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Back To The Future Tuna Mornay

Let's go with the retro.
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Prep Time:5 minutes
Cook Time:30 minutes
Course: Main Course
Keyword: dinner, mornay, simple recipe, tuna
Servings: 4

Ingredients

  • 425 g tinned tuna, drained
  • 1 onion, diced
  • 60 g butter, plus a little extra to dollop on top of crumb
  • 400 ml milk
  • ⅔ cup grated cheese, your pick, with added parmesan for sprinkling (optional)
  • 185 g tinned corn kernels, drained
  • 1 cup frozen peas
  • 2 tbsp plain flour (or gluten free/rice flour)
  • 1 garlic clove, minced (optional)
  • 1.5 bread rolls fresh, chopped small, or dried breadcrumbs enough to cover the top (or equivalent gluten free cornflakes smashed up)
  • salt, pepper
  • herbs if you wish - big handful of parsley makes a lot of difference

Instructions

  • Preheat oven to 215℃/420℉.
  • Fry onion in butter in medium saucepan over medium heat until soft, stirring constantly. Add garlic if using.
  • Add flour and stir with a wooden spoon constantly, coating the onion for about a minute or until bubbling.
  • Pour in milk, stirring constantly to ensure there are no lumps. Continue to stir until the mixture thickens and boils.
    (I recently had to adjust to an induction cooktop after using gas, and had a few "hiccups". I now find it safest to take it low and slow at first, adjusting the heat if needs be once the milk is well and truly combined.)
  • Lower heat and add peas (no need to thaw), corn and cheese until it melts. Add tuna and break up any lumps, making sure it's well through the mix. Season or add herbs to taste.
  • At this point you can eat it if you don't want the carbs or....
    ... put it into baking dish and sprinkle breadcrumbs on top so mix is well covered. Put a few dollops of butter on top and sprinkle with Parmesan.
  • Bake for 15-20 minutes or until breadcrumbs are golden and crisp.