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
TUNA LOAF
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
- Mix tuna, cream of chicken soup, milk, cracker crumbs, bread crumbs, onion, egg, and black pepper until thoroughly combined and spoon the mixture into the prepared bread pan. Smooth top.
- Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 29.2 g, Cholesterol 49.7 mg, Fat 7.6 g, Fiber 1.3 g, Protein 17.1 g, SaturatedFat 2 g, Sodium 704.8 mg, Sugar 2.9 g
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
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.
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.
Nutrition Facts : Calories 551 calories, Carbohydrate 40 g, Cholesterol 182 mg, Fat 24.7 g, Fiber 2 g, Protein 41.8 g, SaturatedFat 12.5 g, Sodium 353.5 mg, Sugar 5.5 g
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