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Tuna mornay with crunchy chip gratin
Tuna mornay with crunchy chip gratin
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate canned tuna with a luxurious French sauce and a crispy potato chip topping for a classy twist on tuna mornay.
Ingredients:
  • 200g dried tagliatelle egg pasta
  • 250.00 ml frozen corn
  • 40g butter
  • 40g (1 ⁄4 cup) plain flour
  • 750ml (3 cups) milk
  • 425g can Tuna, Oil – Italian Style, drained, flaked
  • 80g (1 cup) coarsely grated cheddar
  • 42.00 gm lemon juice
  • 60g potato chips, slightly crushed
  • 40g (1/2 cup) shredded parmesan
  • 62.50 ml Asian fried shallots, crushed slightly
Instructions:
  • Boil the pasta in a pot of salted water until perfectly cooked. Drain thoroughly.
  • Boil the corn in a saucepan of water for 2-3 minutes until tender. Drain.
  • In a saucepan, melt butter over medium heat until foamy. Stir in flour and cook for 1 minute until bubbly. Take off heat, then whisk in milk until smooth. Return to medium heat, stirring for 2-3 minutes until sauce boils and thickens. Remove from heat and mix in corn, tuna, cheddar, and lemon juice. Season to taste.
  • Mix topping ingredients together in a bowl.
  • Preheat your oven to 180°C/160°C fan forced. Divide the pasta evenly among four 500ml (2 cup) ovenproof dishes. Top the pasta with sauce and the chip mixture. Bake for 20 minutes or until golden brown, then enjoy your meal.

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