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20 minutes preparation and cooking
Ingredients:
250 gm pasta of your choice
1 x 425 gm tin of tuna in brine
1 small onion (diced)
1 clove garlic (crushed) – optional
100 gm mushrooms finely sliced or shredded (any style)
1 large tbs butter/margarine
2 tbs plain flour
600 ml milk
½ tsp turmeric
Fresh coriander (plucked)
Directions:
- Add pasta to boiling water and cook until firm but soft.
- Fry onion, garlic and tumeric in butter until the onion is softened. Add mushrooms and cook for one minute.
- Add plain flour and cook on low heat for 30 seconds.
- Pour in half of the milk and stir constantly over a moderate heat until the mixture begins to thicken.
- Add the remainder of the milk, continuing to stir quickly. Lower heat until simmering. Simmer for 5 minutes.
- Add one can of tuna, drained.
- Mix well away from heat. (Never mind that the mixture seems a little runny, the pasta will absorb much liquid.)
- When the pasta has been cooked to al dente, join with the tuna mixture. It’s important you only cook the pasta to al dente because it will soften even more when joined with the tuna mixture. Add coriander at last minute before serving - optional.
Serve with steamed vegetables or salad.
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