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Tuna mornay

The Australian Women's Weekly Smart Food
Photographer: George Seper; Stylist: Alexia Biggs
Tuna mornay

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Cheese, Seafood

Tuna mornay
INGREDIENTS

30g butter
1 medium brown onion (150g), chopped finely
1 stalk celery (150g), trimmed, chopped finely
1 tablespoon plain flour
3/4 cup (180ml) milk
½ cup (125ml) cream
1/3 cup (40g) grated cheddar cheese
130g can corn kernels, rinsed, drained
2 x 185g can tuna, drained
1 cup (70g) stale breadcrumbs
¼ cup (30g) grated cheddar cheese, extra
METHOD

Tuna mornay

To cook tuna mornay, first preheat oven to 180°C/160°C fan-forced.

Melt butter in medium saucepan; cook onion and celery, stirring, until onion is soft. Add flour; cook, stirring, 1 minute. Gradually stir in combined milk and cream; cook, stirring, until mixture boils and thickens. Remove pan from heat, add cheese, corn and tuna; stir until cheese is melted.

Spoon mornay mixture into four 1½-cup (375ml) ovenproof dishes. Sprinkle mornay with combined breadcrumbs and extra cheese.

Bake mornay, in oven, about 15 minutes or until heated through.

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