On those nights when my mum, and now me, don’t really want to cook but have no alternative but to, I often throw together a quick tuna mornay. This is because I usually have a can of tuna, some pasta, milk and grated cheese on hand. So if you are at a loss as to what to cook try an easy tuna mornay pasta. Once prepared, it can look a little bland but you can dress it up by serving it with a colourful salad or some vegetables on the side.
Utensils required: saucepan to cook pasta, another saucepan to cook sauce or put cooked pasta aside on a plate to use the same saucepan if you only have access to one, knife to chop onion, and a spoon to stir the mixture.
Serve in a bowl with a little grated cheese on top. You could also have a side salad.
Leftovers will keep in the fridge for up to 4 days.
- 2 tbs butter
- 1 onion finely chopped large
- 1/3 cup plain flour
- 300 ml full cream milk
- 300 ml water
- 1 cup tasty cheese grated
- 425g canned tuna drained
- 125 g canned corn
- 1 pinch salt and pepper to taste
- 1/2 cup shells pasta shapes
- Cook pasta and set aside.
- To a saucepan add butter and onion, and sauté onions until soft.
- Add flour and gradually add milk and water simultaneously until desired thickness of sauce is achieved.
- Add cheese, tuna and salt and pepper to the sauce and then the cooked pasta.
- Stir and let cheese melt.
- Serve on its own or with salad.
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