Classic Tuna Mornay

I wanted to make this recipe for old time sake. My mum used to make it often and for some reason i craved it last night for dinner. I found this in the woman's weekly, and served it with a side salad. I had never made it for the family before, but i think it may be on our menu a little more often now. I actaully used leftovers the next day for a picnic, i liked it cold and might add a few vegies next time for a tuna slice for a picnic. The pasta i used was penne the original recipe suggests tortiglioni. Tuna should be in brine or spring-water.

Steps

Bring a large pot of salted water to the boil.

Add pasta and cook according to packet instructions.

Drain and set aside for later.

Preheat oven to 180c or 160c fan-forced.

Lightly grease a 1.

5 litre capacity dish.

Melt butter in a medium sized heavy based saucepan.

Sprinkle over flour , whisk and cook for about 1 minute or until the flour has lost its raw smell and smells a bit nutty.

Gradually whisk in milk and cream.

Bring to a boil , stirring until slightly thickened.

Remove mixture from heat , add onion and quickly beat in the eggs , if using.

Season with salt and white pepper and stir though the gruyere or tasty cheese , drained tuna , pasta , parsley , nutmeg and lemon juice.

Pour into prepared dish.

Sprinkle with breadcrumbs and pour over melted butter.

Sprinkle with the parmesan.

Bake for 20 - 30 minutes or until golden.

Allow to stand for 5 minutes before serving.

Ingredients

pasta, butter, plain flour, milk, cream, eggs, salt, white pepper, onion, gruyere, tuna, parsley, nutmeg, lemon, juice of, breadcrumbs, parmesan cheese