Tuna Mornay With Orange And Leek

1. 1

   Preheat oven to 180 degrees Celsius.

2. 2

   Place the bread, orange rind, half the parsley and half the parmesan in a food processor and process until finely chopped.

3. 3

   Cook the pasta and drain.

4. 4

   Meanwhile, cook the white sauce by heating the oil in a saucepan. Add the flour and cook, stirring for about a minute. Gradually add the milk, whisking until combined. Cook over medium heat, stirring constantly, until the sauce boils and thickens. Remove from the heat. Stir in yoghurt and cheddar.

5. 5

   Place cornflour in a jug with stock, wine and orange juice. Stir to combine.

6. 6

   Heat the olive oil in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Add the cornflour mixture. Cook, stirring, for 3 minutes until the sauce thickens.

7. 7

   Add the pasta, white sauce, tuna and remaining parsley. Season with salt and pepper.

8. 8

   Transfer to a 1.5L ovenproof dish. Top with the breadcrumb mixture and remaining parmesan cheese.

9. 9

   Bake for 30 minutes or until golden.

* Per serving · 4 servings · Values may vary.