Tuna Lasagne
Over a year ago
20,958 views
Ingredients
- 1 Onion peeled and Chopped
- 25g Margarine
- 1tbsp plain flour
- 300ml chicken stock
- 200g tin tuna. drained and flaked
- salt and black pepper
- 1tsp grated lemon rind
- 3 hard boiled eggs.sliced
- 175g lasagne sheets
- 150ml yoghurt
- 1 egg. beaten
- 2tbsp chopped parsley
- 150ml milk
- 50g grated cheese
Accompaniment
SponsoredPremiere Loire Anjou Chenin Blanc
A deliciously refreshing Loire Chenin Blanc. Fresh aromas of apple blossom and a touch of honey. Soft and rounded white wine showing luscious peach and melon fruits. Buy this wine if you like: Ripe whites with lively fruit and fragrant aromatics.
Description
This makes a great alternative to the meaty variety. All kids seem to love tuna pasta so this goes down well in my house!
Method
-
1
1. In a frying plan, fry the onion gently in the margarine for 3 mins. Stir in the flour and cook for 1 min. Remove the pan from the heat and gradually stir in the chicken stock and milk and bring to the boil, stirring until lightly thickened. If too thick add a little more milk
2. Add the tuna, salt and pepper to taste, the lemon rind the sliced boiled eggs.
3. Layer the sauce and the dry sheets of lasagne in a greased ovenproof dish, starting and finishing with sauce.
4. Bake in a moderately hot oven, covered with a piece of greased, greaseproof paper - gas 5 or 180oC for 15 mins. Beat the yoghurt lightly with the beaten egg and stir in the parsley. Spoon evenly over the lasagne and sprinkle on the cheese. Bake for a further 20 mins.
Chef's Tips
A lovely combination - tuna and pasta! All you need with this is some salad and fresh bread.
Comments (0)