Tuna Mornay

A quick and simple dish for weekend lunch ...

Ingredients:

425g canned tuna in brine
1 small brown onion, sliced
2 cups milk
1 cup thickened cream
60g butter
2 tbsp plain flour
2 cups freshly grated cheddar cheese + 1/2 cup grated parmesan cheese
salt & freshly ground black pepper, to taste
300g elbow macaroni

• Preheat oven to 180°C.
• Cook macaroni in a pan of rapidly boiling water until just tender.  Drain.
• Saute onions until softened.  Remove from saucepan.  
• Melt butter over medium-low heat.  Add flour and cook, stirring until foaming.  Gradually add in the milk and cream and stir continuously to get a smooth consistency.  Cook until the mixture thickens.  Reduce heat and cook for a further 2 minutes.  
• Then add in half of the cheese, tuna, onion and macaroni. Season well.   Stir until well combined.  
• Transfer the macaroni into an ovenproof dish.  Sprinkle the remaining cheese over the pasta mixture.  
• Bake for about 15 - 20 minutes or until golden.  Serve hot.