Tuna Mornay

Place pasta and frozen veges in a large pot of salted boiling water, cook pasta till al dente. While pasta is cooking melt butter in another pot add flour to melted butter and mix together to form a roux, Allow to cook slightly without burning, remove from heat, stir in milk with a whisk ensuring there are no lumps. Whisk in tuna including juice, If sauce consistency is too thick add small amounts of milk until desired consistency is achieved. Add 1 cup of grated cheese to sauce along with salt and parsley stir well. Drain pasta and veges place in a casserole dish pour tuna sauce over the top. Sprinkle remaining cheese on top, grill or place in oven till cheese is melted. Serve