50 g butter
1 leek thinly sliced
1 celery stalk thinly sliced
2 tablespoons plain flour
2 cups milk
finely grated zest and juice of 1 small lemon
½ cup grated tasty cheese
4 cups large pasta spirals, cooked (reserve ¼ cup cooking liquid)
425 g can Sirena tuna in springwater, drained, flaked
2 cups plain potato chips
- Preheat oven to 200°C (180°C fan forced). Heat butter in a 2L flameproof casserole dish over medium heat. Add leek and celery and cook for 5 min. Sprinkle over flour and stir for 1 min. Gradually stir in milk until combined. Bring to a boil, stirring constantly, until the sauce thickens. Remove from heat and stir through lemon zest, juice and cheese.
- Add the pasta, tuna and reserved cooking liquid. Stir well to combine and season to taste. Sprinkle top with chips, crushing some with your hands. Bake for 12-15 min or until chips are lightly browned. Garnish with chopped fresh dill if desired. Serve with lemon wedges and a garden salad.