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Tuna mornay with orange & leek
Tuna mornay with orange & leek
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in our beloved family dish with its luscious cream sauce and crunchy topping.
Ingredients:
  • 3 slices white bread, torn
  • 20.00 ml finely grated orange rind
  • 250.00 ml chopped fresh continental parsley
  • 40g (1/2 cup) coarsely grated parmesan
  • 250g penne rigate
  • 35g (1/4 cup) cornflour
  • 250ml (1 cup) chicken style liquid stock
  • 125ml (1/2 cup) white wine
  • 80ml (1/3 cup) fresh orange juice
  • 18.20 gm olive oil
  • 1 leek, ends trimmed, thinly sliced
  • 1 x 425g can tuna in springwater, drained, flaked
  • 40g fat-reduced dairy spread
  • 40g (1/4 cup) plain flour
  • 500ml (2 cups) reduced-fat milk
  • 130g (1/2 cup) reduced-fat natural yoghurt
  • 40g (1/2 cup) coarsely grated reduced-fat cheddar
Instructions:
  • Preheat the oven to 180°C. In a food processor, combine bread, orange rind, half of the parsley, and half of the parmesan. Pulse until coarsely chopped.
  • Cook the pasta according to the instructions on the package, then drain.
  • In a saucepan over medium heat, melt the dairy spread. Add the flour and stir for 1 minute. Remove from heat and gradually whisk in the milk until smooth. Return to medium heat, stirring constantly until the sauce boils and thickens. Take off the heat and blend in yoghurt and cheddar.
  • In a jug, combine the cornflour with the stock, wine, and orange juice, stirring gradually.
  • In a large frying pan over medium heat, heat oil. Add leek and cook for 4 minutes, stirring occasionally. Pour in the stock mixture and cook for 3 minutes, stirring constantly until the sauce thickens.
  • Combine the pasta, white sauce, tuna, and remaining parsley. Season generously with salt and pepper. Transfer the mixture to a 1.5L (6-cup capacity) ovenproof dish. Sprinkle the breadcrumb mixture and remaining parmesan on top. Bake for 30 minutes, or until beautifully golden. Serve and enjoy.

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