Tuna Mornay Recipe

Ingredients

• 5 oz penne pasta (dry, 150 grams)
• 2 tablespoons butter
• 2 cloves garlic (minced)
• 2 tablespoons flour (all-purpose or almond flour)
• 1.5 cups milk
• 2/3 cup shredded cheese (Gouda or Cheddar)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 oz canned tuna (drained, 150 grams)
• 2 cups baby spinach
• 1/2 cup breadcrumbs (such as Pangrattato (see notes))
• Fresh parsley (for garnish, optional)
• More salt and pepper to taste

Instructions

1. 1

   Cook the penne pasta according to the package instructions until al dente. Drain and set aside.

2. 2

   Preheat your oven to 375°F (190°C). Grease a 6x8-inch -inch baking dish and set it aside.

3. 3

   In a large skillet, melt the butter over medium heat. Add minced garlic, and sauté until fragrant.

4. 4

   Sprinkle the flour over the garlic, and stir well to combine. Cook for about 1 minute to cook off the raw flour taste.

5. 5

   Slowly pour in the milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens and comes to a simmer.

6. 6

   Add fresh spinach leaves to the skillet and stir gently. Season with salt and pepper. Remove the skillet from the heat and stir in the shredded Gouda cheese until it melts and the sauce becomes smooth.

7. 7

   Add the drained tuna and cooked penne pasta to the skillet. Stir gently until everything is well coated with the cheese sauce.

8. 8

   Transfer the mixture to the greased baking dish, spreading it out evenly.

9. 9

   If using ready-to-go pangrattato, sprinkle half of the mixture over the tuna and pasta mixture in the baking dish. Bake in the preheated oven for about 10 minutes, then top with the remaining breadcrumbs and bake for 5-10 more minutes until the top is golden brown and the sauce is bubbling.

10. 10

    If using plain breadcrumbs, combine them with some minced garlic or garlic powder and a teaspoon of dry herbs in a bowl, then sprinkle this mixture over the casserole, then bake for 15-20 minutes.