A Window into Life in the Suburbs

"Consider how the lilies grow. They do not labor or spin. Yet I tell you, not even Solomon in all his splendor was dressed like one of these." Luke 12:27 (NIV)

Friday, March 26, 2010

Mealtime Musings: Yummy Tuna Mornay

While I wouldn't consider tuna mornay a 20 minute meal... I still think it's an easy thing to do. It's probably one of those things that get easier with each attempt when one gets the knack of the thing. This is one recipe I tried out last night from my Cooking: A Commonsense Guide book.

1/2 (375ml) cups milk
1 bay leaf
1 slice of onion
5 whole black peppercorns
60g butter
1 onion, finely chopped
1 celery stick, finely chopped (or 1 can of corn kernel)
1/4 cup plain flour
425g can tuna in brine, drained, flaked, brine reserved
1/4 tsp ground nutmeg
1/3 cup cream
1/4 cup finely chopped parsley
1 cup grated cheddar
1/2 cup fresh breadcrumbs
Paprika to taste

1. Heat the milk, bay leaf, onion slice and peppercorns in a small pan. Bring to the boil, then remove from the heat, cover and leave to infuse for 15 minutes. Strain and reserve the milk.

2. Preheat the oven to moderate 180 degrees C. Heat the butter in the pan and add the onion and celery. Cook, stirring for 5 minutes, or until the onion is soft. Add the flour and stir for 1 minute or until the mixture is bubbly. Remove from the heat and gradually stir in the combined reserved milk and tuna brine. Stir until smooth. Return to the heat and stir until the mixture almost boils. Reduce the heat to low and simmer for 5 minutes or until thickened.

3. Add the nutmeg, cream, parsley and half of the cheese. Stir for 2 minutes, oruntil the cheese is melted. Remove from the heat, add the flaked tuna and season with salt and freshly ground black pepper. Stir to combine.

4. Spoon the mixture into a 3 cup (750ml) greased ovenproof dish. Sprinkle the top with the combined breadcrumbs, paprika and remaining cheese. Bake for 15 minutes, then place the dish under a hot grill for 2 minutes to brown the breadcrumb topping.

The kids really liked this because of the crunchy top and cheesy texture. I think corns and peas would be good substitutes if one doesn't feel like chopping up celery. I didn't follow the recipe to the T... I used tuna in springwater (it's what I had in the pantry) rather than tuna in brine, which meant that I had to add a lot more salt later.

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