I love tuna and casserole, so when I came across this recipe I knew I had to try it.
I was going to try it out sooner, but the fast was upon us before I even knew it…so I had to patiently wait for 10 days to make this dish.
This is comfort food in all its forms.
1 x onion, finely chopped.
3 x gloves of garlic, diced.
400g x button mushrooms, chopped.
¼ x cup cake flour.
3 x cups milk.
Season with salt and pepper.
3 x cans tuna, drained.
1 x green pepper, chopped and deseeded.
2 x tbsp. chopped dhania.
2 x cups cooked macaroni.
Panko bread crumbs, or any bread crumb to coat the top of the dish.
Heat some oil in a pot, add the garlic and onions and saute till transparent.
Add the mushrooms and cook until they start to brown.
Add the flour and mix so that everything is coated with the flour mixture.
Add the milk and whisk to combine everything.
Cook until the sauce starts to thicken.
Season generously with salt and pepper.
Add the drained tuna, chopped coriander and chopped pepper.
Add the cooked macaroni and mix once again so that everything is nicely coated.
Pour into a greased oven proof dish.
Sprinkle the bread crumbs over the top.
Pop into a preheated oven and bake at 180 degrees till the bread crumbs are nice and toasty which is roughly 15 – 20 minutes.