Serve - and enjoy!
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