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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Not too spicy but interesting enough that it has become an much-requested favourite in my house. I use crushed garlic & chilli from a jar. Can alter ingredient quatities to taste. Yummy on toast for breaky. Ingredients:
1 medium red capsicum, chopped |
425 g canned tuna (in springwater or olive oil) |
1 teaspoon crushed bottled chili pepper |
2 teaspoons crushed bottled garlic |
2 -3 tablespoons good quality olive oil |
1/2 cup frozen peas |
1/4 cup celery, finely diced |
2 small carrots, grated |
1 leek, finely sliced (optional) |
4 cups milk |
200 g butter |
8 -9 tablespoons plain flour |
3/4 cup cheese, grated |
salt and pepper |
Directions:
1. Filling:.
2. Heat oil in pan and fry garli & chilli and leek if using until translucent. Reduce heat slightly and add tuna and half of juices. Add vegies and cook gently for about 5 minutes.
3. Remove from heat and set aside.
4. White Sauce:.
5. Heat butter saucepan until melted. Mix in flour stirring with a wooden spoon to form a roux . Do not brown.
6. Remove from heat. Gradually stir in milk until smooth.
7. Return to heat. Cook, stirring constantly until sauce boils and thickens. Reduce heat to low and simmer for about 3 minutes. Add salt and pepper to taste.
8. Stir in cheese and filling mixture. Allow to simmer, stirring constantly.
9. Serve with pasta or on toast.
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