3 October, 2015
Tuna & Vegetable Mornay
Tuna & Vegetable Mornay
Serves: 6
Ingredients:
- 425g can tuna in springwater, drained and flaked
- 400g can creamed corn
- 1 onion, finely diced
- 1 celery stalk, finely diced
- 1/2 leek, halved and finely diced
- 1 zucchini, finely diced
- 2 carrots, finely diced
- 1/4 cauliflower, steamed and mashed
- 75g butter
- 2 tablespoons plain flour
- 2 cups milk, approximately
- 1 tablespoon minced garlic
- 2/3 cup grated cheese
- 2/3 cup breadcrumbs
Method:
- Preheat the oven to 180 degrees Celsius
- Melt 50g butter into a heavy based saucepan and when almost melted whisk in the flour and continue to whisk. It will form dough like ball around the base of the whisk
- Continue to whisk the ball over the heat for about 2 minutes to cook out the flour.
- Gradually add in the milk and continue to whisking to ensure that as the milk thickens it does not develop any lumps.
- Continue to add milk until you get a creamy smooth white sauce, the consistency should be that of thick custard
- In a separate frying pan add the oil, garlic and all diced vegetables and cook over a high heat for 5 minutes.
- Empty the contents of the frying pan, can of creamed corned, can of tuna, mashed cauliflower and the grated cheese into the white sauce and mix until well combined. Add salt and pepper to taste
- Pour the mixture into an oven proof lasagne dish. Top the mixture with the breadcrumbs and then grate 25g of butter and spread evenly over the top of the breadcrumbs
- Cook in the oven for 15 minutes or until the top is golden.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.