Tuna and vegetable mornay bakes
6
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Crack open the crunchy potato lid to savour the creamy seafood and veggie filling of these cute individual bakes
Ingredients
Potato(es)
360 g, desiree, very thinly sliced (unpeeled)
Reduced fat oil spread
2 tbs
Green shallot(s)
4 individual, thinly sliced
Plain flour
1½ tbs
Light tasty cheese
50 g
Reduced-fat milk
1½ cup(s), (375ml)
Tuna, canned in springwater, drained
340 g, (425g can)
Frozen green peas
¾ cup(s), (90g)
Frozen corn
¾ cup(s), (90g)
Baby spinach
50 g
Oil spray
4 x 3 second spray(s)
Instructions
1
Preheat oven to 200ºC or 180ºC fan-forced. Lightly spray four 1-cup (250ml) capacity ramekins with oil. Lightly spray a baking tray with oil, then arrange potatoes on tray, overlapping slices, into four rounds about the same diameter as top of ramekins. Lightly spray with oil. Bake for 15 minutes or until potatoes are lightly golden around the edges.
2
Meanwhile, melt canola spread in a medium saucepan over low heat. Add shallots and cook, stirring, for 1 minute or until softened. Add flour and cook, stirring, for 1 minute. Remove from heat, then gradually stir in milk until smooth. Stir over medium heat until mornay sauce just comes to boil, then reduce heat and simmer for 1 minute. Remove pan from heat, then add grated cheese and stir until melted and smooth.
3
Add canned tuna and frozen vegetables to cheesy mornay sauce, mixing well to combine. Season with salt and freshly ground black pepper. Spoon mixture into ramekins. Carefully top with potato rounds, then place ramekins on baking tray and bake for 15 minutes or until golden and heated through. Serve.
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