TUNA MELT BAKE
SERVES 4 PREP 20 MINUTES COOK 40 MINUTES
75g butter 1
brown onion, finely chopped
2 garlic cloves, crushed
500g cauliflower, roughly chopped
2 teaspoons finely chopped fresh thyme leaves
¼ cup plain flour
¾ cup milk
¾ cup salt-reduced chicken stock
1 teaspoon dijon mustard
1½ cups grated tasty cheese
425g can tuna in olive oil, drained, flaked
1 cup frozen peas
60g baby spinach
5 slices (180g) white crusty bread, roughly chopped
1 tablespoon finely chopped fresh flat-leaf parsley leaves
2 tablespoons finely grated parmesan
1 Preheat oven to 200°C/180°C fan-forced.
2 Melt 50g butter in a large saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic, cauliflower and ½ the thyme. Cook for 1 minute. Add flour. Cook, stirring, for 1 minute. Reduce heat to medium. Gradually stir in milk and stock. Cook, stirring, for 5 minutes or until mixture boils and thickens.
3 Add mustard and 1 cup of the tasty cheese. Stir until melted and smooth. Remove from heat. Add tuna, peas and spinach. Spoon mixture into a greased 5cm-deep, 22cm x 23cm (base) baking dish.
4 Place remaining butter in a microwavesafe bowl. Microwave on HIGH (100%) for 10 to 20 seconds or until melted. Place bread in a large bowl. Add melted butter, parsley, and remaining thyme and tasty cheese. Toss to coat. Spoon bread mixture over tuna mixture in dish. Season with salt and pepper. Sprinkle with parmesan. Bake for 25 minutes or until golden and mixture is bubbling around sides of dish. Serve. NUTRITION: (per serve) 3174kj; 44.9g fat; 24g sat fat; 45.3g protein; 37.6g carbs; 9.5g fibre; 120mg chol; 1333mg sodium.