Crack'in Good Tuna Mornay

I found this recipe in the 1991 edition of the Australian Women's Weekly. It has been a family favourite ever since. A very good recipe to fall back on to if you forget to defrost some meat for dinner.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 60  g butter
• 1⁄3 cup plain flour
• 2 1⁄2 cups milk
• 1  small  chicken stock cube
• 1⁄3 cup  tasty cheese
• 1 (425 g) can  chunky style tuna (drained and flaked)
• 1⁄4 teaspoon cracked black pepper
• 1  cup  frozen peas
• 4  green shallots, chopped
• 2  hard-boiled eggs, thickly sliced

• TOPPING

• 1 1⁄2 cups  stale  breadcrumbs
• 30  g butter, melted
• 1⁄3 cup  grated  tasty cheese
• 1  tablespoon  chopped fresh parsley

Directions

1. Gently melt butter in pan.
2. Stir in flour over heat until dry and grainy.
3. Remove from heat and gradually stir in milk and crumbled stock cube- stir over heat until sauce boils and thickens.
4. Stir in cheese, tuna, pepper, peas and shallot.
5. Gently fold in eggs.
6. Pour into a oven proof dish (6 cup capacity) Combine topping ingredients in a separate bowl.
7. Sprinkle mornay with topping.
8. Bake in a moderate oven about 25 minutes or until topping is browned and mornay is heated through.