Name: Lemon tuna mornay with peas
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 375 gram macaroni pasta; 40 gram butter; 1/4 cup (40g) plain (all-purpose) flour; 2 1/2 cup (625ml) skim milk, warmed; 425 gram canned tuna in spring water, drained, flaked; 1 cup (120g) frozen peas; 3 shallots, chopped finely; 1 tablespoon finely chopped fresh flat-leaf parsley; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 1 cup (120g) coarsely grated cheddar cheese; 1 cup (70g) fresh breadcrumbs; 40 gram butter, chopped finely, extra

Ingredients

375 gram macaroni pasta

40 gram butter

1/4 cup (40g) plain (all-purpose) flour

2 1/2 cup (625ml) skim milk, warmed

425 gram canned tuna in spring water, drained, flaked

1 cup (120g) frozen peas

3 shallots, chopped finely

1 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

1 cup (120g) coarsely grated cheddar cheese

1 cup (70g) fresh breadcrumbs

40 gram butter, chopped finely, extra

Method

1.Preheat oven to 180°C. Grease six 1½-cup (375ml) ovenproof dishes.

2.Cook pasta in large saucepan of boiling water until tender, drain.

3.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.

4.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.

Women's Weekly Food