That’s a mornay: Sarah Pound’s easy tinned tuna recipes | Australian foods and drinks

The humble can of tuna is an underrated gem that sits in lots of pantries. It’s typically dismissed as a bland and uninspiring possibility however, when it’s recognised for all of its versatility, it’s a great life-saver. It may be added to a salad, pasta, a lunchtime sandwich combine or a comforting one-tray household bake.

It’s reasonably priced and lasts for years. It additionally incorporates loads of dietary goodies and is wealthy in protein, wholesome fat, nutritional vitamins and minerals – it ticks all of the bins. It’s time to provide canned tuna the reward it deserves and recognise that it may very well be the unsung hero of your pantry.

Good-old tuna mornay

(Pictured above)

It is a childhood favorite of mine. With its creamy white sauce, candy corn and crunchy, tacky topping, actually, what may very well be higher?

Prep 20 min
Cook dinner 1 hour
Serves 6

For the breadcrumb topping
1½ tbsp unsalted butter, melted
⅔ cup panko breadcrumbs
½ cup freshly grated parmesan
1 tsp salt flakes
2 tbsp flat-leaf parsley leaves, finely chopped

For the tuna combine
400g dried brief pasta (corresponding to penne, spirals, bigger elbows)
80g unsalted butter
2 tsp grated garlic
⅓ cup plain flour
1L full-cream milk (4 cups)
1 tsp vegetable inventory powder
1 tsp onion powder
1 tsp dijon mustard
½ cup freshly grated parmesan
425g can tuna in olive oil, drained
400g can corn kernels, drained
2 cups broccoli florets and stems, roughly chopped
1 cup freshly grated tasty cheese

Preheat the oven to 180C fan.

Mix all of the breadcrumb topping elements in a small bowl and put aside.

Deliver a big saucepan of water to the boil, add the pasta and cook dinner for eight minutes till slightly underdone (it can proceed to cook dinner within the oven). Drain, rinse the pasta below chilly water to cease the cooking course of and put aside.

To make the tuna combine, soften the butter in the identical pan over medium warmth. Whisk the garlic into the butter and cook dinner for 30 seconds till aromatic, then sprinkle within the flour and whisk regularly for 2 to 3 minutes. Pour in a single cup (250ml) of milk and whisk regularly for one minute till your white sauce actually thickens up. Steadily add the remainder of the milk over 5 to eight minutes, whisking in between additions (you don’t need the underside to burn, so the whisking is necessary). Then add the vegetable inventory powder, onion powder, mustard and parmesan and whisk till integrated. Flip off the warmth.

Add the tuna, corn, broccoli and pasta to the creamy white sauce and stir properly.

Pour the tuna combine right into a 20cm x 30cm baking dish (or you’ll be able to depart the tuna pasta within the saucepan whether it is oven secure). Even out the floor with a spoon. Prime with the tasty cheese and sprinkle on the breadcrumb topping. Cowl with foil and bake for half-hour.

Take away the foil and bake for an additional quarter-hour till the highest is golden, crispy and effervescent.

Tuna, risoni, feta and olive salad

Prep 20 min
Cook dinner 10 min
Serves 4

I really like risoni and it’s good right here, because it’s gentle and doesn’t overwhelm the flavours of the opposite elements. The basil dressing completes this salad, bringing all of the great Mediterranean parts collectively.

For the basil dressing
3 tbsp extra-virgin olive oil
3 tbsp lemon juice, freshly squeezed
1 tbsp purple or white wine vinegar
1 tbsp basil leaves, finely chopped
1 tsp caster sugar
1 garlic clove, very finely chopped (optionally available)
1 tsp salt flakes
1 tsp freshly floor black pepper

For the salad
2 cups risoni (orzo) pasta
2 cups child spinach, roughly chopped
2 Lebanese cucumbers, chopped
2 cups cherry tomatoes, halved
200g inexperienced beans, trimmed and minimize into 3cm lengths
425g can tuna in olive oil, drained
4 spring onions, very finely sliced
⅔ cup pitted kalamata olives, roughly chopped
100g Danish feta, crumbled
1 cup pine nuts, toasted
1 handful of basil leaves, roughly chopped

Place the basil dressing elements in a small bowl. Whisk properly till the sugar and salt dissolve.

Deliver a big saucepan of salted water to the boil. Add the risoni and cook dinner till al dente. Drain and rinse the risoni below chilly water to cease the cooking course of. If the pasta sticks, stir by way of a tablespoon of the basil and garlic dressing, then put aside.

Mix the risoni, spinach, cucumbers, cherry tomatoes, inexperienced beans, tuna, spring onions, olives, feta, pine nuts and basil in a big bowl and toss gently. Pour the dressing over the salad. Toss once more to make sure that every thing is coated evenly with the dressing and serve.

Tuna, tomato and olive linguine

Prep 10 min
Cook dinner 25 min
Serves 4

This must be certainly one of my all-time favorite weeknight meals because it’s reasonably priced, simple and at all times hits the spot. The tuna and tomato sauce have a scrumptious depth of flavour and you need to use any pasta you want.

2 tbsp extra-virgin olive oil
1 onion, very finely chopped
3 garlic cloves, very finely chopped
2 x 400g cans crushed tomatoes with basil
½ cup pitted kalamata or inexperienced Sicilian olives, roughly chopped
2 tsp caster sugar
Salt flakes
425g can tuna in olive oil (or chilli tuna), drained
1 massive handful of basil leaves, plus additional basil leaves to serve, roughly chopped
1 handful of flat-leaf parsley leaves, finely chopped
Zest and juice of 1 lemon
Freshly floor black pepper
400g dried linguine
125g contemporary buffalo mozzarella ball, torn or sliced
1 lengthy purple chilli, finely sliced (optionally available)

Warmth the olive oil in a big frying pan over medium warmth for one minute. Add the onion and cook dinner, stirring, for 2 minutes till beginning to soften. Stir within the garlic and cook dinner for 2 to 3 minutes till aromatic. Add the crushed tomatoes, olives, caster sugar and a pinch of salt. Flip the warmth all the way down to low and simmer for 10 to fifteen minutes.

Take away the pan from the warmth. Add the tuna, basil and parsley and gently stir by way of (depart the tuna fairly chunky). Add the lemon zest and juice and season with grind of pepper.