Denise’s tasty tuna mornay
Cooking from the pantry
INGREDIENTS
40g butter
¼ cup flour
2 cups milk
¼ cup grated tasty cheese, extra for serving
salt and pepper
1 x 425g canned tuna, drained
2 tablespoons chopped parsley
long grain rice to serve
METHOD
Melt butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles and begins to come away from the side of the pan. Remove from heat.
Use a balloon whisk to gradually whisk in the milk until combined. Place over medium heat and cook, stirring constantly, for 5 minutes or until the sauce boils and thickens. Remove from heat and add cheese. Season with salt and pepper.
Flake tuna with a spoon to break up the chunks and stir through hot sauce with parsley. Season with salt and pepper.
Place a sheet of cling film over the top of the sauce to prevent a skin from forming and set aside.
Meanwhile, cook rice according to packet instructions; drain.
Serve rice topped with big spoonfuls of tuna mornay sauce and sprinkle with extra cheese.
Serve with favourite green salad or vegetables.
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