CHEAP DISHES

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Island-style tuna pasta mornay

This comfort food is made from items found in your pantry such as coconut oil and pasta shells. You’ll be dreaming of the Pacific Islands!

Ingredients

• 2 tbs of virgin coconut oil
• 2 generous tbs of plain flour
• 2/3 cup of powdered milk
• 2 dessert spoons of powdered parmesan cheese
• 1 slice of processed cheese or 1/4 cup grated cheddar cheese (optional)
• 1 tsp Dijon mustard
• 185g tin of tuna
• Salt and pepper
• 500g of pasta shells
• 1 cup grated cheddar cheese (optional)
• 2 tbs of breadcrumbs (optional)

Method

1. Cook the pasta shells in boiling water according to the packet instructions – it will take around 8 to 10 minutes. Drain and set aside.
2. Reconstitute the powdered milk with two cups of water. Set aside.
3. In a heavy-bottomed saucepan, melt the coconut oil. Add the flour and stir. Allow it to bubble for a minute, then remove from the stove.
4. Gradually pour in the milk, stirring to prevent the mixture from clumping. Return to a low heat and low stir for five minutes until the mixture has thickened.
5. Stir in the parmesan and processed cheese, then the mustard.
6. Open the can of tuna and drain off any water or oil. Flake the tuna and add to the white sauce mixture. Add in the cooked pasta shells and stir to combine. Serve half of the mixture immediately.
7. Spoon the remaining mixture into a large ceramic baking dish and cover with cheese and breadcrumbs. Once cool, cover with aluminium foil and place in the freezer until needed.

And as always have a chilled day from the Viking