You know I thought that I hated Tuna Mornay – but I think I was thinking of something else. Or maybe it had something to do with this Tuna Pasta dish that my Dad used to make that made you want to vomit when you smelt it.
This Tuna Mornay is TASTY Рso tasty in fact that we ate it all (including what I thought would be extract and able to be frozen for later). Its sauce is made using half cream, half fish stock that means that it is way lighter than your typical b̩chamel sauce.
I also like my Tuna Mornay to be full of vegetables and tuna (rather than béchamel sauce), so I hope that you enjoy this recipe as much as we did.
TUNA MORNAY
30 grams butter
1 medium brown onion, chopped finely
2 celery stalks, chopped finely
1 tablespoon plain flour
180mls of fish stock
125mls of cream
2 x 130 grams super sweet corn kernels, drained
420 grams tuna, drained
1 cup sourdough breadcrumbs
1/3 cup grated cheese
1 teaspoon olive oil
salt and pepper
Preheat the oven to 160 degrees Celsius.
Melt the butter in a medium saucepan. Cook the onion and celery, stirring until the onion is soft. Add the flour and cook for at least 1 minute – you want to cook the flour so you can’t taste it in the sauce.
Gradually stir in the cream and the fish stock alternatively, stirring until the mixture boils and thickens. Remove from the heat and then add in the tuna and the corn. Transfer the mixture into a baking dish.
In a bowl, combine the cheese with breadcrumbs. Season the breadcrumbs with salt and pepper and then sprinkle over the tuna mornay.
Drizzle with olive oil before baking in the oven for about 15 minutes or until the breadcrumbs are crispy and the dish is heated through.
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