There is no rule to this recipe. You can add whatever vegetables you have in your refrigerator. I have just listed the basics. However, I also added some leftover baked potatoes too. I always try to re-use any left overs when I am cooking.
- 1 Onion ~ chopped
- 1 Cup Mushrooms ~ chopped
- Zucchini ~ chopped
- Leek ~ sliced
- 2 x Large tins of Tuna ~ drained
- 2 – 4 Tablespoons Corn Flour
- Mixed dried herbs
- 2 Cups Milk
- 100g Butter
- 1 Tablespoon minced garlic or 4 cloves crushed
- Salt & Pepper
- Tasty cheese ~ grated or sliced
- Bread Crumbs
- Cooked and drained ~ Penne Pasta
In a saucepan, add butter, garlic, onion, leek, mushrooms and herbs. Fry in the melted butter until soft and transparent.
Next I chopped up my leftover baked potatoes and stirred them into the mixture.
Open and drain the canned tuna, pour into the vegetables and stir.
Turn off the heat, add and stir in the corn flour, followed by the milk and salt and pepper to taste. Stir again on medium heat until mixture thickens and is the right consistency (not too watery). You may need to add more milk as you go too.
After the milk is added add about half cup of sliced or grated cheese and stir to melt.
Once you have cooked and drained your pasta, pour the tuna and vegetable sauce onto the pasta and mix thoroughly.
Pour and spread evening into a greased baking dish. Place sliced or grated tasty cheese over the top and a sprinkle of bread crumbs (mine I made from bread crusts).
Place in a 200C oven for about 15-20mins or until cheese has melted and the top is golden brown.
Serve with a green salad or on its own.