When I was little, mum used to make tuna mornay. Now usually kids and any meal containing fish don’t go well together unless they’re covered in crumbs, deep fried and called fish fingers, but Tuna Mornay and I? I loved it.
My favourite part was the cheesy crust on top. Yum!
Now that I’ve grown up, moved out and don’t have an awesome mother to do all my cooking for me, I need to put thought into what meals to cook each day and actually cook them myself! This problem also exasperated when J man came along because toddlers and eating what their parents cook for them is a well known joke.
Cue the trusty Tuna Mornay recipe.
I’ve made it on quite a few occasions now and each time i fall in love with it all over again, and J man eats it all just short of licking his plate.
It’s filling, kids love it, you can hide additional veggies in it, and you can alter ingredients to suit your preferred taste and it will still taste amazing. It’s such a versatile little dish.
I don’t think it freezes as well as other meals but it’s possible if you really need to, but it does fare well keeping it in the fridge for lunch the next day which is how my husband and i usually cook our meals, make two more serves than we need. It helps to save money by taking our own lunch to work rather than buying it.
Another great thing about this recipe is it’s cheap to make and it makes A LOT.
So here it is!
You Will Need
425gm tin good quality dolphin friendly tuna in brine
500gm dried Penne pasta
1 heaped tablespoon softened butter
1/4 cup plain flour
2 cups milk
2 carrots, peeled and chopped
1 cup frozen baby peas
1 large onion
1 cup finely chopped spinach
Handful chopped button mushrooms
1 cup grated cheese
Salt and pepper to taste
2 tablespoons olive oil
Preheat oven to 180 degrees. Cook pasta according to packet instructions, drain and put aside. In a deep pan melt the butter and cook the carrot, onion and button mushrooms. Once the carrot has softened add the plain flour and mix until the veggies are coated and gluggy. Add one cup of milk and stir thoroughly. Add second cup of milk and stir thoroughly, the mixture should be a nice thickshake type consistency. Stir through the tuna, baby peas, chopped spinach, cooked pasta, 1/2 cup grated cheese and salt & pepper to taste. Pour mixture into a casserole dish. Put bread pieces in a bowl and stir in the olive oil. Top the mixture with the bread pieces, sprinkle the remaining grated cheese on top and bake in the oven for 25 mins.
Variations to the dish include: Substitute tuna for chicken. Substitute any veggies for asparagus, corn, potato, sweet potato, pumpkin.