Recipe 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.
Top Review by 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.
- 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 See How It's Made
- Melt butter in a medium pan and fry the onion until tender.
- Remove pan from heat and stir in the flour, then return to low heat for a few minutes.
- 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.
- Add the cheese's and stir until its melted.
- 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.
- 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.
- Place into 200c oven and heat for 10-15 minutes or until heated through and breadcrumbs are lightly browned.