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:
- 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
- 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.
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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.
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.
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!!!