Tuesday, June 10, 2008

Tuna Mornay

Tuna Mornay
serves 4

50g/2oz butter
25g/1oz plain flour
500ml/16fl oz milk
1/2 teaspoon mustard powder
75g/3oz Cheddar cheese, grated
600g/1lb 5oz canned tuna, drained
2 tablespoons chopped fresh
flat-leaf parsley
2 eggs, hard-boiled and chopped
25g/1oz fresh white breadcrumbs
salt and freshly ground black pepper

• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a small pan. Add the flour and stir over a low heat for 1 minute or until pale and foaming. Remove the pan from the heat, and gradually stir in the milk. Return the pan to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Remove from the heat and whisk in the mustard and 50g/2oz of the cheese until melted and smooth.
• Flake the tuna with a fork and mix into the sauce with the parsley and egg. Season with salt and pepper. Spoon into 4 x 250ml/9fl oz ramekins. Mix the breadcrumbs and remaining cheese, and sprinkle over the top of each ramekin. Bake in the oven for 15–20 minutes until the topping is golden brown. Serve hot.

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