Emma's Tuna Mornay
One of my favourite dishes that my mother used to make. Simple to make and always a hit amongst family and friends.
Ingredients
Serves: 4
- 200g spiral pasta
- 30g butter
- 2 tablespoons plain flour
- 2 cups milk
- 1 1/2 cups grated Cheddar cheese
- 3 teaspoons lemon juice
- 1/2 teaspoon mustard powder
- salt and pepper, to taste
- 1 (425g) tin tuna in springwater, drained, flaked
- 1/4 cup dry breadcrumbs
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Preheat oven to 180 degrees C.
- Cook pasta in a large saucepan of boiling water until tender. Drain and return to pan.
- In a small saucepan, melt butter over medium heat. Add flour and cook, stirring, for 1 minute.
- Remove from heat and add the milk gradually, whisking constantly the entire time to avoid lumps forming. Return to heat and cook, stirring, for two minutes or until slightly thickened. Stir in half the cheese.
- Add lemon juice, mustard, salt and pepper and mix well. Fold tuna and sauce into the pasta.
- Pour into a 6-cup casserole dish and sprinkle with breadcrumbs. Top with remaining cheese and bake for 30 minutes or until cheese is golden
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(20)
Reviews in English (16)
Altered ingredient amounts. The first time I made this, I found that the sauce was a bit runny, even after adding the cheese, so when I next made it I increased the flour to 4 tablespoons. This time I also didn't have enough butter, so I used some sour cream to help make the roux (butter/flour mix) before adding the flour. I also found I had no lemon juice, so I used lime juice instead. I measured the salt and mustard powder, so that when I made this again I would know how I got the flavour we enjoyed. I used 1 tsp salt, and approximately 1/2 tsp of mustard powder. - 11 Dec 2009
Used different ingredients. you can also add onion to this as well. its amazing - 19 Mar 2011
The first time I made this, I loved it!! This would have to be the best tuna mornay I have ever had. The second time I tweaked it a little, and it was just as delicious. - 11 Dec 2009