Finally got around to converting my mum's tuna mornay recipe which I've cooked for years, and adapted a little.
Feeds approx 4 people
Ingredients
50g butter
50g plain flour
500g milk
80g cheese cubed or roughly chopped
420g tinned tuna in brine, drained
100g frozen peas (1 cup)
large tsp vegetable stock concentrate
Place butter, flour, milk and cheese in
and cook 7min 90deg
.
Add tuna, peas and vegetable stock concentrate and cook approx 10min 90deg
or until hot and peas are cooked.
Serve with pasta or rice.
Tips
Can add optional lemon juice. I also add sliced mushrooms if I have them.
Mum always served this with rice, but I prefer pasta.
Cheese - I started with 50g cheese but it wasn't nearly enough so added another 50g. The cheese taste seems to get stronger as the sauce cooks, so next time I wouldn't add as much and will try 80g as stated above.
Members' commentsShayla - It is usually best to make the sauce without the cheese and to stir in the cheese during the last minute. I always add a little mustard to a cheese sauce too.
Lilli33 - So good, this is so tasty.
