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Tuna Mornay
You can use frozen vegetables to speed up the prep. Keep you freezer topped up and you will always have a lovely meal.
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Course:
Main Dish
Cuisine:
Australian
Keyword:
Pasta, Seafood
Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
people
Calories:
622
kcal
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Ingredients
Metric
Imperial
40
g
penne
pata
60
g
breadcrumbs
1
tbsp
butter
350
ml
milk
275
g
cheddar cheese
grated
2
tbsp
plain flour
150
g
peas
170
g
sweetcorn
350
g
tuna
drained/canned
1
pinch
Salt
Instructions
Preheat the oven to 180 C / Gas 4.
Bring a pan of lightly salted water to the boil.
Add the pasta and cook until tender, about 8 minutes. Drain.
40 g penne
Melt the butter in a small saucepan over medium heat.
1 tbsp butter
Stir in the flour until smooth. (Béchamel Sauce)
2 tbsp plain flour
Gradually mix in milk so that no lumps form.
350 ml milk
Stir constantly until the mixture boils, then mix in half of the cheese.
275 g cheddar cheese
Add the peas, sweetcorn and pasta.
150 g peas,
170 g sweetcorn
Drain the tuna, leaving a small amount of liquid to keep it moist.
Break up the tuna and stir into the cheese mixture.
350 g tuna
Transfer to a casserole dish and top with the remaining cheese.
Sprinkle breadcrumbs over the cheese.
60 g breadcrumbs
Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.
1 pinch Salt
Nutrition
Calories:
622
kcal
|
Carbohydrates:
37
g
|
Protein:
47
g
|
Fat:
31
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
129
mg
|
Sodium:
628
mg
|
Potassium:
737
mg
|
Fiber:
4
g
|
Sugar:
11
g