Recipes with Reema, our @acusportgym Coordinator (Bach of Sci Food & Nutrition)
Ep.3 Tuna Mornay
Prep: 30 mins
Cook: 25 mins
1 tablespoon olive oil
(500g) packet pasta, any shape is fine- I used fusilli
1 medium onion, finely chopped
1 clove garlic, minced
1 carrot, finely chopped
4 tablespoons plain flour
4 tablespoons butter (can be unsalted or salted)
1 large tin tuna (425g) or 2 small tins (185g), can be in Springwater or olive oil- what ever you have at home
1 cup frozen peas
1 cup frozen corn
1 cup grated cheese (any but cheddar or mozzarella is best)
salt and pepper to taste
Freshly ground nutmeg to taste (optional but I love my spices 😊)
Preheat oven to 180°C.
Bring a large pot of lightly salted water to the boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain. Pop into the baking dish.
Place 1 tablespoon of olive oil in a frying pan along with the onion, garlic and carrot and cook 5 minutes OR until tender.
Drain and add the tuna and sauté for another 2 minutes.
In another medium saucepan, melt 4 tablespoons butter and whisk in flour until smooth. Gradually whisk in milk, and continue cooking for 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper- this is where you can add some freshly ground nutmeg or a pinch of ground nutmeg.
Top with cheese and bake for 25 minutes in the preheated oven, or until bubbly and lightly browned.
This is a great dish that can be frozen as it can feed up to 6 servings
From all of us at ACU Sport Gym-Happy Easter to you and your families.
Stay safe, wash your hands and EAT LOTS AND LOTS OF CHOCOLATE