Tuna and Asparagus Mornay

Cook and slice potatoes lay across bottom of 26cm x 32cm baking pan.
Drain tuna and asparagus, reserve liquid.
Mix MAGGI Classic Bechamel Sauce Mix to a paste with part of CARNATION Full Cream Evaporated Milk.
Place remaining milk and reserved liquid from cans in saucepan, add paste, bring to boil stirring, simmer 1 minute.
Stir in tuna and asparagus.
Combine breadcrumbs, parsley and butter, sprinkle over tuna mix.
Bake in 180°C oven 30 minutes, until breadcrumbs are brown.

Qty	Unit	Ingredient	Preparation
1.5	kg	Potato	Peeled
425	gr	Tuna, in brine, drained
340	gr	Asparagus, canned
120	gr	Breadcrumb, fresh
20	gr	Parsley, fresh	Chopped
20	gr	Butter, salted	Melted
1.5	L	NESTLÉ CARNATION Full Cream Evaporated Milk 375mL
100	gr	MAGGI Bechamel Sauce