Tuna mornay with orange & leek

title="Tuna mornay with orange & leek"
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(13) Rate it

• 0:20 Prep


• 0:45 Cook


• 
  4 Servings


• Capable cooks

We love the creamy sauce and crisp topping on this family favourite.

Featured in
Winter recipes, Pasta recipes

Ingredients

• 3 slices white bread, torn


• 1 tablespoon finely grated orange rind


• 1 cup chopped fresh continental parsley


• 40g (1/2 cup) coarsely grated parmesan


• 250g penne rigate


• 35g (1/4 cup) cornflour


• 250ml (1 cup) Massel chicken style liquid stock


• 125ml (1/2 cup) white wine


• 80ml (1/3 cup) fresh orange juice


• 1 tablespoon olive oil


• 1 leek, ends trimmed, thinly sliced


• 1 x 425g can tuna in springwater, drained, flaked

White sauce

• 40g fat-reduced dairy spread


• 40g (1/4 cup) plain flour


• 500ml (2 cups) reduced-fat milk


• 130g (1/2 cup) reduced-fat natural yoghurt


• 40g (1/2 cup) coarsely grated reduced-fat cheddar

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 180°C. Place the bread, orange rind, half the parsley and half the parmesan in the bowl of a food processor and process until coarsely chopped.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cook the pasta following packet directions. Drain.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, to make the white sauce, melt the dairy spread in a saucepan over medium heat. Stir in the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add the milk, whisking until combined. Cook over medium heat, stirring constantly with a wooden spoon, until sauce boils and thickens. Remove from heat. Stir in yoghurt and cheddar.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Place the cornflour in a jug. Gradually stir in the stock, wine and orange juice.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Heat oil in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Add the stock mixture. Cook, stirring, for 3 minutes or until sauce thickens.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Add the pasta, white sauce, tuna and remaining parsley. Season with salt and pepper. Transfer to a 1.5L (6-cup capacity) ovenproof dish. Top with the breadcrumb mixture and remaining parmesan. Bake for 30 minutes or until golden. Serve.
  
  
  

Nutrition

• 2980 kj

  Energy




• 20g

  Fat Total




• 8.5g

  Saturated Fat




• 5.5g

  Fibre




• 45g

  Protein







• 82g

  Carbs (total)

All nutrition values are per serve

• Author: Reader recipe


• Image credit: Rob Palmer


• Publication: Australian Good Taste

Source: taste.com.au