By Jan Cheshire
WE TRY to have at least one fish meal every week, two if possible. This lovely tuna mornay is very special, and I hope you will like it. It is very easy to make and doesn’t stretch the budget!
WE TRY to have at least one fish meal every week, two if possible. This lovely tuna mornay is very special, and I hope you will like it. It is very easy to make and doesn’t stretch the budget!
TUNA MORNAY serves 4
Ingredients
1½ cups milk
1 bay leaf
1 slice of an onion
5 whole peppercorns
60 grams of butter
1 onion finely chopped
1 stick of celery finely chopped
¼ cup of plain flour
425 gram can of tuna, drained (reserve liquid) and flaked
¼ teaspoon of grated nutmeg
½ cup of cream
Handful of parsley, chopped
½ cup of cheddar cheese grated
½ cup of breadcrumbs
½ cup of grated cheddar extra
Paprika and seasoning to taste
Method
Preheat the oven at 180
In a small pan heat milk, bay leaf, onion slice and peppercorns. Bring to the boil. Let stand for 15 minutes to infuse. Strain and reserve milk
Cook chopped onion, and celery in butter, stirring for 5 minutes. Add flour and stir until mixture is bubbly. Add the reserved milk and tuna juice slowly, stir until mixture boils. Simmer for 5 minutes
Add nutmeg, cream, parsley and grated cheese. Stir for 2 minutes remove from heat and add the tuna and seasoning. Stir.
Spoon the mixture into a 3-cup greased ovenproof dish. Sprinkle with breadcrumbs and extra grated cheese and paprika. Bake for 15 minutes remove and grill for 2 minutes to brown the crumbs.
Enjoy!
Ingredients
1½ cups milk
1 bay leaf
1 slice of an onion
5 whole peppercorns
60 grams of butter
1 onion finely chopped
1 stick of celery finely chopped
¼ cup of plain flour
425 gram can of tuna, drained (reserve liquid) and flaked
¼ teaspoon of grated nutmeg
½ cup of cream
Handful of parsley, chopped
½ cup of cheddar cheese grated
½ cup of breadcrumbs
½ cup of grated cheddar extra
Paprika and seasoning to taste
Method
Preheat the oven at 180
In a small pan heat milk, bay leaf, onion slice and peppercorns. Bring to the boil. Let stand for 15 minutes to infuse. Strain and reserve milk
Cook chopped onion, and celery in butter, stirring for 5 minutes. Add flour and stir until mixture is bubbly. Add the reserved milk and tuna juice slowly, stir until mixture boils. Simmer for 5 minutes
Add nutmeg, cream, parsley and grated cheese. Stir for 2 minutes remove from heat and add the tuna and seasoning. Stir.
Spoon the mixture into a 3-cup greased ovenproof dish. Sprinkle with breadcrumbs and extra grated cheese and paprika. Bake for 15 minutes remove and grill for 2 minutes to brown the crumbs.
Enjoy!
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