Ingredients
Scale
- 2 cups small spiral pasta
- 95g butter
- 1 onion, chopped
- 2 teaspoon garlic, minced
- 1/2 cup plain flour
- 2 tablespoon vegetable broth powder
- 2 cups milk
- 425g can tuna in spring water, drained and flaked
- 3/4 cup frozen corn kernels
- 1 1/2 cups BBQ potato chips, crushed
- Salt and pepper, to season
- Toast, to serve
Instructions
- Cook pasta following packet directions, drain and return to saucepan. Cover to keep warm.
- Heat butter in a medium sized saucepan over medium-high heat.
- Cook onion and garlic for 5 minutes or until soft.
- Add flour and vegetable broth powder, cook and stir for 1-2 minutes or until mixture bubbles. Remove from heat.
- Gradually pour in milk, whisking continuously until mixture is smooth.
- Return saucepan to heat and bring to the boil. Reduce heat to low, stir for 5 minutes or until sauce thickens.
- Add tuna and corn kernels, mix. Continue to cook for a further 5 minutes. Stir occasionally.
- Season with salt and pepper.
- Pour tuna mornay into saucepan with pasta, toss to coat.
- Serve on toast, topped with crushed potato chips.
- Prep Time: 5 mins
- Cook Time: 25 mins
