Tuna broccoli spinach mornay
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Prep Time
25 Minutes
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Cook Time
35 Minutes
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Yield
1
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Difficulty Level
Easy
Ingredients
- 1 x 425g can Safcol Tuna in Springwater, drained
- 300g spiral pasta
- 1 medium head broccoli, cut into small florets
- 100g washed baby spinach leaves
- 1 medium onion, finely diced
- 50g butter
- 3 tablespoons plain flour
- sea salt and freshly ground pepper
- 2 cups milk
- 1¼ cup grated tasty cheese
- ¼ cup bread crumbs
Instructions
- Preheat oven to 180°C
- In a large pan, cook the pasta for one minute less than the instructions on the pack for al dente, so it’s just a little undercooked, then drain.
- In a deep frying or sauté pan, on a medium heat, cook the onion in butter, stirring occasionally until soft and just changing colour. Sprinkle the flour and stir into the onion & butter, cook for about 30 seconds. Pour in the milk, stirring all the time until smooth and well combined. Bring to a fast simmer, stirring constantly until the sauce thickens. Stir the spinach into the sauce, until it’s just wilted. Remove from the heat.
- In the pasta cooking pan, fold in the tuna, broccoli florets, sauce, spinach and 1 cup of the grated cheese. Season with plenty of black pepper.
- Pile the mixture into a large ovenproof dish, then top with the remaining cheese and scatter with breadcrumbs. Bake in the oven for about 25 minutes, or until golden brown on top. Serve hot.
| Servings: | 4-6 |
| Ready in: | 60 Minutes |
| Course: | Lunch, Dinner, Comfort Food |
| Recipe Type: | Pasta |
| Ingredient: | Tuna |
Tuna broccoli spinach mornay
An old-school family favourite, tuna mornay holds a special place in most Aussie hearts. Our tuna broccoli spinach mornay is the perfect all-in-one meal! Above all, our take on this classic is loaded with vitamin C, rich in antioxidants and omega 3, making this affordable meal tick all the boxes.
Did you know?
Mornay is an adjective denoting or served in a cheese-flavoured white sauce.
Mornay sauce is a Béchamel sauce enriched with egg yolks and Gruyère cheese (and/or sometimes Parmesan). It is mainly used with fish, egg and vegetable dishes; frequently browned in the oven or under the grill.
However, there are generally two stories told about the origin of the name ‘Mornay’. One is that it was named for a 17th century French diplomat, Philippe de Mornay, seigneur du Plessis-marly (1549-1623). The other is that it was created by Chef Joseph Voiron of Paris, who named the sauce for his eldest son, who was known as ‘Mornay’. Source: FoodReference.com
