easiest way to make homemade Tuna mornay with crunchy chip gratin

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna mornay with crunchy chip gratin. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna mornay with crunchy chip gratin is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna mornay with crunchy chip gratin is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 200g dried tagliatelle egg pasta
  • 1 cup frozen corn
  • 40g butter
  • 40g (1 /4 cup) plain flour
  • 750ml (3 cups) milk
  • 425g can Sirena Tuna, Oil � Italian Style, drained, flaked
  • 80g (1 cup) coarsely grated cheddar
  • 2 tablespoons lemon juice

Method

  • Step 1
    Cook the pasta in a saucepan of salted boiling water until al dente. Drain well.
  • Step 2
    Meanwhile, cook the corn in a saucepan of boiling water for 2-3 minutes or until just tender. Drain.
  • Step 3
    Melt butter in a saucepan over medium heat until foaming. Add flour and cook, stirring, for 1 minute or until mixture bubbles. Remove from heat. Whisk in milk until combined. Place over medium heat and cook, stirring, for 2-3 minutes or until sauce boils and thickens. Remove from heat. Stir in corn, tuna, cheddar and lemon juice. Season.
  • Step 4
    Combine topping ingredients in a bowl.
  • Step 5
    Preheat oven to 180�C/160�C fan forced. Divide pasta among four 500ml (2 cup) ovenproof dishes. Top with sauce then chip mixture. Bake for 20 minutes or until golden.
  • Step 6
    For pesto, cook peas in a saucepan of boiling water for 3-4 minutes. Refresh and drain. Process peas, almonds, parmesan and lemon rind in a food processor until chopped. With motor running, add oil until smooth.
  • Step 7
    Serve tuna mornay topped with pesto.

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