Tuna Veggie Bake

Ingredients:

• 3-4 medium potatoes
• 1 courgette
• 2 carrots
• 1 ½ cups mushrooms
• 1 x 200g can tuna chunks in Brine
• 2 tablespoons butter
• ½ medium onion – finely chopped
• 3 heaped tablespoons plain flour
• 1 cup milk
• 75g grated cheese
• salt, pepper, mixed herbs

1. Grease an ovenproof dish – about 25 cm wide and 10cm or more deep.
2. Scrub or peel the potatoes and slice. Boil for about 10 minutes in salted water. Drain and cool.
3. Peel and slice the carrots and courgettes. Blanch the carrots for about 2 minutes in salted water. Drain and cool.
4. Wash the mushrooms and slice thickly.
5. Preheat the oven to 200C
6. Place a layer of potato in the dish. Sprinkle with freshly ground black pepperand a pinch of salt. Add a layer of courgettes and another small sprinkling of salt. Add a layer of sliced carrots. Add a pinch of spice and a touch of mixed herbs. Add a layer of mushrooms, a pinch of salt, and the remaining potatoes.
7. Heat the butter in a saucepan. Fry the chopped onions for 1-2 minutes and add the flour, mixing it in well. Gradually add the milk, and blend in with a wire whisk.
8. Shred the tuna and add to the sauce. Add a pinch of salt, black pepper and a teaspoon of mixed herbs. You don’t want the sauce to be too thin as the mushrooms will lose a lot of water when the dish is being baked. Once thickened, remove from heat and add the grated cheese, reserving a little for the topping.
9. Pour the sauce over veggies, and use a spoon to force it into the gaps where possible. Sprinkle over with the remaining cheese and bake for 30 minutes.
10. Remove and allow to stand for 10 minutes before serving.

Variation – for a creamier dish, use less milk and substitute with fresh cream.

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