Tasty Tuna Mornay Recipes

Steps:

• Melt butter in a medium pan and fry the onion until tender.
• Remove pan from heat and stir in the flour, then return to low heat for a few minutes.
• Remove pan from heat once again and gradually stir in the milk, return the pan to the heat and stir until it becomes a white sauce and thickens.
• Add the cheese's and stir until its melted.
• Place tuna in a casserole dish and mix in corn, peas, celery, parsley, lemon juice and curry powder. Stir ingredients until combined and then season to taste.
• Mix breadcrumbs with melted butter (I make fresh breadcrums in the processor and add the butter to make it easier). and top the mornay with breadcrumbs.
• Place into 200c oven and heat for 10-15 minutes or until heated through and breadcrumbs are lightly browned.
• Serve.

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.

Steps:

• Preheat oven to 180°Celsius.
• Cook pasta and let it drain.
• Melt butter and stir in flour.
• Gently add in milk, then take off of heat when its of a saucy consistency.
• Sometimes I have to add more or less milk or flour depending on outcome of consistency.
• Add in salt, pepper, paprika, mixed herbs, and tuna; mix together.
• Put pasta in a large dish (I normally have enough for two dishes), then pour sauce over. Mix the sauce through the pasta until it's thoroughly combined.
• Sprinkle grated cheese over the top; put in the oven for 20 minutes on 180 degrees c until cheese is melted and golden.

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.

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.

Steps:

• Filling:.
• Heat oil in pan and fry garli & chilli and leek if using until translucent. Reduce heat slightly and add tuna and half of juices. Add vegies and cook gently for about 5 minutes.
• Remove from heat and set aside.
• White Sauce:.
• Heat butter saucepan until melted. Mix in flour stirring with a wooden spoon to form a "roux". Do not brown.
• Remove from heat. Gradually stir in milk until smooth.
• Return to heat. Cook, stirring constantly until sauce boils and thickens. Reduce heat to low and simmer for about 3 minutes. Add salt and pepper to taste.
• Stir in cheese and filling mixture. Allow to simmer, stirring constantly.
• Serve with pasta or on toast.

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.