Tuna Mornay

Submitted by Tisme

"I felt like some real comfort food, and I had not done any shopping, With only Tuna and a few other things in the cupboard, I came up with a this recipe."

 

• Ready In: 35mins
• Ingredients: 17
• Serves: 4-6

ingredients

• 1 large onion, chopped fine
• 2 1⁄2 tablespoons butter or 2 1/2 tablespoons margarine
• 3 tablespoons plain flour
• 350 ml milk
• 150 g cheddar cheese, grated
• 50 g tasty cheese, grated
• 2 (425 g) cans tuna in water
• 1 1⁄2 cups corn kernels
• 1 cup peas
• 1⁄2 cup celery, thinly sliced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 1⁄2 teaspoon curry powder
• salt and pepper
• 2 cups breadcrumbs
• 1 tablespoon butter, melted
• spring onion, to serve

directions

1. Melt butter in a medium pan and fry the onion until tender.
2. Remove pan from heat and stir in the flour, then return to low heat for a few minutes.
3. Remove pan from heat once again and gradually stir in the milk, return the pan to the heat and stir until it becomes a white sauce and thickens.
4. Add the cheese's and stir until its melted.
5. Place tuna in a casserole dish and mix in corn, peas, celery, parsley, lemon juice and curry powder. Stir ingredients until combined and then season to taste.
6. Mix breadcrumbs with melted butter (I make fresh breadcrums in the processor and add the butter to make it easier). and top the mornay with breadcrumbs.
7. Place into 200c oven and heat for 10-15 minutes or until heated through and breadcrumbs are lightly browned.
8. Serve.

Reviews

[Annabelle 3]

The perfect Tuna Mornay. This recipe was really easy to follow and had a good amount of flavor. I also added a sprinkle of cayenne pepper and mushrooms that I needed to use up. I remember my Mum used to add chopped boiled egg to hers which was a yummy addition. I made my own bread crumbs as recommended which seemed to make all the difference. I have saved this to my favorites to make again and again. Thank you for sharing Tisme.

 

[I'mPat]

Easy to make, tastes great and economical to boot. I scaled back to a 2-3 serve and with a little steamed rice (left over from last night) there was more than enough for 3 of us. The only different thing I did (and more out of habit) for making the white sauce compenent I heated the milk and added in one go but ended up more with a sauce spread (instantanously thick), thinned down with some more milk but maybe just a bit too much but it still all went together well. I only used a small onion and finely sliced (I can't finely dice onions without ending in tears and didn't need that today). Thank you Tisme for a great easy meal I know I can make when the DH is on night shift that I know (sorry) but he would not enjoy but we do. Made for Edition & - Make My Recipe.

 

[The Flying Chef]

This is so outstanding!! For such a quick, easy and great budget friendly, mid week meal. We all loved this I made as is even though I was just cooking for 3 so I would have left overs for my hungry teenage son tomorrow when he gets in from footy practice. I did add 2 garlic cloves and I also cooked the celery in with the onion and garlic, instead of adding in step 5. I made with a selection of mountain cheeses as our cheddar and tasty cheese here have no flavour and taste of nothing. I also added about 11/2 tablespoons of dill as I had some I wanted to use up. I also used panko flakes instead of regular breadcrumbs, personal preference love how these crisp up. So really it was basically made as stated and it was gorgeous. I can not believe for such an easy recipe how many wow's, and this is so good that I got from both my men, they both had seconds and at one point I thought I was not going to have left overs as they just kept digging in. A real winner Tisme and one we will enjoy often. I usually make tuna casserole/mornay topped with potato your way makes it so much lighter and you don't feel as guilty having seconds as you don't end up stuffed like potato topped.THANKS!!!