Gold Coast Delish

This Tuna Mornay recipe is not only delicious but foolproof too. I always keep a can of tuna in the pantry for a rainy day and the other ingredients are just pantry staples making this recipe an easy go-to meal for busy weeknight dinners.

Makes approx. 6 servings

Ingredients:

50g unsalted butter

1/3 cup plain flour

750ml  skim milk

1 cube chicken stock

1 tbs Dijon mustard

1 brown onion, finely chopped

850 grams Woolworths tuna in spring water, drained, flaked

250g light tasty cheese, shredded

Handful of continental parsley, leaves picked, coarsely chopped

3/4 cup panko breadcrumbs

Method:

1. Preheat oven to 220°C/200°C fan-forced.
2. Grease a 1.5L (6-cup capacity) rectangular baking dish.
3. Melt butter in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 minutes or until softened slightly. Add flour and cook, stirring, for 1 minute or until combined.
4. Gradually whisk in milk, a little at a time. (This will take about 5-7 minutes).
5. Crumble in stock cube and add mustard, then whisk until sauce comes to the boil. Reduce heat to a simmer. Simmer for 5 minutes, whisking constantly or until mixture has thickened.
6. Remove from heat and add tuna, half of the parsley and half of the cheese.
7. Pour into prepared dish. Combine breadcrumbs with remaining parsley and remaining cheese in a bowl. Scatter breadcrumb mixture over tuna.
8. Bake for 15 minutes or until golden-brown.