Something fishy for today. This recipe I have made many many times since my school days. It has changed and evolved to the dish it is today. Sometimes I do add some frozen peas to change it up but I love it this way. I started freezing batches of the white sauce for a very dear friends here in Ireland. This way you can whip up the dish much quicker on a busy weeknight. Enjoy making it your own.
Ingredients
- 150 g Pasta, I like to use fusilli
- 50g Unsalted Butter
- 50g Plain Flour
- 500ml Milk, warmed
- 1/2 tsp Sea Salt
- 1/4 tsp White Pepper
- 1 tbs Lemon Juice
- 1 tbs Chives, Chopped
- 1 tsp Dill, Chopped
- 1 can Tuna chunks
- 1/2 cup Panko Crumbs
- 1/4 cup Butter, melted
Method
- Preheat the oven to 180 C
- Boil the pasta in salted water for 10 min then strain and set aside.
- In another pot melt the butter over medium heat. Add the flour and stir that for 2 minutes.
- Add the milk little bits at a time while whisking well every time to make sure their are no lumps. Let it simmer for 5 minutes
- Add the sea salt, pepper, lemon juice, chives and dill. Stir well.
- Add the tuna and stir well before adding the pasta.
- Pour the mix in an oven proof dish. Scatter the panko crumbs over and drizzle the butter over.
- Bake for 25 minutes and let it stand for 2 minutes before serving.
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