What’s Cooking?…Tuna Mornay

What’s Cooking?…Tuna Mornay…

Now, I know, before you run screaming from the room, crying, “that old chestnut”…..you might? be surprised …

Let’s face it, everyone needs a standby meal, that is waiting in the cupboard, something that has ingrediedients which keep in storage and afford little preparation time.

I have been making this dish for many years, and I still love it, but I try to reserve it for when I really need something quick and I can’t get to the shops.  I might also add, that if you have younger children, or you wish to extend it, to serve more people, you can decant the Mornay into a Pyrex dish and top with cheese and croutons, and bake until the top is crispy and golden.

This is how I do it.

Ingredients

1 large or 2medium brown onions
1 1/2 1tablespoon butter
1 heaped tablespoon plain flour
freshly ground black pepper
1 x 400g tin of tuna in oil ( I like to use Serina Tuna)
1 to 1 1/2teaspoons of Keens curry powder
1 tin 400g of super sweet corn kernels
1 splash of milk
1 tablespoon chopped parsley
juice of 1 lemon

basmati rice and green vegetables for serving

Method

Using a medium sized saucepan, peel and finely chop the onions and sauté gently in the butter until soft.  Add the curry powder, cook for one minute then add the flour, mix until well combined and cook for one more minute on low.  Add the tin of sweet corn including the juice, and splash of milk, mix well, bring to a gentle simmer.  Drain the tuna and add to the mixture breaking up the tuna pieces.  Add the finely chopped parsley and lemon juice.image

I like to serve this dish with basmati rice, sautéed green vegetables and extra lemon wedges if desired.

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Enjoy!

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