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Tuna Mornay

Tuna Mornay

 

        INGREDIENTS :

  • 3 x 6 oz cans white albacore tuna
  • 1 cup plain breadcrumbs
  • 1 cup grated cheese
  • juice of 1 lemon
  • 4 hard boiled eggs, quartered [optional]
  • 1 tbsp fresh chopped parsley [optional]
  • salt and white pepper

       INGREDIENTS for SAUCE :

  • 2 ½ cups milk
  • 4 tbsp all purpose flour
  • 1 large onion, chopped
  • ½ stick butter [2 oz]

        GARNISHING :

  • ½ cup grated parmesan
  • ¼ cup plain breadcrumbs
  • ½ tsp grated nutmeg [optional]
  • 1½-2 tbsp butter

Cook's Note : The best cheese to use in this recipe is a 'fondue' or melting cheese such as - Gruyere, Fontina, Emmenthal [Swiss Cheese], Comte, Appenzell, Tomme, Abondance, Reblochon, Lancashire, Esrom, Havarti, Bel Paese, Beaufort, Taleggio or a good old Cheddar cheese.

 

 
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        To Prepare :

  • Drain tuna, coarsely flake into a bowl
  • Add breadcrumbs, grated cheese, lemon juice, hard boiled eggs, parsley, season with salt and white pepper
  • Mix gently [avoid breaking up the tuna flakes too much], set aside
  • In a skillet, melt butter over med heat
  • Add onions, sauté until transparent
  • Add all purpose flour, stir and cook 1 min
  • Remove skillet from heat, stir in milk
  • Return skillet to heat, bring to a boil, stir continuously until the sauce thickens
  • Remove from heat, fold in tuna mixture

  • Pour into a greased ovenproof dish

  • Sprinkle with breadcrumbs, parmesan cheese and nutmeg

  • Dot evenly with butter

  • Bake in a preheated 350-400F oven until light golden brown, about 20 mins

  • Serve with a side of your favorite vegetables or a fresh salad

Variations : Substitute canned tuna with fresh tuna, or any white flesh fish, that has been steamed cooked or poached.

Substitute hard boiled eggs with peas, mushrooms or any of your favorite vegetables; or cooked pasta. Alternatively, garnish the top with a layer of creamy mashed potatoes, dot evenly with butter and bake in the oven until light golden brown.

 

 
 

 

 

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