Tuna and Pasta mornay

Tuna and Pasta Mornay
(Nut free, egg free)

Before we started on the elimination diet I used to make a mean Tuna mornay that was so easy to make and became a fave for my little munchkins.
I have finally come up with a tuna mornay recipe that everyone in our little family is happy with, that suits the munchkins new diet. It's so quick and easy and freezes well too!!

Preparation time:10 min
Total cooking time: 10-15 min
Serves 4
Storage time: Sauce can be made a day ahead. Store, covered, in refrigerator. Cook pasta and reheat sauce just before serving.
Variations: Use Salmon instead of tuna (fresh or canned),
you could also add heated  corn kernels to the mix for a bit of a change.

• 400g of your choice of pasta (I use organic pasta)
• 30g butter ( I used nuttlex)
• 6 shallots, chopped
• 2 cloves of garlic, crushed
• 1 tablespoon of plain flour
• 1 cup milk
• 1 cup sour cream
• 1 tablespoon Lemon juice (I make citric lemon juice: dissolve 1 tsp sugar in 4 tbsp warm water.Then add 3/4 tsp citric acid. Remember to only use 1 tbsp for the recipe! the rest can be refrigerated for later use)
• 425g can of tuna in brine, drained, flaked.
• 1/2 cup of chopped parsley
• salt to taste

1. Add pasta to a large pan of rapidly boiling water to cook until tender.(when tender, drain)
2. While pasta is cooking, melt butter in a medium pan; add shallots and garlic. Stir over a low heat for 3 min or until tender. Add flour and stir for 1 min.
3. Combine milk, sour cream and lemon juice in a jug. Add gradually to shallot mixture, stirring constantly. Stir over a medium heat for 3 min or until mixture boils and thickens.
4. Add tuna and parsley to pan; stir through for 1 min or until heated through. Turn hotplate off.
5. Add drained pasta to pan, stir until well combined. Season with salt before serving.