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This rich and creamy tuna mornay has a little asparagus added for extra interest.
Ingredients 10 serves 20 serves Unit Potatoes, peeled and boiled 1.25 2.5 kg Canned tuna in brine 425 850 g Canned asparagus 340 680 g MAGGI® Classic Bechamel Sauce 100 200 g NESTLÉ® CARNATION® Full Cream Evaporated Milk 2 x 375 4 x 375 ml SUSTAGEN® Hospital Neutral 200 400 g Breadcrumbs 120 240 g Parsley 20 40 g Butter 20 40 g
Preparation time: 15 minutes
- Slice potatoes and lay across the bottom of a baking pan
- Drain tuna and asparagus, reserving liquid from both.
- Prepare MAGGI® Bechamel Sauce as directed on can using NESTLÉ® CARNATION® Full Cream Evaporated Milk and reserved juices. Gradually whisk in SUSTAGEN® Hospital Neutral.
- Stir in tuna and asparagus and pour over potatoes.
- Combine breadcrumbs, parsley and butter and sprinkle over tuna.
- Bake at 180°C for 30 minutes until breadcrumbs are brown.
Serve weight 280gNutrient Per Serve Energy 1750kJ Protein 26.9g Total fat 10.5g - Saturated fat 6.3g Carbohydrate 51.0g Sugars 19.7g Vitamin D 2.2ug Sodium 969.4mg Potassium 1242.7mg Calcium 349.8mg
You can use any leftover steamed vegetables in place of the asparagus.
