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Tuna Mornay

1.0

1½ tbsp unsalted butter, melted

⅔ cup panko breadcrumbs

½ cup freshly grated parmesan

1 tsp salt flakes

2 tbsp flat-leaf parsley leaves, finely chopped

400g dried short pasta (such as penne, spirals, larger elbows)

80g unsalted butter

2 tsp grated garlic

⅓ cup plain flour

1L full-cream milk (4 cups)

1 tsp vegetable stock powder

1 tsp onion powder

1 tsp dijon mustard

½ cup freshly grated parmesan

425g can tuna in olive oil, drained

400g can corn kernels, drained

2 cups broccoli florets and stems, roughly chopped

1 cup freshly grated tasty cheese

Combine all the breadcrumb topping ingredients in a small bowl and set aside.
Boil water, cook pasta, drain and set aside.
Melt butter, whisk in garlic and flour, slowly add milk and whisk until thickened.
Add vegetable stock powder, onion powder, mustard, parmesan, tuna, corn, broccoli, and pasta to the white sauce and stir well.
Pour the tuna mix into a baking dish, top with cheese and breadcrumb topping.
Bake at 180C fan for 30 minutes, then remove foil and bake for an additional 15 minutes.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🥘Casserole

CuisineAustralian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 115 weeks ago

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