Cheesy Miso Tuna Mornay

Preheat grill to high.

For the cauliflower puree, place a medium-sized frying pan over medium heat. Add the butter and miso paste and stir. Once the butter and miso have almost melted, add the cauliflower and give it a stir so it’s well coated. Pour in the vegetable stock and add the garlic too. Leave to bubble away for around 20 minutes or until the cauliflower has cooked and the liquid has reduced by one third.

Meanwhile, bring a large pot of salted water to the boil and cook pasta according to packet instructions. Strain and leave to cool.

Once the cauliflower mixture is ready, remove the garlic. Transfer the mixture into a blender and blitz until smooth (or pour into a large heatproof bowl and blitz with a stick blender). If you want it even smoother, you could even pass it through a sieve. Place puree into a separate bowl and set aside.

For the cheese topping, combine the ingredients in a small bowl.

To make mornay sauce, we’ll need to start with a roux. In a shallow ovenproof pan on medium heat, melt the butter. Now add in the flour, mixing well with a wooden spoon or whisk until you’ve got a thick paste. Slowly add in the milk while continuing to whisk. It will thicken quickly so keep at it! You want things lovely and smooth and lump-free.

Add in the cauliflower puree and turn off the heat. Next, add the corn, chives, tuna and cooked pasta and mix well. Add in the mozzarella and gruyere cheese then mix thoroughly again. Sprinkle over the cheese topping.

Bake under the hot grill for about 10 minutes until golden brown. Sprinkle over the lemon zest and serve.