Tuna Mornay Special Food

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SPICY TUNA MORNAY



Spicy Tuna Mornay image

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

1 medium red capsicum, chopped
425 g canned tuna (in springwater or olive oil)
1 teaspoon crushed bottled chili pepper
2 teaspoons crushed bottled garlic
2 -3 tablespoons good quality olive oil
1/2 cup frozen peas
1/4 cup celery, finely diced
2 small carrots, grated
1 leek, finely sliced (optional)
4 cups milk
200 g butter
8 -9 tablespoons plain flour
3/4 cup cheese, grated
salt and pepper

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

CLASSIC TUNA MORNAY



Classic Tuna Mornay image

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

250 g short pasta
40 g butter
3 tablespoons plain flour
1 1/2 cups milk
1 cup cream
2 eggs, lightly beaten (optional)
salt
1 pinch white pepper
1 small onion, finely chopped
1 cup grated gruyere or 1 cup tasty cheese
425 g tuna, drained
2 tablespoons chopped parsley
1/2 teaspoon grated nutmeg
1/2 lemon, juice of
1 cup breadcrumbs
30 g butter, melted
1/3 cup grated parmesan cheese

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

TUNA MORNAY



Tuna Mornay image

I felt like some real comfort food, and I had not done any shopping, With only Tuna and a few other things in the cupboard, I came up with a this recipe.

Provided by Tisme

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 large onion, chopped fine
2 1/2 tablespoons butter or 2 1/2 tablespoons margarine
3 tablespoons plain flour
350 ml milk
150 g cheddar cheese, grated
50 g tasty cheese, grated
2 (425 g) cans tuna in water
1 1/2 cups corn kernels
1 cup peas
1/2 cup celery, thinly sliced
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1/2 teaspoon curry powder
salt and pepper
2 cups breadcrumbs
1 tablespoon butter, melted
spring onion, to serve

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.

Nutrition Facts : Calories 979.9, Fat 41.3, SaturatedFat 22.4, Cholesterol 185.7, Sodium 1667.2, Carbohydrate 72, Fiber 7.2, Sugar 8.1, Protein 79.1

CRACK'IN GOOD TUNA MORNAY



Crack'in Good Tuna Mornay image

I found this recipe in the 1991 edition of the Australian Women's Weekly. It has been a family favourite ever since. A very good recipe to fall back on to if you forget to defrost some meat for dinner.

Provided by Catherine Robson

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

60 g butter
1/3 cup plain flour
2 1/2 cups milk
1 small chicken stock cube
1/3 cup tasty cheese
1 (425 g) can chunky style tuna (drained and flaked)
1/4 teaspoon cracked black pepper
1 cup frozen peas
4 green shallots, chopped
2 hard-boiled eggs, thickly sliced
1 1/2 cups stale breadcrumbs
30 g butter, melted
1/3 cup grated tasty cheese
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 779.4, Fat 41.3, SaturatedFat 22.3, Cholesterol 226.3, Sodium 1067.1, Carbohydrate 53.1, Fiber 3.7, Sugar 4.6, Protein 47.5

PERFECT TUNA MORNAY



Perfect Tuna Mornay image

This is a dish we had a lot growing up. Mum would use potato chips for a crunchy topping, but I hardly ever have those in the house. It is relatively quick, and inexpensive and can be stretched even further with a green salad.

Provided by Sassy Syrah

Categories     Savory Pies

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

250 g macaroni style pasta (penne, rigatoni, bow ties..etc.)
1/2 onion, chopped finely.
4 tablespoons butter
4 tablespoons cornflour
cayenne pepper
500 -750 ml milk
200 g cheddar cheese, cubed
1 (400 g) can tuna in brine or 1 (400 g) can tuna in water, drained and flaked.
1/2 cup frozen peas
1/2 cup frozen corn kernels
1 tablespoon lemon juice
1 -1 1/2 cup grated cheddar cheese
1/4 cup of prepared dried breadcrumbs

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.

Nutrition Facts : Calories 1036.5, Fat 52.1, SaturatedFat 28.5, Cholesterol 147.9, Sodium 1075.5, Carbohydrate 76.9, Fiber 4.7, Sugar 4.1, Protein 64.6

CHEESY TUNA MORNAY



Cheesy Tuna Mornay image

A cheesy Mornay with peas and corn. A great quick dinner that has everything in one dish.

Provided by JODIE6

Categories     Seafood     Fish     Tuna

Time 50m

Yield 6

Number Of Ingredients 10

½ cup uncooked rotini pasta
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 ½ cups milk
2 cups shredded Cheddar cheese
1 cup frozen green peas
1 cup frozen corn kernels
2 (7 ounce) cans tuna, drained
salt
½ cup bread crumbs

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.

Nutrition Facts : Calories 423 calories, Carbohydrate 26.3 g, Cholesterol 77.8 mg, Fat 19.8 g, Fiber 2.4 g, Protein 34.7 g, SaturatedFat 12 g, Sodium 452.2 mg, Sugar 6.1 g

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