TUNA MORNAY
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Dinner
Time 45m
Yield SERVES 4
Number Of Ingredients 17
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 (CREAMY TUNA CASSEROLE PASTA BAKE)
Recipe video above. Tuna Mornay is how you elevate canned tuna above a glum pantry staple into a delish family meal! It's a tuna casserole pasta bake with a creamy sauce, sweet pops of corn and crunchy topping, baked until golden and bubbly. Simple to make, economical and oh-so-delish!
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- Preheat oven to 180°C/350°F.
- Crunchy Topping - Mix together.
- Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.
- White Sauce - Melt butter in a large pot over medium heat. Add garlic and cook for 30 seconds.
- Add flour and stir into melted butter. While whisking, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.
- Add Vegeta, mustard, onion and garlic powder, whisk.
- When the milk starts to heat up, whisk constantly to make sure the white sauce doesn't catch on the base.
- After 4 - 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video). Remove from stove and stir in parmesan.
- Assemble & Bake - Add tuna into pasta and flake into large chunks with fork (not too much, don't want it to turn to mush when stirred). Add corn, pour over sauce, then gently stir.
- Scrape into baking dish, top with Crunchy Topping.
- Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!
Nutrition Facts : Calories 659 kcal, Carbohydrate 82 g, Protein 41 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 1374 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
TUNA MORNAY
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Main-course
Time 30m
Yield SERVES 4
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to moderate 180°C (350°F/ Gas 4). Melt the butter in a small pan. Add the flour and stir over low heat for 1 minute, or until pale and foaming. Remove the pan from the heat and gradually stir in the milk. Return the pan to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Remove from the heat and whisk in the mustard and 60 g (2 oz) of the Cheddar, until melted and smooth. 2. Flake the tuna with a fork and mix into the sauce, with the parsley and egg. Season with salt and pepper, to taste. Spoon into four 1 cup (250 ml/8 fl oz) capacity ovenproof ramekins. Mix the breadcrumbs and remaining Cheddar and sprinkle over the mornay. Dust very lightly with paprika. Bake for 15-20 minutes, or until golden brown.
TUNA MORNAY
One of my favourite meals when I was growing up was this cheap and cheerful pasta bake
Provided by em_macaussie
Time 45m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat a fan forced oven to 200°C. Grease an 8-cup capacity ovenproof dish. Cook pasta in a pot of boiling, salted water, according to the packet instructions. Drain and put aside.
- Melt butter in a saucepan over medium heat and whisk in the flour until combined. Remove from heat. Gradually add the milk, whisking constantly to ensure there are no lumps. You want it to coat the back of a spoon but not be too thick so adjust the milk accordingly. Season well.
- In a saucepan, melt 1tsp of butter over a medium heat and add the onion. Stir constantly for a few minutes until softened. Take off the heat and combine in a bowl with the corn, tuna and white sauce.
- In a large oven proof dish, combine the pasta and sauce until well combined. Top with the cheese and put in the oven for 25 minutes or until the cheese is melted and golden.
CLASSIC TUNA MORNAY
I wanted to make this recipe for old time sake. My mum used to make it often and for some reason I craved it last night for dinner. I found this in the Woman's Weekly, and served it with a side salad. I had never made it for the family before, but I think it may be on our menu a little more often now. I actaully used leftovers the next day for a picnic, I liked it cold and might add a few vegies next time for a tuna slice for a picnic. The pasta I used was Penne the original recipe suggests Tortiglioni. Tuna should be in brine or spring-water.
Provided by Tisme
Categories Tuna
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 647.2, Fat 31.9, SaturatedFat 17.8, Cholesterol 111.5, Sodium 420.7, Carbohydrate 53.2, Fiber 2.5, Sugar 2.7, Protein 35.6
SPICY TUNA MORNAY
Not too spicy but interesting enough that it has become an much-requested favourite in my house. I use crushed garlic & chilli from a jar. Can alter ingredient quatities to taste. Yummy on toast for breaky.
Provided by WoodenSpoon
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Filling:.
- Heat oil in pan and fry garli & chilli and leek if using until translucent. Reduce heat slightly and add tuna and half of juices. Add vegies and cook gently for about 5 minutes.
- Remove from heat and set aside.
- White Sauce:.
- Heat butter saucepan until melted. Mix in flour stirring with a wooden spoon to form a "roux". Do not brown.
- Remove from heat. Gradually stir in milk until smooth.
- Return to heat. Cook, stirring constantly until sauce boils and thickens. Reduce heat to low and simmer for about 3 minutes. Add salt and pepper to taste.
- Stir in cheese and filling mixture. Allow to simmer, stirring constantly.
- Serve with pasta or on toast.
Nutrition Facts : Calories 868, Fat 64.7, SaturatedFat 36.2, Cholesterol 199.2, Sodium 1054.8, Carbohydrate 31.9, Fiber 2.6, Sugar 3.6, Protein 40.8
TASTY TUNA MORNAY
This is a real simple way of making tuna mornay. The kids love it and it's better than buying a jar of already made sauce because there are no preservatives and you know what's going into this sauce.
Provided by AussieGal Tracey
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°Celsius.
- Cook pasta and let it drain.
- Melt butter and stir in flour.
- Gently add in milk, then take off of heat when its of a saucy consistency.
- Sometimes I have to add more or less milk or flour depending on outcome of consistency.
- Add in salt, pepper, paprika, mixed herbs, and tuna; mix together.
- Put pasta in a large dish (I normally have enough for two dishes), then pour sauce over. Mix the sauce through the pasta until it's thoroughly combined.
- Sprinkle grated cheese over the top; put in the oven for 20 minutes on 180 degrees c until cheese is melted and golden.
TUNA MORNAY
A very tasty rich dish. I enjoy this dish at all times of the year. Can be eaten cold or hot and can even be served with rice and/or bread rolls.
Provided by Ben Ross
Categories Tuna
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place the butter in a preheated saucepan and melt the butter down (on low heat).
- Once the butter is melted down add the plain flour.
- Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
- Very important that you cook this well (2-4 minutes).
- Remove from heat and slowly, very slowly add the milk and stir.
- The sauce should now be getting smooth.
- If it is lumpy you have been adding the milk to fast.
- Keep adding the milk until the desired thickness is achieved.
- Add the paprika and lemon juice for a bit of extra kick.
- Add the cheese slowly and stir in so that you can not see any grated cheese in the dish.
- Any other herbs for a bit of extra taste.
- Add the tuna and let it sit on low heat for 5 minutes lightly stirring every minute or so.
- Garnish with some parsley.
Nutrition Facts : Calories 279.9, Fat 14.5, SaturatedFat 8, Cholesterol 74.8, Sodium 584.5, Carbohydrate 7.2, Fiber 0.3, Sugar 0.1, Protein 28.9
VINDALOO TUNA MORNAY
If you love tuna mornay and you love Indian food then you will love this recipe. Very tasty and very--well Indian in flavour. Instead of adding vindaloo you can add any other Indian flavour to it and see how it goes.
Provided by Ben Ross
Categories Tuna
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place the butter in a preheated saucepan and melt the butter down (on low heat).
- Once the butter is melted down add the plain flour.
- Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
- Very important that you cook this well (2-4 minutes).
- Remove from heat and slowly, very slowly add the milk and stir.
- The sauce should now be getting smooth.
- If it is lumpy you have been adding the milk to fast.
- Keep adding the milk until the desired thickness is achieved.
- Add the paprika and lemon juice for a bit of extra kick.
- Add the cheese slowly and stir in so that you can not see any grated cheese in the dish.
- Any other herbs for a bit of extra taste.
- Add the vindaloo flavoured tuna first and stir.
- Add the white pepper.
- Add the plain tuna and let it sit on low heat for 5 minutes lightly stirring every minute or so.
- Garnish with some parsley.
Nutrition Facts : Calories 217.6, Fat 13.1, SaturatedFat 7.6, Cholesterol 53.8, Sodium 396, Carbohydrate 7.6, Fiber 0.5, Sugar 0.1, Protein 17.2
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- Melt butter in large saucepan; cook onion, garlic and celery, stirring, until onion softens. Add flour; cook, stirring, about 2 minutes or until mixture bubbles and thickens. Gradually stir in milk and cream. Cook, stirring, until sauce boils and thickens.
- Stir pasta, tuna, parsley and rind into sauce mixture; season. Spoon mixture into dish; sprinkle with combined breadcrumbs and cheese. Bake, uncovered, about 35 minutes or until browned lightly.
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