Name Tuna & macaroni layer


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* 185 g (6oz / 1 1/4 cups) wholewheat macaroni
* 90g (3 oz / 3/4 cup) grated Cheddar cheese
* 220 g (7 oz) can tuna fish
* 1/2 quantity Bechamel Sauce
* 2 teaspoons lemon juice
* 2 hard-boiled eggs, chopped
* 3 teaspoons chopped fresh parsley
* salt and pepper
* lemon slices and sprigs of parsley, to garnish

1. In a large saucepan of boiling salted water, cook macaroni until tender. Drain and mix with 60 g (2 oz / 1/2 cup) cheese.
2. Meanwhile, drain tuna fish. Flake into a saucepan with Bechamel sauce, lemon juice, chopped eggs and parsley and season with salt and pepper. Mix gently together. Cook over a low heat until warmed through.
3. Divide tuna mixture between 4 individual flameproof bowls or casserole dishes. Top with macaroni and cheese. Sprinkle remaining cheese over the top. Brown under a medium grill until golden and bubbling. Serve, garnished with lemon slices cut into triangles and sprigs of parsley.

Serves: 4

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