Zutaten für Tuna Mornay Special
- 2 tablespoons butter
- All Purpose Flour
- 1 cup milk
- Dry Mustard
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Tuna In Water
- Fresh Parsley
- Hard Cooked Eggs
- 1 cup crushed potato chips
- Paprika (a light dusting)
- Fettuccine Pasta
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Zubereitung von Tuna Mornay Special
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a small saucepan over low heat.
- Whisk in 2 tablespoons of all-purpose flour until smooth. Cook and stir for 1 minute.
- Gradually whisk in 1 cup of milk until smooth and no lumps remain.
- Return to low heat and cook, stirring constantly, until thickened (about 3 minutes).
- Remove from heat and stir in 1 teaspoon of mustard powder and 1 cup of shredded cheddar cheese until melted.
- Season with salt and pepper to taste.
- Gently flake 2 (5 ounce) cans of tuna and stir into the sauce along with 2 tablespoons of chopped fresh parsley and 1/4 cup of chopped hard-boiled egg.
- Pour the tuna mornay mixture into a greased 9-inch round baking dish.
- In a separate bowl, combine 1 cup crushed potato chips and 1/2 cup shredded cheddar cheese.
- Sprinkle the cheese and chip mixture evenly over the tuna mornay.
- Lightly dust with paprika.
- Bake for 20 minutes, or until golden brown and bubbly.
- Meanwhile, cook 1 pound of fettuccine according to package directions in a large pot of salted boiling water.
- Drain the pasta and serve the tuna mornay immediately over the fettuccine.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
1g
Fat
62g
Carbs
9g
