Creamy Tuna Mornay
One bite will bring your taste buds a delightful rich and creamy gourmet surprise.
Enough for 2 family meals or dinner for a social gathering.
Recipe: Prep: 40 minutes Serves: 2 meals
4 cans - 5oz. pole and line caught tuna - Wild Planet
35oz organic Lumaca Rigata pasta
32oz. organic peas
1/2 cup + 2 tbsp. organic butter
3 cups organic chicken stock
2 cups organic milk
1/2 cup organic sour cream
3 1/2 cups organic cheddar cheese - grated
8 oz. goat cheese - cut up
1/2 cup organic whole wheat flour (chemical free)
2 tsp. organic dried dill
2 tsp. organic ground coriander
1 tsp. organic lemon pepper
1/2 tsp. white pepper
1 tsp. organic garlic powder
1 tbsp. organic dried chives
1 1/2 tsp. Himalayan salt
Heat water up in a large stock/soup pot for the pasta.
Heat peas with 2 tbsp. butter in medium skillet.
In large skillet, heat remaining butter and then add dill, coriander, peppers, garlic, chives, and salt. Whisk to distribute the flavors and wait about 2 minutes.
Then add the flour to make a roux. Then while whisking quickly, add the stock and milk.
Add in the goat cheese and 2 cups of cheddar cheese and whisk until
melted into sauce well and then whisk in the sour cream. Add the peas.
When the water is hot enough, add the pasta and cook to al' dente stage.
Tip: Many people over cook pasta. It should only be cooked to
"al dente." This means that it is mostly cooked with a small core of
the center that is uncooked.
Drain the water out of the tuna and add the tuna to a small bowl and
loosen up with a fork. Then add tuna to the sauce.
Preheat broiler in oven.
When pasta is done, then drain. Mix pasta with the sauce and pour into
2 medium casserole dishes and add the last 1 1/2 cups cheddar cheese and top with a sprinkle of chives.
Place dish under broiler for a few minutes, until cheese is melted.
Plate up and serve. Enjoy!
Tip: If you don't want to make both casseroles at once, then hold back half
of the sauce and place in a container in refrigerator.
Cool down half of the pasta with cold ice water. Drain and stir in a couple of tbsp. of oil and place in container in refrigerator until you are ready to make the casserole. Do not add the sauce until you are ready to cook the casserole.
