Prep time = 15 minutes
Cooking time = 25 minutes
Tuna Mornay | when adding the tuna break up any huge lumps but don’t stir too much after this or the tuna will disintegrate and become mushy. Serve sprinkled with parmesan cheese – quick and tasty!
- 200g dried macaroni
- 50g butter
- kernels from 1 cob fresh corn
- 1 medium carrot, diced small
- 1 brown onion, diced
- ¼ cup plain flour
- 2 cups milk
- 2 tablespoons Dijon mustard
- 1 cup grated tasty cheese, plus a little for the top
- 425 g tin tuna in brine, drained
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- parmesan – to serve
STEP 1 | Place veal schnitzels between 2 sheets of cling wrap and beat with a rolling pin until very thin.
STEP 2 | In a large pot over medium heat, melt the butter and add the corn, carrot and onion. Saute gently until the carrots are soft.
STEP 3 | Sprinkle in the flour and stir to coat all the vegetables well.
STEP 4 | Pour in ½ cup milk and stir until it is all incorporated and starting to form a thick, doughy sauce. Add another half a cup and repeat. Add the last of the milk and cook for a minute more, stirring.
STEP 5 | Toss in the mustard and cheese and stir until the cheese has melted.
STEP 6 | Add the tuna – break up any huge lumps but don’t stir too much after this or the tuna will disintegrate and become mushy. Taste and season with salt and pepper.
STEP 5 | Stir through the pasta and place into a baking dish. Top with a scattering of cheese and bake for 25 minutes or until golden. Serve sprinkled with parmesan.