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Ingredients
2 x 185g tins of tuna in spring water
1 bunch of spring onion chopped fine
1 clove of garlic
½ cup of chopped parsley
2 tsp mild mustard
50g butter
50g plain flour
500ml milk
300g penne (pre-cooked)
150g grated cheddar
Method
Melt the butter in a saucepan and stir in the flour and cook until it turns “sandy” then gradually stir in the milk until all combined and a nice smooth suce is attained.
Stir through the chopped pasrley, spring onions, chopped garlic and mustard.
Line a baking dish with the cooked penne, top with the tuna and cover with sauce, then sprinkle over the grated cheese.
Place under the overhead grill and cook until golden brown and serve.
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