Sunday: Tuna Casserole

We didn't make it shopping on Saturday and were too lazy to make it to the big train station, so Sunday night was a "make dinner with whatever can be found in the shop at the small station" night. That turned out to be Tuna Casserole.

I started by making a bechamel, to which I added some chopped garlic and Gruyère (so now it's sauce Mornay with garlic, which probably has its own name). Andrea broke up the drained tuna and mixed it into the mostly-cooked elbow macaroni. After combining the noodles and sauce, I transferred them to an oiled gratin dish, I topped the noodles with quartered cherry tomatoes (pressed down into the noodles), and then covered that with a mixture of grated Gruyère and breadcrumbs. It baked at 200C until nicely browned.

As a side I made a grated carrot salad (with good olive oil and lemon juice).