People giggle when I tell them that Tuna Mornay is my favourite meal in all the land. This is my mum's secret version - please try this!
Prep time: 10 mins | Cook time: 30 mins | Serves: 4
What you will need:
- 425g of Tuna (in brine or spring water)
- 700ml Milk
- 1 1/2 Cups of cheddar cheese, grated
- Half an onion, chopped
- Half a can of sweetcorn kernels
- Half a cube of beef stock
- Tsp of corn flour
- 8 Tbsp of butter
- 4 Tbsp of bread crumbs
Method
- Pour the milk into a pan along with your chopped up onion and half of the butter
- Bring the mixture to the heat but avoid boiling it so the milk doesn't burn but the butter is melted
- Add the cornflour slowly and carefully so that it thickens but you haven't used too much
- Once it has thickened, turn the heat off and add the stock. Then add the tuna, one cup of your cheese and your sweetcorn
- Pre-heat the oven to 180°C and pour your mixture into an oven-proof bowl
- While the oven is pre-heating, melt down the butter for the topping (four tablespoons) and pour in the breadcrumbs, mixing it round with the butter
- This should make a crumble that will go on the top. Add the crumble and sprinkle the remaining half cup of cheese on the top
- Put the tuna mornay in the oven on 180 degrees Celsius for 20 minutes. This should crisp it up perfectly
- Enjoy
