Tuna Mornay Pasta Baked
Ingredients
1 1/2 cups Milk
5 Bay leaves
1 tablespoon Black peppercorn
425g Canned tuna, in brine
200g Pasta
60g Butter
1 Onion, chopped
1 Celery stick, finely chopped
1/4 cup Plain flour
1/4 teaspoon nutmeg
1/3 cup cream
1/4 cup Fresh Parsley, chopped
100g Cheddar cheese, grated
1/2 cup Breadcrumbs
Methods
1. Preheat oven to 180°C. Place milk, bay leaves and peppercorns in a pan and bring them to a boil slowly. Remove the pan from heat when it comes to a boil and leave to infuse for 15 minutes. Strain and reserve the milk.
2. Drain the can of tuna and reserve the brine. Flake the tuna.
3. Heat butter in a medium pan. Add onion and celery. When onion and celery soften, stir in flour and cook for 1 minute.
4. Remove the pan from heat and gradually stir in the milk and tuna brine. Return the pan over low heat until it boils and thinkens. Simmer gently for 2-3 minutes.
5. Stir in nutmeg, cream, parsley and half the cheese. Remove from heat and stir in tuna. Season with salt and pepper.
6. Spoon the mixture and cooked pasta into a baking dish. Sprinkle the remaining cheese and breadcrumbs over the top. Bake for 15 minutes or until golden.
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