INGREDIENTS
1x recipe of prepared Béchamel sauce (see recipe)
2x120g flaked tuna, in brine (or tuna chunks)
10ml fresh dill, finely chopped
10ml fresh chives, finely chopped
Zest of 1x medium lemon
100g cheddar, finely grated
Salt and pepper
250g cooked orecchiette pasta, see packet instructions
METHOD
into the prepared sauce add the flaked tuna and the finely chopped herbs, stir until combined
season with salt and pepper to taste. Add the pasta, lemon zest and grated cheddar cheese. Scoop into a greased oven casserole.
Bake for 10-15 minutes at 160°C until a good golden colour.
Serve warm or at room temperature.
INGREDIENTS BÉCHAMEL (550ML)
50g butter
50g cake flour
500ml milk
1ea bay leaf
½ studded onion (studded with four whole cloves)
Salt, to taste
White pepper, to taste
METHOD
Place milk, studded onion and bay leaf in a separate saucepan and bring it to a warm temperature. Do not allow the milk to boil.
Melt the butter in another saucepan over low heat and whisk in the flour cooking it gently without browning, creating a white roux.
Strain the warm milk and gradually add it to the roux in the other saucepan, whisking constantly to avoid lumps.
Bring the sauce to the boil, continue to stir with a spoon. Avoid the sauce from catching at the bottom of the pot.
Once the sauce coats the back of the spoon well, and the sauce has thickened with no more definitive flour taste, it is cooked. Season the sauce with salt and pepper (store with contact cover to avoid the sauce from forming a skin).
