Crack'in Good Tuna Mornay |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this recipe in the 1991 edition of the Australian Women's Weekly. It has been a family favourite ever since. A very good recipe to fall back on to if you forget to defrost some meat for dinner. Ingredients:
60 g butter |
1/3 cup plain flour |
2 1/2 cups milk |
1 small chicken stock cube |
1/3 cup tasty cheese |
1 (425 g) can chunky style tuna (drained and flaked) |
1/4 teaspoon cracked black pepper |
1 cup frozen peas |
4 green shallots, chopped |
2 hard-boiled eggs, thickly sliced |
1 1/2 cups stale breadcrumbs |
30 g butter, melted |
1/3 cup grated tasty cheese |
1 tablespoon chopped fresh parsley |
Directions:
1. Gently melt butter in pan.
2. Stir in flour over heat until dry and grainy.
3. Remove from heat and gradually stir in milk and crumbled stock cube- stir over heat until sauce boils and thickens.
4. Stir in cheese, tuna, pepper, peas and shallot.
5. Gently fold in eggs.
6. Pour into a oven proof dish (6 cup capacity) Combine topping ingredients in a separate bowl.
7. Sprinkle mornay with topping.
8. Bake in a moderate oven about 25 minutes or until topping is browned and mornay is heated through.
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