Saturday, October 20, 2012

Tuna Mornay

Recipe By: Pippa
Serving Size: 4

A family favourite (if your family eats tuna!) and straight from the pantry.

425 gram Tuna, tinned
60 g unsalted butter
4 tablespoons plain (all-purpose) flour
cayenne pepper & black pepper to taste
1/2 teaspoon mustard powder
1 stock cube or 1 teaspoon of stock powder
4 spring onions, chopped finely
1 cup corn kernels, (frozen or tinned are fine and easier)
2 cups milk
grated cheese

1. Preheat the oven to 200℃.

Melt the butter in a medium saucepan over a low heat. Take the pan off the heat while you stir in the flour, peppers and mustard powder. Put the pan back on the heat and cook the flour and butter mixture for 1 minute, taking care not to burn it.

2. Take the pan off the heat again while you gradually add the milk. Add the stock powder (or crumble in the cube). Stir over low heat while the mixture (a b├ęchamel) thickens. Once it has take it off the heat and stir in the tuna, spring onions and corn.

3. Pour the mixture into a casserole dish and cover the top with breadcrumbs and grated cheese. Pop into the oven (uncovered) for 20-30 minutes until the onions are soft and the topping is crunchy. Serve with creamy mashed potato and steamed greens.

Other vegetables can be added to this. The sauce also makes a great base for other mornays, the chicken and asparagus variation is yummy!


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