Ingredients
- 60g butter
- 1 onion diced
- 1 carrot diced
- 2 celery sticks diced
- 1 red capsicum diced
- 1/3 cup plain flour
- 440g canned corn drained
- 425g canned tuna in springwater
- 375ml can evaporated milk
- 1 cup tasty cheese grated
- 2 tbs fresh curly parsley chopped
- 1 tbs wholegrain mustard* to taste
- 1 pinch salt and pepper *to taste
- Method
- Melt butter in large saucepan, add onion, carrot, celery and capsicum and cook gently until softened.Add flour and cook for 1 minute. Remove from heat and gradually stir in evaporated milk.
- Return to heat and stir until thickened. Add tuna and springwater, corn, cheese, parsley and mustard. Season with salt and pepper.
- Cook until heated through and cheese has melted.
