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| Creamy Tuna, Corn and Carrot Bake |
Ingredients
200g of dried pasta shapes
50g of butter
1/2 cup of frozen corn
1 medium carrot, diced
1 onion, diced
1 cup of grated tasty cheese and a bit more for the top
2 cups of milk
2 tablespoons of Dijon mustard
1/4 cup of plain flour
425 g tin of tuna in brine
Pepper
Method
1. Cook the pasta, drain and set aside. Preheat oven to 180°C.
2. In a large non-stick saucepan, melt butter and add corn, carrot and onion. Cook until carrots are soft.
3. Sprinkle flour over the cooked vegetables and stir about until well coated.
3. Add 1/2 cup of milk and stir until combined and thick. Then, add another 1/2 cup of milk and repeat, stirring, until all the milk has been added.
4. Add the mustard and cheese and cook, stirring, until cheese melts. Then, add the tuna. Then add pepper. Stir gently to combine.
5. Add pasta and mix to combine. Put into a baking dish and top with grated cheese. Bake for about 20 minutes until top is golden.
Recipe Stars
Tuna contains omega 3 fatty acids, which have anti-inflammatory properties that may be useful in the management of inflammatory and autoimmune diseases.
Cow's milk provides protein, calcium, and vitamins B-12 and A.
Thought of The Day
"Pan Metron Ariston," which translates to "Moderation in All Things," in Greek.