CHEESY TUNA MORNAY
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
PERFECT TUNA MORNAY
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
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
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
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.
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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