Tuna & Broccoli Mornay

PREP 15 MIN
•
COOK  35 MIN

Ready for some comfort food on a budget? You'll find almost every ingredient for our Tuna & Broccoli Casserole (or Mornay) sitting in the pantry. If you're out of broccoli, swap for any green or frozen veg (e.g. peas, corn.)

EF

GF

NF

Number of servings
2
Ingredients

70g fusilli pasta, dried (or gluten free)

300g broccoli cut into small florets

1 tsp olive oil

2 tbs cornflour

1 tsp onion powder

1⁄4 tsp garlic powder

1 cup (250ml) vegetable stock

1⁄2 cup (125ml) milk, reduced fat (or dairy-free alternative)

130g drained tinned tuna in springwater (185g tin drained tuna yields approx 130g)

salt & pepper, to taste

1⁄4 cup (30g) mozzarella grated

2 tbs panko breadcrumbs (or gluten-free if required)

6 sprigs of fresh thyme leaves stripped (optional)

Methodbased on 2 servings
1

Preheat oven to 200°C/fan-forced 180°C/gas 6.

2

Cook pasta in a large saucepan of salted boiling water for half the recommended cooking time.

3

Add broccoli to the saucepan of pasta and cook for a further 2 minutes. Drain and set aside.

4

In a small bowl, combine cornflour with onion and garlic powder. Stir through sufficient stock to form a smooth paste.

5

Heat a medium sized non-stick saucepan and heat oil for a minute over low heat. Add cornflour slurry and saute, stirring for 3-5 minutes, or until thickened.

6

Gradually add remaining stock and milk and cook, stirring continuously, until thickened.

7

Gently stir sauce through tuna, pasta and broccoli and adjust seasoning.

8

Transfer to a 20cm baking dish and scatter over mozzarella and breadcrumbs.

9

Bake mornay for 15 minutes or until golden. Scatter over thyme leaves (if using) to serve.

Nutritional Informationper serving

Energy (kJ)

1803 kJ / 430 cals

Protein

35.1 g

Fat

9.8 g

Sat. Fat

4 g

Carbs

45.4 g

Sugar

4.4 g

Fiber

7.9 g

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