This tuna broccoli spinach mornay is the perfect all-in-one meal! This affordable and family friendly meal certainly ticks all the boxes. It tastes really good too, so be sure to try it and let us know what you think.
Tuna broccoli spinach mornay
- 425g can Safcol tuna in spring water, 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
Tuna broccoli spinach mornay method
Preheat oven to 180oC
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 under cooked, 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 over the cooked onion and stir into the onion and 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, till 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 in a large oven proof dish, top with the remaining cheese and scatter with bread crumbs. Bake in the preheated oven for about 25 minutes, until golden brown on top. Serve hot.
Serves: 4-6. Preparation time: 25 minutes. Cooking time: 35 minutes.