Ingredients
Serves: 6
- 1 425g tin tuna (in Brine) - strained
- 1 440g tin sweet corn (and juice)
- 250g strong Cheddar cheese (grated)
- 2 tablespoons plain flour
- 1 brown onion
- 3 teaspoon black pepper (ground)
- 1 pinch sea salt
- 2 cups whole milk
- 1/4 green capsicum
- 2 tablespoons margarine or butter
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Dice onion and capsicum and fry in the 2 tablespoons of butter until onion begins to go clear.
- Turn the heat to medium and add the plain flour to the pan. Stir with a wooden spoon and as soon as it starts to thicken (20-30 seconds) start adding the milk. Continue stirring the mixture until there are no lumps of flour in the sauce (it will look very milky and thin).
- Add the can of corn (including the juice) to the pan along with the tuna (strained). Add the grated cheese, salt and pepper to the pan and reduce the heat to low.
- Start cooking the rice while the tuna mornay simmers. Keep stirring the sauce every 5 mins until you are ready to serve (the heat can be turned of 5 mins before serving).
Tip
You can add more cheese or pepper if you feel it needs a bigger flavour. I use a strong aged cheddar (12 months aged)
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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (5)
The taste of this dish is fantastic. Just a note: make sure you use the cheese that the recipe calls for, as i used low fat cheddar and it did not thicken so well and stuck to the tuna making it a bit chewy. (Not the recipes fault) Very yummy - 18 Feb 2012
- 07 Mar 2010
it's really good, you can add cayenne pepper to give it a bit of kick that's what I do anyway. - 11 May 2013