Perfect Tuna Mornay Food

TUNA MORNAY

Steps:

• 1. Preheat oven to moderate 180°C. In a small pan heat milk, bay leaf, onion slice and peppercorns. Bring to boil; remove from heat, cover, and let stand to infuse for 15 minutes. Strain and reserve milk. 2. Heat butter in medium pan, add finely chopped onion and celery. Cook, stirring, for 5 minutes, or until onion is soft. Add flour and stir for 1 minute until mixture is bubbly. Add combined reserved milk and tuna juice gradually; stir constantly over low heat until mixture boils and thickens. Simmer over low heat for 5 minutes. 3. Add nutmeg, cream, finely chopped parsley and grated cheese. Stir 2 minutes until cheese is melted. Remove from heat; add flaked tuna and salt and pepper; stir to combine. 4. Spoon mixture into a 3-cup greased ovenproof dish. Sprinkle top with the combined breadcrumbs, extra grated cheese and paprika. Bake for 15 minutes. Remove from oven and place dish under preheated grill for 2 minutes to brown the breadcrumb mixture.

TUNA MORNAY

Steps:

• Melt butter in a medium pan and fry the onion until tender.
• Remove pan from heat and stir in the flour, then return to low heat for a few minutes.
• Remove pan from heat once again and gradually stir in the milk, return the pan to the heat and stir until it becomes a white sauce and thickens.
• Add the cheese's and stir until its melted.
• Place tuna in a casserole dish and mix in corn, peas, celery, parsley, lemon juice and curry powder. Stir ingredients until combined and then season to taste.
• Mix breadcrumbs with melted butter (I make fresh breadcrums in the processor and add the butter to make it easier). and top the mornay with breadcrumbs.
• Place into 200c oven and heat for 10-15 minutes or until heated through and breadcrumbs are lightly browned.
• Serve.

CHEESY TUNA MORNAY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.
• Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
• Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

CRACK'IN GOOD TUNA MORNAY

Steps:

• Gently melt butter in pan.
• Stir in flour over heat until dry and grainy.
• Remove from heat and gradually stir in milk and crumbled stock cube- stir over heat until sauce boils and thickens.
• Stir in cheese, tuna, pepper, peas and shallot.
• Gently fold in eggs.
• Pour into a oven proof dish (6 cup capacity) Combine topping ingredients in a separate bowl.
• Sprinkle mornay with topping.
• Bake in a moderate oven about 25 minutes or until topping is browned and mornay is heated through.

CLASSIC TUNA MORNAY

Steps:

• Bring a large pot of salted water to the boil. Add pasta and cook according to packet instructions. Drain and set aside for later.
• Preheat oven to 180°C or 160°C fan-forced. Lightly grease a 1.5 litre capacity dish.
• Melt butter in a medium sized heavy based saucepan. Sprinkle over flour, whisk and cook for about 1 minute or until the flour has lost its raw smell and smells a bit nutty. Gradually whisk in milk and cream. Bring to a boil, stirring until slightly thickened.
• Remove mixture from heat, add onion and quickly beat in the eggs, if using. Season with salt and white pepper and stir though the gruyere or tasty cheese, drained tuna, pasta, parsley, nutmeg and lemon juice.
• Pour into prepared dish. Sprinkle with breadcrumbs and pour over melted butter. Sprinkle with the parmesan. Bake for 20 - 30 minutes or until golden.
• Allow to stand for 5 minutes before serving.
• Note ~ I made ny own breadcrumbs by processing 3 slices day old bread, and then poured the melted butter in the processor for final processing to mix inches.

PERFECT TUNA MORNAY

Steps:

• Boil water and cook pasta according to packet instructions.
• Add chopped onion to pasta water while pasta cooks.
• Drain well.
• Melt butter over a low heat.
• Add flour and whisk to form a roux off the heat.
• Season well with salt, pepper and cayenne.
• Return to heat and add milk gradually, stirring all the time until white sauce thickens.
• Remove from heat.
• Add cheese cubes and stir till they melt.
• Add tuna, peas, corn and lemon juice and combine.
• Set aside.
• In a casserole dish place pasta and white sauce mixture.
• Stir to mix gently, making sure the pasta is well coated.
• Top the casserole with most of the grated cheese, then add the breadcrumbs, cover breadcrumbs with remaining cheese.
• Season well once again.
• Bake casserole at 200 C for 20 minutes, or until cheese is melted and golden.
• Voila.

TUNA MORNAY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt the butter in a small skillet over low heat. Stir in the flour until smooth and continue to cook and stir for 1 minute. Remove the pan from the heat and gradually stir in the milk so that no lumps form. Return to the burner and heat, stirring constantly, until thickened, about 3 minutes. Remove from the heat and whisk in the mustard powder and a little more than half of the Cheddar cheese until melted. Season with salt and pepper.
• Flake the tuna and stir it into the sauce along with the parsley and chopped egg. Transfer to a 9 inch round cake pan. Mix together the potato chips and remaining Cheddar cheese and sprinkle over the top. Dust very lightly with paprika.
• Bake for 20 minutes in the preheated oven, or until the top is golden brown.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 minutes, or until tender; drain. Serve tuna Mornay over fettucine.