Instructions:
- 75g butter, chopped
- 1 leek, trimmed, thinly sliced
- 75g (1/2 cup) plain flour
- 1L (4 cups) milk
- 1 tbsp Dijon mustard
- 2 x 425g cans tuna in springwater, drained, flaked
- 150g (1 cup) frozen peas and corn
- 60g baby spinach
- 3 green shallots, thinly sliced
- 155g (1 1/2 cups) pre-grated pizza cheese blend
- 3 large washed potatoes, unpeeled, thinly sliced
Instructions:
- Preheat oven to 220C/200C fan forced. Lightly grease a 5cm-deep, 32 x 22cm baking dish.
- Heat butter in a saucepan over medium heat for 2 minutes or until melted and foaming. Add leek and cook, stirring, for 3 minutes or until softened. Add flour and cook, stirring, with a wooden spoon for 1 minute or until mixture bubbles.
- Slowly add milk, 1/2 cup at a time, stirring constantly to prevent lumps forming. Once all the milk is added, cook mixture, stirring, for 3 minutes or until sauce boils and thickens. Stir in mustard until well combined. Add tuna, peas and corn, and spinach. Cook, stirring, for 2 minutes or until warmed through and spinach wilts. Stir in the shallot and 1 cup of the cheese. Cook, stirring, for 1 minute or until cheese melts. Transfer tuna mixture to prepared dish.
- Arrange potato slices, slightly overlapping, over tuna mixture. Sprinkle with remaining cheese. Bake for 45 minutes or until potatoes are golden and tender. Set aside for 10 minutes to stand before serving.
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