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Tuna Mornay

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A quick and easy supper with a crunchy topping.

A quick and easy supper with a crunchy topping.

Ingredients

Serves: serves 4

Metric Cups
  • 425 grams canned tuna (in spring water or brine NOT oil)
  • 60 grams butter (or margarine)
  • 4 tablespoons plain flour
  • cayenne pepper (to taste)
  • black pepper (to taste)
  • ½ teaspoon mustard powder
  • 1 stock cube (or 1 teaspoon of stock powder)
  • 4 spring onions (chopped finely)
  • 250 millilitres frozen sweetcorn kernels
  • 500 millilitres milk
  • breadcrumbs
  • cheese (grated)
  • 15 ounces canned tuna (in spring water or brine NOT oil)
  • 2⅛ ounces butter (or margarine)
  • 4 tablespoons all-purpose flour
  • cayenne pepper (to taste)
  • black pepper (to taste)
  • ½ teaspoon mustard powder
  • 1 broth cube (or 1 teaspoon of stock powder)
  • 4 scallions (chopped finely)
  • 9 fluid ounce frozen sweetcorn kernels
  • 18 fluid ounce milk
  • breadcrumbs
  • cheese (grated)

Method

Tuna Mornay is a community recipe submitted by Joss and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

This recipe serves 4 people, but can be easily scaled up or down. One of the little 85-95g tins of tuna is perfect for one person. The peppers and mustard powder amounts can be increased depending on how spicy you like things.

  • Preheat the oven to 200 degrees Celsius.
  • Melt the butter in a saucepan over a low heat. Take the pan off the heat while you stir in the flour, peppers and mustard powder.
  • Put the pan back on the heat and cook the flour and butter mixture for 1 minute, taking care not to burn it.
  • Take the pan off the heat again while you add the milk. Stir over low heat while the mixture (a béchamel) thickens. Once it has take it off the heat and stir in the tuna, spring onions, corn and stock powder or crumbled cube.
  • Pour the mixture into a casserole dish and cover the top with breadcrumbs and grated cheese.
  • Pop into the oven (uncovered) for 20-30 minutes until the onions are soft and the topping is crunchy.
  • Serve with salad. Note: Other vegetables can be added to this. The sauce also makes a great base for other mornays, the chicken and asparagus variation is yummy!

    This recipe serves 4 people, but can be easily scaled up or down. One of the little 85-95g tins of tuna is perfect for one person. The peppers and mustard powder amounts can be increased depending on how spicy you like things.

  • Preheat the oven to 200 degrees Celsius.
  • Melt the butter in a saucepan over a low heat. Take the pan off the heat while you stir in the flour, peppers and mustard powder.
  • Put the pan back on the heat and cook the flour and butter mixture for 1 minute, taking care not to burn it.
  • Take the pan off the heat again while you add the milk. Stir over low heat while the mixture (a béchamel) thickens. Once it has take it off the heat and stir in the tuna, scallions, corn and stock powder or crumbled cube.
  • Pour the mixture into a casserole dish and cover the top with breadcrumbs and grated cheese.
  • Pop into the oven (uncovered) for 20-30 minutes until the onions are soft and the topping is crunchy.
  • Serve with salad. Note: Other vegetables can be added to this. The sauce also makes a great base for other mornays, the chicken and asparagus variation is yummy!

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