Tuna Mornay Special

Ingredients

• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon dry mustard
• 1 cup shredded cheddar cheese
• salt and pepper

• 3 (7 ounce) cans tuna in water, drained
• 3 tablespoons chopped fresh parsley
• 3 hard-cooked eggs, peeled and chopped
• 1 cup crushed plain potato chip
• 1 pinch paprika, for garnish
• 8 ounces fettuccine pasta

Directions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Melt the butter in a small skillet over low heat. Stir in the flour until smooth and continue to cook and stir for 1 minute. Remove the pan from the heat and gradually stir in the milk so that no lumps form. Return to the burner and heat, stirring constantly, until thickened, about 3 minutes. Remove from the heat and whisk in the mustard powder and a little more than half of the Cheddar cheese until melted. Season with salt and pepper.

3. 3

   Flake the tuna and stir it into the sauce along with the parsley and chopped egg. Transfer to a 9 inch round cake pan. Mix together the potato chips and remaining Cheddar cheese and sprinkle over the top. Dust very lightly with paprika.

4. 4

   Bake for 20 minutes in the preheated oven, or until the top is golden brown.

5. 5

   Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 minutes, or until tender; drain. Serve tuna Mornay over fettucine.