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Tuna Mornay Pasta Bake



INGREDIENTS

1 x 425g tin of tuna in spring water 

1 x leek, sliced into half moons and washed 

1 garlic clove, crushed and minced 

1 x carrot, peeled and diced 

I x zucchini, diced 

1/2 cup frozen peas 

1 tbsp chicken or veggie stock 

1 tsp curry powder 

1/2 cup mozzarella, shredded 

1.5 cup risoni pasta 

2 cups water 

Salt to taste 

Breadcrumbs to top. I used panko breadcrumbs, without any preservatives - the ‘Mr Chens’ brand from Woolworths. 


WHITE SAUCE 

150g butter 

3.5 cups rice milk 

1 cup spelt flour 


METHOD 

Start with the white sauce. Heat a medium size saucepan over medium/low heat. Add the butter and stir continually until melted. Then add the flour and stir until well combined for 1-2minutes. Now gradually add the milk, pouring in one cup at a time. Using a whisk, continue to stir the sauce until it thickens. It’s really important to continuously stir so the bottom does not burn and go clumpy. 

Once the sauce is a nice smooth consistency, add the tuna, leek, garlic, carrot, peas, stock, bone broth, curry powder and season with salt. Stir to combine. 

Reduce heat to low and add 2 cups of water, the risoni and mozzarella. Stir through and cook for a further 15minutes. Stir occasionally. 

Now transfer to an ovenproof dish and top with breadcrumbs. 

Place into the oven at 190°C.

Bake for 30 minutes, until golden brown.


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