TUNA MORNAY PASTA BAKE
PREP + COOK TIME 1 HOUR SERVES 6
375g elbow macaroni
60g butter, chopped
1 medium brown onion (150g),
chopped finely 1 clove garlic, crushed 2 stalks celery (300g), trimmed,
¼ cup (35g) plain flour
1½ cups (375ml) hot milk
1 cup (250ml) pouring cream
425g can tuna in springwater,
drained, flaked 2 tablespoons finely chopped fresh
flat-leaf parsley 2 teaspoons finely grated lemon rind 1 cup (70g) stale coarse
breadcrumbs 1 cup (120g) coarsely grated
1 Preheat oven to 180°C/160°C fan. Grease a deep 2.5-litre (10-cup) ovenproof dish.
2 Cook pasta in a large saucepan of boiling water for 10 minutes or until tender; drain.
3 Melt butter in a large saucepan; cook onion, garlic and celery, stirring, until onion is soft. Add flour; cook, stirring, for 2 minutes or until mixture bubbles and thickens. Gradually stir in milk and cream. Cook, stirring, for 3 minutes or until sauce boils and thickens.
4 Stir pasta, tuna, parsley and rind into sauce mixture; season. Spoon mixture into dish; sprinkle with combined breadcrumbs and cheese. Bake, uncovered, for 35 minutes or until browned lightly.