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Tuna Noodles With Grated Danesborg Havarti

4 portions


  • 625 ml (2 1/2 cups) egg noodles, average or broad
  • 30 ml (2 tbsp.) butter
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 625 ml (2 1/2 cups) béchamel sauce (see recipe below)
  • 1 can, (185 g ou 6 1/2 oz) pale tuna, drained
  • 375 ml (1 1/2 cup) of Danesborg Havarti, grated
  • Salt and pepper to taste
  • Fresh chives and dill to garnish

Béchamel sauce

  • 30 ml (2 tbsp.) flour
  • 60 ml (4 tbsp.) butter
  • 250 ml (1 cup) milk
  • 375 ml (1 1/2 cup) chicken stock
  • 15 ml (1 tbsp.) fresh chives, finely chopped
  • Salt and freshly ground pepper


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Preheat oven to 350 ºF (175 ºC).
  • In a large saucepan, cook noodles in salted boiling water. Drain and set aside.
  • To prepare the béchamel sauce, see below.
  • In another large saucepan, melt butter on medium heat.
  • Cook shallots and garlic. Add salt and pepper.
  • Add the béchamel sauce.
  • Add tuna and noodles.
  • Place preparation in a baking dish.
  • Spread cheese on top of preparation and bake until cheese is melted and golden.
  • Garnish with dill and chives.

Béchamel sauce

  • Melt butter in a saucepan.
  • Incorporate the flour until consistent.
  • Add milk and whisk until thickened.
  • Add chicken stock and chives. Add salt and pepper.



Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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