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How to make it

  • Cook pasta; drain and set aside.
  • Tuna Sauce:
  • Melt butter, add garlic and flour. Remove from heat. Stir in well drained tuna, crushed tomatoes and liquid, and remaining ingredients. Return to heat, stir until mixture boils and thickens. Reduce heat and simmer 2-3 minutes.
  • Zucchini Sauce:
  • Grate zucchini. Melt butter and add zucchini; sauté 2-3 minutes until soft. Blend in flour, salt and mustard. Gradually add milk, stirring until mixture boils and thickens. Reduce heat and simmer for a further 2-3 minutes.
  • Place half the tuna mixture in a deep casserole, arrange layer of 1/3 noodles, half the zucchini sauce, 1/3 noodles, remaining tuna sauce, noodles and zucchini sauce. Sprinkle parmesan cheese on top and bake in hot oven for 10 minutes or until top is golden brown.
  • To Freeze: Place in foil lined casserole, cool completely. Freeze, remove from casserole, wrap completely in foil. Return to freezer.
  • To Serve: Remove foil. Return to casserole; thaw in fridge 6-8 hours. Bake in a moderate oven 30 minutes.

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