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Tuna Mornay with spinach and smoked paprika

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Recipe proudly provided by Healthy Eating Advisory Service Visit Healthy Eating Advisory Service

Ingredients

Pasta – 250g (spiral or penne)
Oil – rice bran – 70ml
Flour, plain – 60g
Milk, skim – 670ml
Cheese, light – grated – 200g
Parsley, chopped – 1/4 cup
Tuna, in spring water – 425g tin (drained)
Red onion, finely diced – 180g
Corn, thawed/tinned – 220g
Spinach, chopped – 120g
Pepper, black – Pinch (cracked)
Breadcrumbs, fresh – 1 cup
Paprika, smoked – 1/4 tsp

This recipe was developed by chefs at Western District Health Service.

Method

Preheat oven to 180°C.
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 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 place 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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