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That’s a mornay: Sarah Pound’s easy tinned tuna recipes | Australian food and drinks

The humble can of tuna is an underrated gem that sits in lots of pantries. It’s usually dismissed as a bland and uninspiring choice however, when it’s recognised for all of its versatility, it’s a great life-saver. It may be added to a salad, pasta, a lunchtime sandwich combine or a comforting one-tray household bake.

It’s inexpensive and lasts for years. It additionally comprises loads of dietary goodies and is wealthy in protein, wholesome fat, nutritional vitamins and minerals – it ticks all of the packing containers. It’s time to provide canned tuna the reward it deserves and recognise that it could possibly be the unsung hero of your pantry.

Good-old tuna mornay

(Pictured above)

It is a childhood favorite of mine. With its creamy white sauce, candy corn and crunchy, tacky topping, actually, what could possibly be higher?

Prep 20 min
Cook dinner 1 hour
Serves 6

For the breadcrumb topping
1½ tbsp unsalted butter, melted
⅔ cup panko breadcrumbs
½ cup freshly grated parmesan
1 tsp salt flakes
2 tbsp flat-leaf parsley leaves,
finely chopped

For the tuna combine
400g dried quick pasta (reminiscent of penne, spirals, bigger elbows)
80g unsalted butter
2 tsp grated garlic
⅓ cup plain flour
1L full-cream milk
(4 cups)
1 tsp vegetable inventory powder
1 tsp onion powder
1 tsp dijon mustard
½ cup freshly grated parmesan
425g can tuna in olive oil
, drained
400g can corn kernels
, drained
2 cups broccoli florets and stems,
roughly chopped
1 cup freshly grated tasty cheese

Preheat the oven to 180C fan.

Mix all of the breadcrumb topping substances in a small bowl and put aside.

Deliver a big saucepan of water to the boil, add the pasta and prepare dinner for eight minutes till somewhat underdone (it is going to proceed to prepare dinner within the oven). Drain, rinse the pasta underneath chilly water to cease the cooking course of and put aside.

To make the tuna combine, soften the butter in the identical pan over medium warmth. Whisk the garlic into the butter and prepare dinner for 30 seconds till aromatic, then sprinkle within the flour and whisk regularly for 2 to a few minutes. Pour in a single cup (250ml) of milk and whisk regularly for one minute till your white sauce actually thickens up. Steadily add the remainder of the milk over 5 to eight minutes, whisking in between additions (you don’t need the underside to burn, so the whisking is vital). Then add the vegetable inventory powder, onion powder, mustard and parmesan and whisk till integrated. Flip off the warmth.

Add the tuna, corn, broccoli and pasta to the creamy white sauce and stir properly.

Pour the tuna combine right into a 20cm x 30cm baking dish (or you’ll be able to depart the tuna pasta within the saucepan whether it is oven protected). Even out the floor with a spoon. High with the tasty cheese and sprinkle on the breadcrumb topping. Cowl with foil and bake for half-hour.

Take away the foil and bake for an extra quarter-hour till the highest is golden, crispy and effervescent.

Tuna, risoni, feta and olive salad

Tuna, risoni, feta and olive salad: the basil dressing brings all the weather collectively. {Photograph}: Mark Roper

Prep 20 min
Cook dinner 10 min
Serves 4

I like risoni and it’s sensible right here, because it’s gentle and doesn’t overwhelm the flavours of the opposite substances. The basil dressing completes this salad, bringing all of the great Mediterranean components collectively.

For the basil dressing
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
, freshly squeezed
1 tbsp pink or white wine vinegar
1 tbsp basil leaves
, finely chopped
1 tsp caster sugar
1 garlic clove
, very finely chopped (optionally available)
1 tsp salt flakes
1 tsp freshly floor black pepper

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For the salad
2 cups risoni (orzo) pasta
2 cups child spinach
, roughly chopped
2 Lebanese cucumbers
, chopped
2 cups cherry tomatoes, halved
200g inexperienced beans
, trimmed and lower into 3cm lengths
425g can tuna in olive oil
, drained
4 spring onions, very finely sliced
⅔ cup pitted kalamata olives
, roughly chopped
100g Danish feta
, crumbled
1 cup pine nuts
, toasted
1 handful of basil leaves
, roughly chopped

Place the basil dressing substances in a small bowl. Whisk properly till the sugar and salt dissolve.

Deliver a big saucepan of salted water to the boil. Add the risoni and prepare dinner till al dente. Drain and rinse the risoni underneath chilly water to cease the cooking course of. If the pasta sticks, stir by a tablespoon of the basil and garlic dressing, then put aside.

Mix the risoni, spinach, cucumbers, cherry tomatoes, inexperienced beans, tuna, spring onions, olives, feta, pine nuts and basil in a big bowl and toss gently. Pour the dressing over the salad. Toss once more to make sure that every part is coated evenly with the dressing and serve.

Tuna, tomato and olive linguine

‘One in all my all-time favorite weeknight meals’: Sarah Pound’s tuna, tomato and olive linguine. {Photograph}: Mark Roper

Prep 10 min
Cook dinner 25 min
Serves 4

This must be considered one of my all-time favorite weeknight meals because it’s inexpensive, simple and at all times hits the spot. The tuna and tomato sauce have a scrumptious depth of flavour and you should use any pasta you want.

2 tbsp extra-virgin olive oil
1 onion
, very finely chopped
3 garlic cloves
, very finely chopped
2 x 400g cans crushed tomatoes with basil
½ cup pitted kalamata or inexperienced Sicilian olives
, roughly chopped
2 tsp caster sugar
Salt flakes
425g can tuna in olive oil (or chilli tuna)
, drained
1 giant handful of basil leaves
, plus additional basil leaves to serve, roughly chopped
1 handful of flat-leaf parsley leaves
, finely chopped
Zest and juice of 1 lemon
Freshly floor black pepper
400g dried linguine
125g recent buffalo mozzarella ball
, torn or sliced
1 lengthy pink chilli
, finely sliced (optionally available)

Warmth the olive oil in a big frying pan over medium warmth for one minute. Add the onion and prepare dinner, stirring, for 2 minutes till beginning to soften. Stir within the garlic and prepare dinner for 2 to a few minutes till aromatic. Add the crushed tomatoes, olives, caster sugar and a pinch of salt. Flip the warmth all the way down to low and simmer for 10 to fifteen minutes.

Take away the pan from the warmth. Add the tuna, basil and parsley and gently stir by (depart the tuna fairly chunky). Add the lemon zest and juice and season with a great grind of pepper.

In the meantime, carry a big saucepan of salted water to the boil. Add the linguine and prepare dinner till al dente. Drain, reserving about three tablespoons of the pasta cooking water.

Add the pasta to the tuna sauce, together with somewhat of the reserved pasta cooking water, and gently fold by.

Serve the tuna linguine in pasta bowls. High with the buffalo mozzarella, additional basil and the chilli, if desired.

That is an edited extract from Healthful by Sarah by Sarah Pound, pictures by Mark Roper (Plum, RRP$44.99)

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