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Tuna gratin - NOMATCH2

Green salad


Total: 55 min


20 min


35 min

3.666667 0 5 6



4 servings
  • 240 g whole-wheat farfalle
  • 400 g tuna canned in brine
  • 1 Batavia lettuce
  • 25 g Butter
  • 80 mL (⅓ cup) semi-whole-wheat flour
  • 400 mL (1 ⅔ cup) Milk, 2%
  • 125 mL (½ cup) grated cheddar cheese
  • 15 mL (3 teaspoon) Sherry vinegar
  • 45 mL (3 tablespoon) Olive oil
  • 4 pinch Salt
  • 4 pinch Pepper


  • Preheat the oven to 400 °F.
  • Cook the pasta according to the instructions on the package.
  • In the meantime, melt the butter; add the flour and mix to obtain a smooth paste.
  • Add the milk and stir for 5 minutes until the mixture thickens.
  • Add salt, pepper and 80 ml of grated cheddar.
  • Incorporate the pasta and mix.
  • Spread the shredded tuna on the bottom of an ovenproof dish.
  • Spread over the pasta and sprinkle with the remaining grated cheddar.
  • Bake in the oven for 25 minutes.
  • In the meantime, wash the lettuce and season with olive oil, cherry vinegar, salt and pepper.
  • Serve the tuna gratin along with green salad.

Recipe tips

  • Yogurt can help you reach your daily calcium intake.