Tuna Mornay
Preparation Time: 15 minutes + standing
Total Cooking Time: 35 minutes
Ingredients
- ½ cup milk
- 1 bay leaf
- 1 onion slice
- 5 whole black peppercorns
- 60 g butter
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- ¼ cup plain flour
- 425 g can tuna, drained, flaked, juice reserved
- ¼ teaspoon nutmeg
- 1/3 cup cream
- ¼ cup finely chopped fresh parsley
- ½ cup fresh breadcrumbs
- ½ cup granted cheddar cheese, extra paprika, to taste
Procedure
- Preheat oven moderate 180 degree C. In a small pan heat milk, bay leaf, onion slice and peppercorns. Bring to boil; remove from heat cover, and let stand to infuse for 15 minutes. Strain and reserve milk.
- Heat butter in medium pan, add finely chopped onion and celery. Cook, stirring for 5 minutes, or until onion is soft. Add flour and stir for 1 minute until mixture is bubbly. Add combined reserves milk and tuna juice gradually; stir constantly over low heat until mixture boils and thickens. Simmer over low heat for 5 minutes.
- Add nutmeg, cream, finely chopped parsley and grated cheese. Stir 2 minutes until cheese is melted. Remove from heat; add flaked tuna and salt and pepper; stir to combine.
- Spoon mixture into a 3-cup greased ovenspoof dish. Sprinkle top with the combined breadcrumbs, extra grated cheese and paprika. Bake for 15 minutes. Remove from oven and place dish under preheated grill for 2 minutes to brown the breadcrumb mixture.
Note: Mornay maybe made several hours ahead, refrigerated, and reheated. It maybe used as a filling for pancakes or pastry cases.
Variation: You may use canned salmon, if preferred.
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