Tuna Mornay

Serves 4
Tuna Mornay

This dish should really be called Tuna More-please :)

This is my adaptation of the Tuna Mornay recipe I picked up while living in England. Since young, boiled egg always smells to me like someone just let one go *giggle*. Why anyone would want to add that to an already fishy dish is beyond me. It made more sense to add fresher ingredients like sweet corn and onions. Check out my take on the old Tuna Mornay.

    60g butter
    500g milk
    2 tablespoons plain flour
    90g cheddar cheese, shredded
    425g can tuna in spring water
    1 small onion, finely chopped
    300g sweet corn kernel
    1 teaspoon mild American mustard
    1 ½ teaspoons parsley, finely chopped
    Salt and pepper

Ways and means

In a pot, melt butter on the lowest heat setting. Once melted, mix in the flour thoroughly. Continue to keep the pot on the stove for a few more minutes.

Take the pot off the stove and pour in the milk. Using a balloon whisk, whisk gently to break up any clumps, keep whisking until the milk mix is smooth. Place the pot back onto the stove and crank it up to medium high heat. Stir slowly with a wooden spoon until the mix thickens right up, approximately a few more minutes.

Remove the pot from the stove and stir in 3/4 of the cheese. Keep stirring until you have a smooth cheesy sauce. Add the corn and onion to the pot and return the pot to low heat. The onion will need to be cooked to release that sweet taste (approximately 3 minutes).

Add the tuna and parsley, mixing well. The Tuna Mornay is complete and can be served over pasta but I prefer to serve it in a hollowed out crusty bread roll. I top the bread roll with extra cheese, bread crumbs and a sprinkling of paprika to add colour to an otherwise very grey dish. I then pop the bread rolls into the oven set at 200 degrees Celsius fan forced for approximately 8 minutes and then it is ready to serve.

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