This is an easy tuna recipe, perfect for a summer afternoon.
150g (or 1 medium) brown onion
1/4 cup Plain flour
2 cups Milk (warmed)
150g Baby spinach leaves
425g Can of tuna in spring water
2tbsp Lemon juice
400g Potatoes (coarsely chopped)
300g Celeriac (coarsely chopped)
1/4 cup Grated parmesan cheese
Potato and Celeriac Mash: Boil, steam or microwave potato and celeriac separately until tender then drain. Combine the potato and celeriac in a large bowl, mash with milk and butter until smooth. Stin in cheese and cover to keep warm.
Melt butter into a medium size saucepan, cook the onion and stir for about five minutes or until softened. Add flour and stir the mixture until it thickens and bubbles. Gradually add the milk, stir until the mixture boils and thickens. Remove from heat and stir in the spinach, tuna and lemon juice.
Spoon the tuna mixture into a shallow heatproof dish (which can hold 1.5 litres). Top with potato and celeriac mash. Grill until lightly golden.