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Thursday, May 5, 2011

cookbook challenge #9

[About the New Years' resolution behind this]

Last night, I chose a recipe based on the fact that we had all the ingredients at home and so I wouldn't have to get my lazy self to the supermarket. For this reason, this cookbook challenge is more of a cosy meal than a particularly exciting one. It didn't look particularly spectacular either - so no photo (but if you want to see someone else's attempt photographed, visit this link).

From Home Food, I made tuna mornay. Ten down, seven to go.

For this recipe, you will need:
60g / 2 & quarter oz butter
2 T plain flour
2 cups milk
1/2 t dry mustard
3/4 cup grated Cheddar cheese
600 g / 1 lb 5 oz canned tuna in brine, drained
2 T finely chopped parsley
2 eggs, hard-boiled and chopped
4 T fresh breadcrumbs
paprika, for dusting

(I didn't have quite enough tuna so I just made one extra egg.)

Preheat oven to 180*C / 350*F.

Melt butter in saucepan. Add flour and stir over low heat for 1 minute. Take pan off heat and slowly pour in milk, stirring with your other hand until you have a smooth sauce. Return to heat, and stir constantly until sauce boils and thickens. Reduce heat, simmer for another 2 minutes.

Remove pan from heat, whisk in mustard and 2/3 of the cheese.

Roughly flake the tuna with a fork, then tip into cheesy sauce with parsley and egg. Season with a little salt and pepper (if you're using smoked tuna you won't need too much salt). Spoon into four 1-cup-sized ramekins or one large baking dish.

Mix together breadcrumbs and final 1/3 of cheese, sprinkle over top. Dust very lightly with paprika. Place in oven until topping is golden brown - about 20 minutes.


This was nice. Not particularly spectacular. But definitely easy and tasty and nice for a cold night. It serves four but will need some extras. I added corn kernels to the cheesy mixture, and also served with peas. Toast or fresh bread might be a good idea as well.

1 comment:

heidikins said...

We used to have a very similar dish for breakfast, but instead of putting it in ramekins we would spoon it over toast and eat it like French Toast or something. I love mine with lots of pepper and a smidge of red wine vinegar to eliminate some of the fishiness from the tuna. ;)