Tuna and Asparagus Mornay

  • 10 portions

Instructions

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

Recipe Details

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