Creamy Tuna Broccoli Mornay

Method:

• Preheat oven to 180 degrees Celsius.
• For the breadcrumb topping, mix all ingredients in a small bowl and set aside.
• Place a large pot of water onto boil. Once boiling, add the dried pasta and cook for approximately 8 minutes, it can be a little underdone (as it will cook in the oven). Drain, run through some cold water and set aside.
• Using the same empty pot from the pasta, place it onto medium heat. Add the butter and let it melt. Add the minced garlic and whisk into the butter. Then add the flour and continually whisk for approx. 2-3 minutes to cook off the flour. Add about one cup of milk to the pot and whisk continually for 1 minute, until it really thickens up. Then gradually add the rest of the milk over 5-8 minutes, whisking in between additions (you don’t want the bottom of the pot to burn, so the whisking is important). Then add the vegetable stock, onion powder, Dijon mustard and grated parmesan. Whisk until all incorporated. Turn off the heat.
• To the creamy white sauce, add the tuna, corn, broccoli and cooked pasta. Combine well. Pour the tuna/pasta mix into a large rectangular baking dish. Top with the tasty cheese and then finish off br sprinkling over the breadcrumb topping. Cover with foil and bake for 25 minutes. Remove the foil and bake for a further 10 minutes, until golden, crispy and bubbling.