Tuna Mornay

Ingredients

• Servings: 6
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon dry mustard
• 1 cup shredded cheddar cheese
• salt and pepper to taste
• 3 (7 ounce) cans tuna packed in water, drained
• 3 tablespoons chopped fresh parsley
• 3 hard-cooked eggs, peeled and chopped
• 1 cup crushed plain potato chips
• 1 pinch paprika, for garnish
• 8 ounces fettuccini pasta

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat the oven to 350 degrees f (175 degrees c).
• melt the butter in a small skillet over low heat. stir in the flour until smooth and continue to cook and stir for 1 minute. remove the pan from the heat and gradually stir in the milk so that no lumps form. return to the burner and heat, stirring constantly, until thickened, about 3 minutes. remove from the heat and whisk in the mustard powder and a little more than half of the cheddar cheese until melted. season with salt and pepper.
• flake the tuna and stir it into the sauce along with the parsley and chopped egg. transfer to a 9 inch round cake pan. mix together the potato chips and remaining cheddar cheese and sprinkle over the top. dust very lightly with paprika.
• bake for 20 minutes in the preheated oven, or until the top is golden brown.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccini pasta and cook for 8 minutes, or until tender; drain. serve tuna mornay over fettucine.