Aguada!

This steep road leading to Aguada’s town square is visible from Ave Nativo alers (aka the Desvio Sur), which we often take when heading north.  Yesterday, we finally drove down it, heading back home after pleasant dinner at Piacera Cucina Italia on Calle Colon.  As the photo suggests, it is quite the roller-coaster ride.  I find the juxtaposition of the new-ish (if slightly haphazard) raised bridge and modern looking office building against the older houses and ornate church very pleasing. 

This tuna bake is one of my “fall back” recipes for when we are in the need for quick, low hassle comfort food (which is quite often these days).  I usually serve it with a side of sauteed vegetables or peas (and ketchup of course).

Quick and hearty Tuna Bake:

4 oz pasta, cooked in salted water

White Sauce:
2 oz cheese (grated)
2 TBS low fat Marg
2 TBS flour
1/2 tsp salt
pepper
nutmeg
1 cup liquid (milk, stock, combo)

Can of Tuna, drained
Spinach, defrosted (optional)

Melt butter in large, heavy-bottomed saucepan.  Add in flour, salt , a bit of pepper or cayenne to taste, and a pinch of nutmeg (freshly grated is best).   Whisk briskly, cooking over medium-high heat, until mixture begins to darken, two to five minutes.

Add in milk or broth  Whisk over medium heat until smooth, thick and bubbly, about five minutes.

Turn off heat and add in cheese, stirring until melted. Taste, adjust seasoning, mix into cooked pasta.  Add tuna and spinach if using.  

Bake at 400 for 20 minutes or until bubbly