Growing up, my mum would make tuna mornay as one of the regular family favourites, so cheesy and perfect as a winter comfort food. I am happy to say I have mastered her tuna mornay to slot into our own family meal rotation.
When I looked online a few years back, I noticed a lot of the recipes include pasta. This recipe doesn’t so much lower in carbs and just perfect on toast.
TUNA MORNAY RECIPE
- 60g butter
- 2 cups milk
- 1 cup grated cheese
- 60g plain flour
- 1/2 teaspoon mustard
- 1 large tin tuna
- Salt & pepper
- Extra butter
1. Melt butter in saucepan and add flour until blended.
2. Boil for one minute, then add milk. Stir until boils and thickens.
3. Add salt, pepper, mustard, half a cup of cheese and tuna.
4. Stir together then pour into casserole dish.
5. Sprinkle top with the rest of the cheese, breadcrumbs and dot with butter.
6. Heat in oven until cheese melts, approximately 10 minutes.
You can substitute the tuna for salmon if you prefer. I’m not a big salmon fan but my husband loves salmon mornay. You may want to double the recipe so you have left overs or in case you have a big family. Tuna mornay is perfect for bulk cook ups when freezer cooking but also a good meal planning option as it’s quick and simple to make, not to mention delicious!
We like to serve ours with toast but it’s just as good on its own or with a side dish of your choice.
Do you prefer tuna or salmon in your mornay? In general?