Tuna mornay with cherry tomatoes

Cooking Time 30 minutes

Ingredients (serves 4)
* 250g dried macaroni pasta
* 3 slices white bread, coarsely torn
* 2 tsp finely grated lemon rind
* 1 tbs olive oil
* 1 garlic clove, crushed
* 70g (1/2 cup) coarsely grated parmesan
* 1/2 cup coarsely chopped fresh continental parsley
* 40g butter
* 40g (1/4 cup) plain flour
* 375ml (1 1/2 cups) low-fat milk
* 200ml extra-light thickened cream
* 1 x 425g can tuna in springwater, drained
* 60ml (1/4 cup) fresh lemon juice
* 1 x 250g punnet cherry tomatoes, halved


Method
1. Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain well.
2. Meanwhile, place the bread, lemon rind, oil, garlic, half the parmesan and half the parsley in the bowl of a food processor and process until coarsely chopped.
3. Melt butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles and begins to come away from the side of the pan. Remove from heat. Use a balloon whisk to gradually whisk in the milk and cream until combined. Place over medium heat and cook, stirring constantly, for 2 minutes or until the sauce boils and thickens. Remove from heat. Add pasta, tuna, lemon juice, the remaining parmesan and the remaining parsley. Season with salt and pepper.
4. Preheat grill on high. Divide the pasta mixture among four 500ml (2-cup) capacity ovenproof dishes. Top with tomato and sprinkle with the breadcrumb mixture. Cook under grill for 3 minutes or until golden brown. Serve immediately.

Source
Australian Good Taste - Page 59
Recipe by Gemma Purcell