TUNA MORNAY

Contributed by Jennifer McCormack 

Pretty uninspiring but tasty enough to have outlasted 32 years of dinners!

Equal amounts of butter and flour (about 2 tablespoons). 
Melt butter, add flour and stir for a bit, 
then add water from the tin of tuna (I always buy mine in spring water), 
and milk (non-dairy milk works fine – as does gluten-free flour in this recipe).
Stir until you’ve got a lovely thick sauce. 
Add rest of tuna, some steamed veges and serve with pasta or rice. 

I like to bake mine with pasta, and some cheese and bread crumbs on top.

CHILLI TUNA PASTA (2)

Contributed by Penelope Vine

Tuna Pasta is my staple...at least once a week. The quickest and easiest dish. + I love pasta

1 can 375g tuna
garlic to taste
1 onion diced
1 small zucchini diced
capsicum diced ( you decide the amount)
tin organic tomatoes
Pasta sauce if you like
vege stock
chilli
paprika
mixed herbs
sour cream 

Dice the onion and sauté with garlic chilli and paprika. 
Add the zucchini, capsicum, tomatoes,tuna and vege stock and bring to a simmer. 
Add pasta sauce and continue to simmer until it all seems well developed.
Add the sour cream and let simmer for a little longer until all the flavours are well blended then serve with hot organic spaghetti and yummy garlic bread.

Really you can use whatever veges you have in the fridge and you can just chuck it all in together, it all turns out the same at the end of the day. 
The main things are the chilli, vege stock (powder) and the sour cream. They really bring it all together.

CHILLI TUNA PASTA (1)

Contributed by Maria Shevlin 

My fall back meal is also a tuna dish. Originally I made it up in my ill-spent youth when we ran out of most of our food on a yacht full of adults. 
Chilli was a big part of the recipe then and now I just put a small amount in and add it fresh at the end for some zing.

I small onion - chopped
1 large zucchini chopped
1/2 red capsicum chopped
handful of mushrooms
chilli and garlic to taste
one glass jar of tomato pasta sauce (aldi sauce is good)
I maisel stock cube
1 tin tuna in oil
1/2 piece of fetta cheese (optional)

pasta- any form
Heat up oil from tuna add onions, chilli, zucchini, capsicum and half the garlic. 
Cook until all are almost tender. 
Add mushrooms and cook a few minutes, add tuna, tomato sauce, rest of garlic, stock cubes and a little bit of water (1/4 cup). 
Simmer as pasta finishes cooking. Before serving add fetta pieces, stir through and serve over pasta.
Enjoy