Tuna Mornay With Orange and Leek

photo by Chickee

- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 3 slices white bread, torn
- 1 tablespoon finely grated orange rind
- 1 cup chopped fresh flat leaf parsley
- 1⁄2 cup coarsely grated parmesan cheese
- 250 g dry penne pasta
- 1⁄4 cup cornflour
- 1 cup chicken stock
- 1⁄2 cup white wine
- 1⁄3 cup fresh orange juice
- 1 tablespoon olive oil
- 1 leek, ends trimmed, thinly sliced
- 425 g tuna in water, drained and flaked
-
White sauce
- 1⁄4 cup oil
- 1⁄4 cup plain flour
- 2 cups milk
- 1⁄2 cup natural yoghurt
- 1⁄2 cup coarsley grated cheddar cheese
directions
- Preheat oven to 180 degrees Celsius.
- Place the bread, orange rind, half the parsley and half the parmesan in a food processor and process until finely chopped.
- Cook the pasta and drain.
- Meanwhile, cook the white sauce by heating the oil in a saucepan. Add the flour and cook, stirring for about a minute. Gradually add the milk, whisking until combined. Cook over medium heat, stirring constantly, until the sauce boils and thickens. Remove from the heat. Stir in yoghurt and cheddar.
- Place cornflour in a jug with stock, wine and orange juice. Stir to combine.
- Heat the olive oil in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Add the cornflour mixture. Cook, stirring, for 3 minutes until the sauce thickens.
- Add the pasta, white sauce, tuna and remaining parsley. Season with salt and pepper.
- Transfer to a 1.5L ovenproof dish. Top with the breadcrumb mixture and remaining parmesan cheese.
- Bake for 30 minutes or until golden.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
This was a good way to use a tin of tuna (as opposed to a regular "tuna pasta bake"). The parsley and orange rind gave the mornay a lovely taste, I think next time though I might reduce the orange juice down slightly, just personal preference. Thank you for posting, made for Aus/Kiwi Recipe Swap June 2009.
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!