Tuna macaroni is the quintessential student meal. However, this dish can be refined and prepared with a lot of flavor. ALBO’s winter recipe is easy to prepare and intense in flavor.
Ingredients for 4 people:
2 cans of ALBO tuna in olive oil
50 g butter
50 g wheat flour
600 ml whole milk
1 pack macaroni
1 kg ripe tomatoes
100 ml extra virgin olive oil
3 teaspoons of sugar
1. Blanch tomatoes
To remove the skin from the tomatoes, score a small cross on the back of the tomato with a knife. Boil water in a saucepan and immerse the tomatoes for a few seconds. Remove with a slotted spoon and place in a bowl of very cold water. Carefully remove the skin and cut the tomatoes into small cubes.
2. Fry tomatoes
Pour a generous amount of olive oil into a saucepan and heat. Add the chopped tomatoes and the 3 teaspoons of sugar. Let them fry over low heat and stir. Add a little salt and the tuna, set mixture aside. We recommend draining the tuna.
3. Prepare bechamel sauce
Place butter in a saucepan. Once melted, add flour. Stir with a wooden spoon until a dough forms. Meanwhile, heat the milk until just before boiling, and add gradually, stirring constantly until a smooth sauce is formed.
4. Cook macaroni
In a saucepan boil water with salt, add the macaroni and cook during the recommended time. Drain and set aside.
Grease a baking dish with a little butter. Place macaroni and tomato-tuna mixture in the dish, cover completely with the béchamel sauce. Bake in oven at high temperature until the béchamel is golden brown.