The weather is beginning to turn autumnal here in Western Australia and with that comes the return of comfort food.
There is something very soothing about tuna mornay, memories back in the seventies and eighties of this being a bit of a go to dish in my childhood home, minus the capsicum/bell pepper and certainly not gluten free.
Now that I make it for my boys it has become gluten free, has the corn and capsicum in it and a few good dollops of whole grain mustard to give it some kick.
This makes 12 serves, now that may seem excessive but it freezes really well so I use the make one freeze one mantra for an easy meal possibly through the coming school hols?
1 large onion, peeled and diced
250g capsicum/bell pepper, diced
3 large ears of corn, kernels removed
120g gluten free plain flour
1 litre milk
3 level or heaped tablespoons whole grain mustard
200g cheddar, grated
Salt and pepper
2 x 425g tins of tuna, drained and loosened to form chunks.
340g gluten free penne pasta, cooked as per the label
50g cheddar, grated
65g gluten free bread made into breadcrumbs
Cook the pasta as per the label. Drain and cover.
Preheat the oven to 190 degrees centigrade.
In a large pan, melt the butter over a medium heat, add the onion, capsicum and corn kernels and cook until the onion is translucent.
Add the flour to the pan and cook, stirring for 1 minute.
Pour the milk into the pan, still stirring. Bring the sauce up to the boil gently, stirring all of the time.
Take it off the heat as soon as it has come to the boil and thickened.
Now stir the mustard and cheese through and season with salt and pepper.
Add the drained pasta to the pan and the tuna, stir briefly.
Spoon into your oven proof serving dish or dishes if you are making a spare one for the freezer.
Combine the cheese and breadcrumbs and sprinkle over the top.
Pop the pasta dish into the oven and bake for 25-30 minutes until golden and bubbling.