Tuna Mornay

Method

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1. Heat the oven to 200°C / 400°F. Cook the pasta in boiling salted water for 2 minutes less than the packet says. Drain.

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2. Melt the butter in a large saucepan, stir in the flour and cook for 1 minute. Add the milk a little at a time, stirring, and cook for 5 minutes, until the sauce thickens and coats the back of a spoon.

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3. Take the pan off the heat and stir in two-thirds of the cheese, the mustard, salt and pepper until melted.

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4. Stir in the pasta, tuna, peas and spring onions, breaking the tuna into large chunks.

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5. Pour into a 2-litre baking dish. Mix the breadcrumbs with the remaining cheese and scatter over the top.

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6. Bake for 20 minutes, until golden and bubbling.

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Chef’s Tips

• Undercook the pasta by 2 minutes. It finishes cooking in the sauce in the oven.
• Add the milk slowly at first. Lumps form when it goes in all at once.
• Stir in the tuna gently. Over-stirring turns it to paste.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• A green salad
• Steamed broccoli
• Crusty bread

Storage & Reheating

Keep in the fridge up to 3 days and reheat in a 180°C oven for 20 minutes. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.