Spicy Tuna Mornay - cooking recipe

Ingredients

Filling
1 medium red capsicum, chopped
425 g canned tuna (in springwater or olive oil)
1 teaspoon crushed bottled chili pepper
2 teaspoons crushed bottled garlic
2 -3 tablespoons good quality olive oil
1/2 cup frozen peas
1/4 cup celery, finely diced
2 small carrots, grated
1 leek, finely sliced (optional)
White Sauce
4 cups milk
200 g butter
8 -9 tablespoons plain flour
3/4 cup cheese, grated
salt and pepper

Preparation

Filling:
Heat oil in pan and fry garli & chilli and leek if using until translucent. Reduce heat slightly and add tuna and half of juices. Add vegies and cook gently for about 5 minutes.
Remove from heat and set aside.
White Sauce:
Heat butter saucepan until melted. Mix in flour stirring with a wooden spoon to form a \"roux\". Do not brown.
Remove from heat. Gradually stir in milk until smooth.
Return to heat. Cook, stirring constantly until sauce boils and thickens. Reduce heat to low and simmer for about 3 minutes. Add salt and pepper to taste.
Stir in cheese and filling mixture. Allow to simmer, stirring constantly.
Serve with pasta or on toast.