Stuffing Topped Tuna Bake
This creamy, cheesy tuna bake includes peas and corn and a topping of seasoned stuffing crumbs. Lovely served with a crisp side salad, pasta or rice ?
Serving: 4
Ingredients
- 40g salted butter
- 1 onion, diced
- 2T plain flour
- 2 cups milk
- 425g tuna in brine, drained
- 220g can peas, drained
- 300g can corn kernels, drained
- 1Tbsp wholegrain seeded mustard
- 1 cup grated tasty/cheddar cheese
- 1 cup seasoned stuffing mix
Instructions
- Add onion and butter to a searing slow cooker (or fry pan) and cook on sear for 5-10mins to soften onion.
- Turn back to low slow cooker setting (or low heat on stove)
- Add flour and stir to combine
- Gradually add in milk, adding only ¼ cup at a time and stirring/combining each addition before adding the next
- (Once all milk is added if you have been using a fry pan return it to slow cooker on low now)
- Add tuna, peas, corn and mustard and stir through
- Scatter cheese over the top then scatter stuffing mix over that
- Cook with tea towel trick in place for 1.5hrs on low
- Serve immediately
- Note: Check occasionally during cooking if your slow cooker cooks hot that it isn’t drying out. Serve earlier if yours requires it.
- Cooked in 5L slow cooker
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