Baked Creamy Tuna Mornay with Pasta
Ingredients
- 1 cup wholegrain pasta
- 1 cup chicken broth or bone broth
- 1/2 cup oat milk
- 2 cloves garlic crushed
- 2 cups vegetables on hand (I used cauliflower, broccoli, asparagus, carrot, zucchini) - mushrooms would have been nice if you have room roughly diced
- 400g can tuna in springwater - sustainably sourced
- 2 tbsp mayonnaise
- 1 cup grated cheese (I used crumbled feta and it was fine) grass fed, organic
- 1 tsp chilli flakes
Instructions
- Place pasta in a layer of a baking dish (10 - 14 cup capacity) and pour chicken broth and milk over the top along with crushed garlic - stir to combine
- Chop vegetables and place in a layer on top of the pasta
- Cover the baking dish with aluminium foil and bake at 200 C for 20 minutes
- Remove from the oven, add tuna, cheese, mayonnaise, chilli flakes and anything else you fancy - think capers, gherkins, olives etc and stir through
- Return to the oven and bake for another 20 minutes
- Remove from the oven and let stand for 2 - 5 minutes. Enjoy!
Notes
I realised that the omission to this recipe as opposed to the classic stovetop recipe is wholegrain mustard. Perhaps that could be added with the tuna, mayo and cheese.
Variations on this dish could be to use diced grass fed organic chicken instead of tuna. In which case, it would be added to the baking dish with the vegetables, probably omitting the mayo and stirring through the cheese at the 20 minute mark.
This made four small serves in my baking dish, which was wonderful because leftovers can simply be heated up on the stovetop with a little water.