I am a huge fan of Tuna Mornay. I remember when mum used to make it for us as kids, it was the one meal all five of us happily ate. So when I served it up to Harry today I was very happy to see him devour a plate of it. You can use more tuna if you like and add other vegetables too, I usually make a big batch and freeze in small portions.

Nutrition Note: Tins of tuna are a perfect pantry staple item providing protein, essential fatty acids such as omega 3 fatty acids, vitamins and minerals.  Choose tuna canned in springwater or oil rather than brine to avoid the added salt.

Ingredients

• 200g dried spirals or macaroni (try wholemeal)
• 30g butter
• Corn kernels (cut from 1 cob)
• 1 carrot, grated or finely diced
• 1 brown onion, finely diced
• 1/2 cup frozen peas
• 3 tbsp plain flour
• 2 cups milk
• 1 tablespoon dijon mustard (optional)
• 1 cup grated tasty cheese, plus 1/2 cup for the top
• 190g tuna in springwater, drained (or two small tins)*
• 1/2 cup wholemeal breadcrumbs (fresh or packet)
• *Note: you can add more tuna to this dish if your kids really like it.

Method

Step 1

Cook the pasta according to packet directions and drain. Preheat the oven to 180°C. -

Step 2

In a large saucepan over medium, melt the butter and add onion and sauté for a minute. Then add the the corn, carrot and peas. Sauté gently for a few minutes. Sprinkle over the flours and stir to coat the veggies.
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Step 3

Pour in 3/4 cup of milk and stir with a whisk until the sauce thickens. Continue to add the milk, around 1/2 a cup at a time until sauce thickens.
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Step 4

Add the mustard and 1 cup of cheese and stir well. Once the cheese has melted, add the tuna, stir to combine. -

Step 5

Combine the breadcrumbs and extra 1/2 cup of cheese in a bowl. Set aside. -

Step 6

Stir the cooked pasta into the sauce and place into a baking dish. Top with the breadcrumb mixture bake for 25 minutes or until golden. -

Step 7

Serve, or freeze in small portions for up to 1 month. -