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Tuna macaroni

Ingredients 10
Servings 4
Time 20-30 min


  • 120
    uncooked elbow macaroni
  • 200
    tuna packed in brine, drained and flaked
  • 50
  • 1
    onion, finely chopped
  • 50
    cake flour
  • 1
    bay leaf
  • 250
  • salt and freshly ground black pepper
  • 100
    grated Cheddar cheese
  • breadcrumbs for sprinkling


+/- 30 min
Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray. Cook the macaroni in rapidly boiling salted water till just soft. Drain. Mix the macaroni with the tuna and spoon into the prepared dish. Melt the butter and sauté the onion till soft. Add the cake flour and stir till a smooth paste is formed. Add the bay leaf and slowly add the milk, stirring continuously. Simmer till the sauce comes to the boil and thickens. Season with salt and pepper to taste. Remove from the heat and stir in half the cheese. Pour the sauce over the macaroni mixture and sprinkle the remaining cheese and breadcrumbs on top. Heat for about 20-30 minutes or till the cheese has melted and the dish is warmed through. Serve immediately with a salad. Serves 4.

Read more on: fish/seafood  |  bake

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