Tuna and vegetable mornay
8
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Packed full of veggies with a rich creamy sauce and plenty of cheese!
Ingredients
Vegetable oil
2 tsp
Brown onion
1 medium, chopped
Celery
2 stick(s), chopped
Carrot(s)
2 medium, coarsely grated
Zucchini
2 medium, coarsely grated
Asparagus
1 bunch(es), cut into 1cm pieces
Garlic
2 clove(s), crushed
Reduced fat oil spread
30 g
Plain flour
¼ cup(s)
Reduced-fat milk
2 cup(s), (500ml)
Extra light cheddar cheese
100 g, grated
Tuna, canned in springwater, drained
300 g, (buy 1 x 425g can)
Canned corn kernels, rinsed and drained
80 g, (buy 1 x 130g can)
Lemon juice
1 tbs
Fresh dill
1 tbs, chopped
Tomato(es)
2 small, roma variety, thinly sliced
Dried breadcrumbs
18 g, panko variety
Ground paprika
¼ tsp, sweet
Instructions
1
Preheat oven to 220°C. Heat the oil in a large saucepan over medium-high heat. Cook the onion and celery, stirring, for 5 minutes or until softened. Add the carrot, zucchini, asparagus and garlic and cook, stirring, for 5 minutes or until softened. Transfer to a large bowl.
2
Melt the canola spread in the pan over medium-high heat. Add flour and stir until combined. Gradually whisk in milk and cook, whisking, for 3-4 minutes or until the mixture boils and thickens. Stir in half the cheese. Return the vegetables to the pan with the tuna, corn, lemon juice and dill. Season with salt and pepper. Transfer to a 25cm x 20cm, 2.5L (10-cup) capacity ovenproof dish. Top with tomato and sprinkle with breadcrumbs, paprika and remaining cheese.
3
Bake for 15 minutes or until browned and heated through. Set aside for 5 minutes to cool slightly before serving.
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