The Australian school-night classic.
Why you should cook this
The Australian school-night classic. Pasta, tinned tuna, mornay sauce, breadcrumbs on top, into the oven. Twenty minutes work, kids will eat it, freezes well.
What to drink with it
A cold dry riesling, a Vodka Collins (our recipe), or a glass of Sauvignon Blanc.
Notes from the kitchen
Drain the tuna properly. Watery tuna makes watery mornay. Press it dry with paper towel. Cook the pasta one minute under. It’ll finish cooking in the oven.
The recipe
Ingredients
Method
- Preheat oven to 200°C fan. Boil pasta 1 minute less than packet directs. Drain.
- Melt butter in a saucepan over medium. Whisk in flour. Cook 1 minute.
- Slowly whisk in milk. Cook 5 minutes until thick. Off heat, stir in 100g tasty cheese, parmesan, mustard and nutmeg.
- Combine pasta, sauce, drained tuna, frozen peas in a baking dish. Salt and pepper to taste.
- Top with remaining 50g cheese and breadcrumbs. Bake 20 minutes until golden and bubbling.
- Top with parsley before serving.
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Watery mornay
You didn’t drain the tuna properly. Press the tuna dry with paper towel before adding.
Gluey pasta
Cooked the pasta to time on the packet. Cook one minute less; it finishes cooking in the oven.
Variations worth knowing
Salmon mornay
Replace tuna with two tins of red salmon. Richer, more luxurious.
Smoked fish
Replace tuna with 400g cooked smoked haddock or trout, flaked. Family-recipe-from-Glasgow energy.
Cauliflower add-on
Stir in 2 cups of par-boiled cauliflower florets. Softens the carb hit, adds vegetable.
Leftovers and make ahead
Two days fridge. Reheat at 180 degrees covered for 20 minutes. Add a splash of milk before reheating to loosen the sauce.