(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
- Add pasta to a large pan of rapidly boiling water to cook until tender.(when tender, drain)
- 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.
- 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.
- Add tuna and parsley to pan; stir through for 1 min or until heated through. Turn hotplate off.
- Add drained pasta to pan, stir until well combined. Season with salt before serving.
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