Summary

Ingredients

• 115 g butter, cut into pieces
• 225 g uncooked pasta
• 55 g onion (s), finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, finely chopped
• 225 g mushrooms, sliced
• 30 grams flour
• 475 ml milk
• Salt and pepper, black
• 2 cans tuna in its own juice
• 150 g peas (frozen), thawed
• 20 g breadcrumbs
• 30 g butter
• 140 g cheddar cheese, mild or spicy, rated

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Instructions

1. Preheat the oven to 190 ° C (top / bottom heat). Grease a medium baking dish with 1 tablespoon of butter (115 g).
2. Bring water to the boil in a large saucepan, season with salt and cook the pasta al dente for 8-10 minutes, then drain into a sieve.
3. Melt 1 tablespoon of butter (115 g) in a pan over medium heat. Add onions, celery and garlic and sauté over medium heat for 5 minutes. Add the mushrooms, fry for another 5 minutes.
4. Melt 4 tablespoons of butter (of the 115 g) in a saucepan, then sprinkle in the flour and stir well, add the milk and simmer for 5 minutes until the sauce thickens slightly. Season to taste with salt and pepper. Then add the drained tuna, peas, mushroom mixture and pasta, mix. Put everything in the baking dish.
5. Heat the remaining 30 g butter in a pan over medium heat and mix with the breadcrumbs. Pour over the tuna mixture and sprinkle with the cheese. Baked in the oven for 25 minutes.