Wednesday, August 18, 2010

Hearty Tuna Mornay

How about something which is super filling and in one pot?
I have served this at parties and it always ends up empty! ~ now that is saying something.
The adding of the milk to the flour to make the roux is a bit touchy feely. You have to use your best judgement as to what the best consistency is for you. I prefer it to be quite thick like white sauce but you may prefer thinner?
To anyone who has never made the roux mix before (butter, flour, milk) you must ensure that when you add the flour to the butter/onion mix that the flour gets stirred for the minute indicated to 'cook' it. Otherwise the mix will taste 'powdery/floury'.

Hearty Tuna Mornay

90g butter
1 onion, chopped
6 tablespoons flour
2 – 3 cups milk
1 x 425g tin tuna in springwater
1 cup breadcrumbs (fresh or dry)
Juice of 1 lemon (or equivalent bottled lemon juice) – Optional, works fine without.
4 hardboiled eggs, chopped
½ cup grated cheese

Melt butter in a large saucepan. Add chopped onion and cook in pan until transparent. Stir in flour and cook for 1 min. Remove pan from heat and stir in milk, a splash at a time until all combined into thick cream consistency. Return pan to heat and bring mixture to the boil, stirring until thickened. Add cheese and tuna and stir until broken up. Add breadcrumbs, lemon, eggs, salt and pepper to taste. Stir until combined and heated till hot for serving.

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