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
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.