Classic Tuna Mornay
I wanted to make this recipe for old time sake. My mum used to make it often and for some reason I craved it last night for dinner. I found this in the Woman's Weekly, and served it with a side salad. I had never made it for the family before, but I think it may be on our menu a little more often now. I actaully used leftovers the next day for a picnic, I liked it cold and might add a few vegies next time for a tuna slice for a picnic. The pasta I used was Penne the original recipe suggests Tortiglioni. Tuna should be in brine or spring-water.
- Ready In:
- 250 g short pasta
- 40 g butter
- 3 tablespoons plain flour
- 1 1⁄2 cups milk
- 1 cup cream
- 2 eggs, lightly beaten (optional)
- 1 pinch white pepper
- 1 small onion, finely chopped
- 1 cup grated gruyere or 1 cup tasty cheese
- 425 g tuna, drained
- 2 tablespoons chopped parsley
- 1⁄2 teaspoon grated nutmeg
- 1⁄2 lemon, juice of
- 1 cup breadcrumbs
- 30 g butter, melted
- 1⁄3 cup grated parmesan cheese
- Bring a large pot of salted water to the boil. Add pasta and cook according to packet instructions. Drain and set aside for later.
- Preheat oven to 180°C or 160°C fan-forced. Lightly grease a 1.5 litre capacity dish.
- Melt butter in a medium sized heavy based saucepan. Sprinkle over flour, whisk and cook for about 1 minute or until the flour has lost its raw smell and smells a bit nutty. Gradually whisk in milk and cream. Bring to a boil, stirring until slightly thickened.
- Remove mixture from heat, add onion and quickly beat in the eggs, if using. Season with salt and white pepper and stir though the gruyere or tasty cheese, drained tuna, pasta, parsley, nutmeg and lemon juice.
- Pour into prepared dish. Sprinkle with breadcrumbs and pour over melted butter. Sprinkle with the parmesan. Bake for 20 - 30 minutes or until golden.
- Allow to stand for 5 minutes before serving.
- Note ~ I made ny own breadcrumbs by processing 3 slices day old bread, and then poured the melted butter in the processor for final processing to mix inches.
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O'kay when I went to make this I decided to use salmon and for dietary reasons use no onion and to use the tasty cheese option and also use tasty cheese for the parmesan as my lot hate parmesan calling it stinky or spewy cheese and had to omit the parsley as our parsley bushes were decimated in our recent heart wave but hopefully with the recent rains will be on the way the recovery but I had a huge problem with making the white/cheese sauce it was so lumpy even after beating it well with a whisk and did not thicken as much as I would like but went ahead and added the cheese and then found a big lump of flour on the side of the pot and knew it would not thicken so made a thick roux and added some of the cheese sauce to it and then added it back into the other pot and got a thicker sauce but not has thick as expected. Drained the cooked pasta and returned to its pot and then added the salmon mornay mix and put in prepared dish but it nearly overflowed so transferred to a bigger dish and put bread crumbs over but didn't have enough in the cup to processed another 2 slices bread (wholemeal/wholegrain) [initially processed 4 slices] and followed through with butter and cheese and baked at 175C fan force for 40 minutes but, my dish was ready an hour prior to that for going in the oven and the top was lovely and crispy and I thoroughly enjoyed the end result but others would have preferred without the bread crumbs and just had a heap of cheese on top which is how I usually make it. I also had 2 serves left over and served with a garden salad and coleslaw. Thank you Tisme for a recipe which I think is better than the one I normally make myself but others thought otherwise (maybe they were being kind but knowing them so I doubt), made for Make My Recipe tag game.