Throughout Lent – HIM and I both tried to stick to *Fish Fridays* (or meat-free Fridays)…and obviously Good Friday was no exception!
This means either abstaining from meat in totality (I.e. vegetarian meals) or eating a bit of fish.
In fact – I have memories of my childhood – of *Fish Fridays* happening every week, not just during Lent… and Mommabear stopping at “Mr Fish” (a Fish&Chip shop run by a Portuguese Family in Pinelands) to get a fish cake (for me), a piece of fish (for herself) and a packet of super-slap potato chips (frites). (For those who are not aware of the “slap chips” terminology – it means that the potatoes have been peeled, sliced, fried in oil and then are covered in salt (& vinegar if you like) and wrapped up in unprinted newsprint paper… and remain a “slap”/limp characteristic – probably because they continue to sweat in the newsprint paper on the way home… no hard crusted French frites here!)… BUT they are so good! (Especially as a hangover cure!)
Anyhoo – I digress….
Keeping our Friday low-key – I whipped up a tuna pasta bake but added in a whole lot of cheese – 3 types to be exact (Parmesan, Gruyère & Cheddar… all really strong flavours)
This recipe is simple but heartily filling! Perfect for a rainy day or just for a bit of comfort…
3 Cheese Tuna Pasta Bake
2 tins of tuna, drained (we used the tuna chunks in springwater)
240g of cheese (80g parmesan, 80g grated cheddar & 80g grated Gruyère)
400g dry pasta (we used the large macaroni type)
2 Tablespoons of plain flour
- Bring salted water to the boil – in order to cook the pasta (according to the packet instructions)
- Melt butter in saucepan large enough to make the Béchamel sauce
- Once butter has melted, stir in the flour to make roux and add a dash of milk to give it some liquid consistency.
- Using a whisk add half of the milk to the roux and whisk until smooth
- Leave over a low heat, whisking occasionally & adding dashes of milk when the mixture starts to thicken
- Repeat whisking & adding milk until Béchamel sauce has the consistency of a custard & remove from heat
- Once the pasta is cooked – remove from heat & drain (the cooking of the pasta & béchamel sauce should take the same amount of time – 10-20minutes)
- Add the tuna to the Béchamel sauce
- Layer the Pasta & tuna sauce in an oven proof dish
- Top with cheese
- Bake for 20-25minutes at 180C