Recipe may contain gluten, milk, fish, soy and sesame.
Tuna mornay meets savoury slice! Our latest retro mash-up is the perfect freeze-ahead addition to your lunchbox.
250g dried penne pasta
1/2 bunch broccolini
40g (1/4 cup) plain flour
500ml (2 cups) milk
3 tsp wholegrain mustard
2 eggs, lightly whisked
125g (1/2 cup) sour cream
120g (1 1/2 cups) grated cheddar
425g can tuna in springwater, drained
2 green shallots, thinly sliced
25g (1/2 cup) panko breadcrumbs
5 Method Steps
Step 1Preheat oven to 180C/160C. Lightly grease a 20 x 30cm (base measurement) slice pan.
Step 2Place the broccolini in a heatproof bowl. Cook the penne in a large saucepan of salted boiling water following packet directions or until al dente. Drain into the bowl of broccolini. Return pasta to the pan and set aside. Set broccolini aside for 2 minute to soak, then drain.
Step 3Melt 60g of the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Add the milk and cook, stirring constantly, for 3 minutes or until the mixture boils and thickens. Remove from the heat and stir in the mustard. Set aside to cool slightly.
Step 4Combine the egg and sour cream in a large bowl. Add the milk mixture and stir until well combined. Stir in half the cheese. Stir in the tuna and shallot. Season. Stir in the pasta. Spread over the base of the prepared pan and smooth the surface. Poke the broccolini randomly into the top.
Step 5Melt the remaining 20g butter in a small microwave-safe bowl in the microwave. Add the breadcrumbs and remaining cheese. Toss to coat. Sprinkle evenly over the top of the tuna mixture. Bake for 30-35 minutes or until set and golden. Cut into pieces to serve.
- To freeze: Cut into individual portions and wrap in 2 layers of plastic wrap. Label, date and freeze for up to 3 months. To serve, thaw in the fridge overnight and reheat in the microwave or in a non-stick frying pan over medium heat until just heated through.