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The Art of Flavour Sunday e-magazine


Tuna with Herbed Fusili Pasta and easy Bechamel Sauce

Important message: To everyone who loves to cook and loves true natural flavour

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  • 1 x 425g Tin Sirena Tuna

  • 1 x Medium/large brown onion - diced

  • 250g x Fusilli pasta or pasta you may prefer

  • 100g x Gruyer cheese - grated

  • 1 x Cup peas

  • 1 x Cup Panko breadcrumbs

  • For the sauce

  • 40g x Unsalted butter

  • 4 x Tablespoons Plain flour

  • 700ml x Milk

  • 1 x Bayleaf

  • 1/2 x Teaspoon nutmeg

  • 1/4 x Teaspoon white pepper (black pepper would also work)

  • 1 x Teaspoon sumac

  • 1 x Teaspoon dried rosemary

  • 1/2 x Teaspoon salt


For the sauce: Melt the butter, allow to cool a little then add the flour and whisk until fully blended.

Then in a small pan warm the milk almost to boil then over a moderate heat add the bay leaf and slowly add to the roux you have created from the butter and flour. Whisk until the sauce boils and thickens then set aside.

In a separate pan over a medium heat add a little olive oil then fry down the onions until they are soft and caramelised. Next add the spices and white wine to the onions and stir together.

Now, add the tuna to the pan and add two full tablespoons of grated cheese and the lemon juice and stir to melt the cheese into the pasta. About 5 minutes.

Meanwhile, add the fusilli pasta to a pot of boiling salted war and cook to the directions on the pack. When cooked transfer the pasta directly to the tuna sauce with the pasta water clinging to the pasta. Do not strain.

Now carefully blend the tuna and the pasta and place in an oven proof dish then cover with the gruyer cheese and bake in the oven at 180c for 30 minutes until the cheese is nicely browned on top