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Cook: 20 min.


  • White sauce:
  • 100 g butter
  • 90 ml flour
  • 75 ml milk
  • salt and freshly ground black pepper
  •  5 ml mustard powder
  • Macaroni and tuna:
  • 250 g macaroni
  • 30 ml olive oil
  • 8 spring onions, roughly chopped
  • 2 tuna in oil
  • 100 g mozzarella cheese, grated ( I used cheddar)

Preheat the oven to 180 °C.

White sauce:
Heat the butter in a saucepan and stir in the flour to form a paste. Stir for 1 minute, add the milk and beat with a hand mixer to create a thick, smooth sauce. Season with salt, pepper and the mustard powder. Reduce the heat and simmer for about 3 minutes or until done. Cover the sauce with clingfilm.

Macaroni and tuna:  
Cook the macaroni according to the packet instructions until just done and drain.
Heat the oil and fry the spring onions until soft. Add the tuna along with its oil.
Transfer the macaroni to an ovenproof dish and spoon the tuna mixture on top.
Stir the white sauce well and pour over the tuna.
Gently mix the white sauce and tuna.
Sprinkle with the cheese and bake for 20 minutes or until done.

Photo: Melissa Ann Vermeulen


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