Our Cheesy Tuna Mornay is a classic dish that’s sure to satisfy on a cold winter’s evening. Prepared in individual ramekins, it’s easy to dish up. Simply serve with a side salad to complete your meal.
Time: 30 minutes
- 30g butter
- 1 tablespoon plain flour
- 250ml milk
- 1/4 teaspoon dry mustard
- 40g cheddar cheese, grated
- 300g tinned tuna in brine, drained
- 1 tablespoon of parsley, finely chopped
- 1 egg, hard-boiled and chopped
- 2 tablespoons breadcrumbs
Preheat oven to 180°C. In a small saucepan, melt the butter and then add the flour and stir over a low heat for one minute. Take the pan off the heat and slowly pour in the milk, stirring until you have a smooth sauce. Return saucepan to heat and stir constantly until sauce boils and thickens. Reduce heat and simmer for a further two minutes. Remove from heat and whisk in mustard and two thirds of the cheese. Whisk until you have a smooth sauce. Roughly flake the tuna then tip it into the cheese sauce and add the parsley and egg. Season with salt and pepper, then spoon the mixture into two 250ml ramekins. In another bowl, mix the breadcrumbs and remaining cheese together then sprinkle it over the dishes. Place dish into the oven and cook for 15 minutes until golden brown.