In need of a quick dinner? This one uses pantry staples and is lip smackin tasty. Not to mention this Tuna Mornay recipe is also dairy free!
She may look so pretty but trust me when I say it's DELICIOUS.
Tuna Mornay is a super nostalgic meal for me. When my family traveled to Australia in the summer breaks my grandma would make this homey meal. I would be drooling for at least an hour before we would eat the rich and creamy goodness.
INGREDIENTS
250g of your choice of pasta
Large head of broccoli cut into florets (Can sub for mushrooms or/and zucchini)
1/4 cup of oil - coconut or olive
1/4 cup of your choice of flour
1 can of coconut milk, roughy 400ml/13.5 oz
2 tsp of Dijon Mustard
1/4 cup of nutritional yeast
1 tsp of garlic powder
1/2 cup of water
freshly cracked pepper
~400g of tuna
1/4 of bread crumbs/ almond flour
1 tsp of smoked paprika
Cheese to top (optional - not shown)
METHOD
Preheat the oven to 350F
Start by boiling 2 medium pots of water. Pot 1: Steam your broccoli florets. Pot 2: boil your pasta according to packaging instructions.
In a separate large pot, over a medium heat melt the coconut oil and whisk in the flour until combine. Add the coconut milk and whisk thoroughly until the mixture becomes thick and creamy.
Reduce the heat to a low temperature and add dijon mustard, nutritional yeast, 1 tsp garlic powder, pepper, and water.
Then add the pasta and broccoli into the sauce and mix until everything is coated in the sauce. Pour the mixture into a large glass baking dish.
Finally spread the bread crumbs over the pasta and then sprinkle on some paprika. This step isn't necessary though.
Bake the dish for 20 minutes until golden and then dig in!
ENJOY :)
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