A layer of tuna fish with garlic, mushroom and red (bell) pepper is sandwiched between two layers of macaroni with a crunchy topping.
125 - 150 g (4 1/2 oz) 1 1/4 cup dried macaroni
2 tbsp oil
1 garlic clove, crushed
60 g (2 oz) 3/4 cup button mushrooms, sliced
1/2 red (bell) pepper, thinly sliced
200 g (7 oz) can of tuna fish in brine, drained and flaked
1/2 tsp dried oregano
salt and pepper
2 tbsp oil
1 garlic clove, crushed
60 g (2 oz) 3/4 cup button mushrooms, sliced
1/2 red (bell) pepper, thinly sliced
200 g (7 oz) can of tuna fish in brine, drained and flaked
1/2 tsp dried oregano
salt and pepper
Sauce
25 g (1 oz) 2 tbsp butter or margarine
1 tbsp plain (all-purpose) flour
250 ml (9 fl oz) 1 cup milk
2 tomatoes, sliced
2 tbsp dried breadcrumbs
25 g (1 oz) 1/4 cup mature (sharp) Cheddar or Parmesan cheese, grated
1 tbsp plain (all-purpose) flour
250 ml (9 fl oz) 1 cup milk
2 tomatoes, sliced
2 tbsp dried breadcrumbs
25 g (1 oz) 1/4 cup mature (sharp) Cheddar or Parmesan cheese, grated
method
1. Cook the macaroni in boiling salted water, with 1 tablespoon of the oil added, for 10-12 minutes or until tender. Drain, rinse and drain thoroughly.
2. Heat the remaining oil in a saucepan or frying pan (skillet) and fry the garlic, mushrooms and (bell) pepper until soft. Add the tuna fish, oregano and seasoning, and heat through.
3. Grease an ovenproof dish (about 1 litre (1 3/4 pint) 4 cup capacity), and add half of the cooked macaroni. Cover with the tuna mixture and then add the remaining macaroni.
4. To make the sauce, melt the butter or margarine in a saucepan, stir in the flour and cook for 1 minute. Add the milk gradually and bring to the boil. Simmer for 1 - 2 minutes, stirring continuously, until thickened. Season
to taste. Pour the sauce over the macaroni.
5. Lay the sliced tomatoes over the sauce and sprinkle with the breadcrumbs and cheese.
6. Place in a preheated oven, at 200°C/400°F/Gas Mark 6, for about 25 minutes, or until piping hot and the top is well browned.
Replace the tuna fish with chopped cooked chicken, beef, pork or ham or with 3-4 sliced hard-boiled (hard-cooked) eggs.
2. Heat the remaining oil in a saucepan or frying pan (skillet) and fry the garlic, mushrooms and (bell) pepper until soft. Add the tuna fish, oregano and seasoning, and heat through.
3. Grease an ovenproof dish (about 1 litre (1 3/4 pint) 4 cup capacity), and add half of the cooked macaroni. Cover with the tuna mixture and then add the remaining macaroni.
4. To make the sauce, melt the butter or margarine in a saucepan, stir in the flour and cook for 1 minute. Add the milk gradually and bring to the boil. Simmer for 1 - 2 minutes, stirring continuously, until thickened. Season
to taste. Pour the sauce over the macaroni.
5. Lay the sliced tomatoes over the sauce and sprinkle with the breadcrumbs and cheese.
6. Place in a preheated oven, at 200°C/400°F/Gas Mark 6, for about 25 minutes, or until piping hot and the top is well browned.
Replace the tuna fish with chopped cooked chicken, beef, pork or ham or with 3-4 sliced hard-boiled (hard-cooked) eggs.
serving amount
serves 2
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