Ligo Recipe: "Creamy Tuna Baked Macaroni made with Ligo Tuna Flakes in Sunflower Oil"
Photo from: The Last Food Blog
Ingredients
3 cans of drained Ligo Tuna in Sunflower Oil 155g (set aside the oil)
1 tablespoon of drained Sunflower oil from can (for saueteing)
500 grams of cooked Elbow macaroni (save the pasta water)
2 cups of Pasta water
1 tablespoon of minced White Onion
1 tablespoon of minced Garlic
1 teaspoon of thawed (if frozen) or drained (if canned) Green peas
1 teaspoon of cubed Celery
1/2 cup of cubed and stored in water Large potato
2 packs of All-purpose cream
Salt and pepper
1 tablespoon of Cheddar (set aside some for topping)
1/2 cup of Panko breadcrumbs
Directions:
1.
In a sauce pot, heat up the oil. Sauté minced white onion, minced garlic, green peas, and chopped celery.
2.
Add drained Ligo tuna chunks.
3.
Add saved pasta water, cubed potatoes, and all-purpose cream. Stir gently until incorporated, then let simmer.
4.
Add grated mozarella, grated cheddar, and cooked elbow macaroni. Stir gently until incorporated, then let it simmer.
5.
Season with salt and pepper to taste.
6.
Preheat oven (or toaster) to 150ºC.
7.
Transfer creamy tuna macaroni mixture into ramekins.
8.
Top with grated mozarella and cheddar and panko breadcrumbs.
9.
Bake until breadcrumbs are slightly toasted.
