Macaroni et Tuna Fish Layer
Ingredients
- 4 1/2 oz dried macaroni
- 2 tbsp oil
- 1 garlic clove crushed
- 2 oz button mushrooms sliced
- 1/2 red bell pepper, thinly sliced
- 7 oz can of tuna fish in brine drained and flaked
- 1/2 tsp dried oregano
- salt and pepper
sauce
- 1 oz butter or margarine
- 1 tbsp plain all-purpose flour
- 9 floz milk
- 2 to matoes sliced
- 2 tbsp dried breadcrumbs
- 1 oz mature sharp Cheddar or Parmesan cheese, grated
Instructions
- 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.
- 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.
- 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.
- 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.
- Lay the sliced tomatoes over the sauce and sprinkle with the breadcrumbs and cheese.
- 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.
Calories: 494 kcal
Carbohydrates: 38 g
Protein: 22 g
Fat: 21g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 48 mg
Sodium: 189 mg
Potassium: 620 mg
Fiber: 2 g
Sugar: 7 g
Vitamin A: 1957 IU
Vitamin C: 9 mg
Calcium: 168 mg
Iron: 2 mg