Instructions

1. Preheat oven to 180°C.
2. Cook the pasta for 2 minutes less than the pack instructions for ‘al dente’. Drain and set aside.
3. In a large sauté or chef pan, on a medium heat, add the olive oil and onion, cook stirring occasionally for 6-7 minutes or until soft and just turning colour.
4. Add the chopped garlic, sage and parsley cook for a further 30 seconds. Then add the butter and melt.
5. Stir through the flour and mix well, pour in the milk and stock, stirring rapidly, until it starts to bubble and well combined. It should be quite thick and smooth. Stir through half the cheese.
6. Check the seasoning, adding salt and pepper to taste, if required.
7. Stir the cauliflower, cooked pasta and tuna into the cheese, herb and onion sauce. Transfer to an oven proof pie dish. Top with the remaining cheese and bake for 25 minutes or until golden brown.
8. Serve hot, scattered with sage leaves with a salad or steamed greens.

• Servings : 4
• Ready in : 60 Minutes
• Course : Dinner
• Recipe Type : Bakes
• Ingredient : Tuna