There are so many variations of Tuna Mornay out there and some are ridiculously fancy! Not in this house, we are old school Tuna Mornay…Grandma style mornay if you will.
I cook this recipe in bulk and hope the family will actually save some as ‘left overs’, for work or after school snacks…however this very basic recipe is one that they’d rather eat until they feel sick instead of saving, I’ve learnt to quickly shuffle away the excess into containers before they hunt for 3rds !
I’m certain if you’re a mornay fan you’ll love going back to basics.
This is a standard family sized recipe but you can double, triple even to make bulk.
- 3 Tbsp butter
- 2 Tbsp Plain flour
- 2 Cups milk
- Grated Cheese
- 1 Brown onion diced
- 2 corn cobs or 2 cans corn kernels
- 2 large tins plain tuna
- Chilli powdered **optional
- Salt & Pepper to taste
**note – I add pasta for the kids
Steam corn cobs and once cooled cut off the cob. (Skip this if you’re using canned corn)
Add 1 tbsp butter in a large pot add onion and cook, add in tuna and flake with a fork. Then add in corn stir together and put to the side.
To cook cheese sauce add remaining butter to a pot once melted stir in flour let cook for a bit so you get rid of that floury taste. Slowly add milk stiring the whole time. Once sauce starts to thicken add cheese and stir again.
Pour cheese sauce over tuna mix and return to heat. Add a sprinkle of chilli if you want and salt and pepper.
Add cooked pasta if you want, or serve with steamed veg like broccoli and carrots.