About this recipe:This dish is also known as tuna mornay. It's creamy, cheesy and oh-so-good. Pasta is tossed with tuna in a cheesy white sauce, then baked to perfection.
200g fusilli (spiral) pasta
2 tablespoons flour
115-230g grated cheese
1 (400g) tin tuna, drained
lemon juice, as needed
1 pinch dry mustard powder
salt and pepper
2-3 tablespoons dry breadcrumbs
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Bring a large saucepan of salted water to the boil. Cook pasta as per packet's instructions. Drain and set aside.
Meanwhile, melt the butter over medium heat in another saucepan. Once melted, take off heat. Add half the flour and return to heat, stirring constantly. Remove from heat once the mixture is well incorporated. Add the remaining flour and return to heat, stirring constantly. Cook for 1-2 minutes.
Remove from heat and add the milk gradually, whisking constantly to avoid lumps forming. The mixture should be runny at this stage.
Add 115g cheese (or more), stir through. Heat until thickened, but do not boil. If too thick, add a little milk to thin it down.
Add lemon juice, mustard powder, salt and pepper. Stir to combine. Fold in tuna and pasta and stir through.
Pour into a baking dish and sprinkle with breadcrumbs. Top with cheese and bake for 30-45 minutes or until cheese is golden.
I did change things a little as was lazy so used a carton of ready made white pasta sauce. Also crushed up 200 grams of crisps instead of breadcrumbs & used a packet of ready grated 4 cheese to top it all. Did not bother with mustard or lemon juice & used Penne pasta. Made this in 10 mins so really quick & was plenty for 4 people as very filling. - 09 Dec 2014