Healthy tuna mornay...

Healthy tuna mornay

Here is a healthy tuna mornay recipe ¹:

Ingredients:

For the pasta:

- 400 g dried pasta (such as penne)

- 1 vegetable stock cube

- 1/2 tsp salt

- 80 ml of the pasta water (reserve)

For the pasta bake:

- 500 g passata or passata rustica

- 2 tbsp Philadelphia Extra Light (1.5 Syns)

- 400 g tin chopped tomatoes or cherry tomatoes

- 320 g tuna chunks in spring water or brine (drained)

- 200 g tinned corn (drained)

- 2 tsp sweetener (optional)

- 1 tsp salt

- 1/2 tsp chilli flakes

- 100 g grated cheddar cheese (reduced fat if preferred)

- 100 g mozzarella cheese (reduced fat if preferred)

- 4 tbsp handful fresh basil (chopped plus extra to garnish)

Instructions:

1. Preheat the oven to 180C.

2. Bring a large pot of water to the boil. Add the stock cube and ½ tsp salt and stir to dissolve.

3. Add the pasta and set a timer to cook it for 2 minutes less than the time on the pack.

4. Drain the pasta into a large bowl, reserving 80ml of the pasta water.

5. Mix the cream cheese with half of the passata until smooth.

6. Add the cream cheese mix, remaining passata and tinned tomatoes to the pasta bowl.

7. Give everything a good stir.

8. Add the corn, a large handful of the grated cheese, drained tuna, chopped basil, salt, sweetener and chilli flakes and stir to combine.

9. Transfer to an ovenproof dish (approximately 20x30cm) and drizzle with the reserved pasta water.

10. Sprinkle with the remaining cheese.

11. Bake for 20-30 minutes, or until the cheese has melted.

12. Garnish with more chopped basil and serve.