Tuesday, April 7, 2020

Lemon tuna mornay with peas



Lemon tuna mornay with peas






Tuna Mornay is the way you elevate canned tuna over a dark staple or worse, a desperate meal eaten straight out of the box! This is a tuna pasta cooking with a creamy sauce, sweet touches of corn and a crunchy garnish, cooked until golden and bubbly.

Ingredients
  • 40 gram butter
  • 2 tablespoon lemon juice
  • 375 gram macaroni pasta
  • 1 cup (120g) frozen peas
  • 3 shallots, chopped finely
  • 1 cup (70g) fresh breadcrumbs
  • Lemon tuna mornay with peas
  • 2 teaspoon finely grated lemon rind
  • 2 1/2 cup (625ml) skim milk, warmed
  • 1/4 cup (40g) plain (all-purpose) flour
  • 40 gram butter, chopped finely, extra
  • 1 cup (120g) coarsely grated cheddar cheese
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 425 gram canned tuna in spring water, drained, flaked


Instructions
  1. Lemon tuna mornay with peas
  2. Preheat oven to 180°C. Grease six 1½-cup (375ml) ovenproof dishes.
  3. Cook pasta in large saucepan of boiling water until tender, drain.
  4. Meanwhile, melt butter in medium saucepan, add flour, cook, stirring, 1 minute. Gradually stir in milk, cook, stirring, until sauce boils and thickens. Combine sauce, tuna, peas, shallot, parsley, rind, juice and pasta in large bowl.
  5. Spoon mixture evenly into dishes, sprinkle with combined cheese and breadcrumbs, dollop with extra butter. Bake about 30 minutes or until browned lightly. Stand 5 minutes before serving. Enjoy your cooking!