Tuna Mornay with spinach and smoked paprika
Allergen – Contains gluten and dairy. Egg and nut free.
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g
Best choice
SF
Soy free
NF
Nut free
EF
Egg free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Heat the oven to 180oc.
- Bring a large pot of water to the boil and cook the pasta until al dente.
- In another pot heat the oil and stir in the flour, whisk in the milk, bring to the boil, whisking very often. Reduce heat to a simmer and cook for 20-25 minutes.
- Stir the parsley and ¾ of the cheese through the sauce, cook for a further 5 minutes.
- In a bowl put the drained tuna, red onion, corn, spinach and pepper, combine.
- Mix the béchamel sauce through the tuna, add the cooked pasta, mix well.
- Tip into a lightly greased deep oven dish and sprinkle with the bread crumbs, remaining cheese and the paprika. Bake for 30-40 minutes or until browned on top. Serve.
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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