This Tuna Mornay is a very popular meal in our house. I make small ones in ramekins for Dora and a large family sized one for hubby and I.
- 50g butter, chopped
- 1 brown onion, finely chopped (this is optional especially when cooking for younger bubs)
- 1/4 cup plain flour
- 2 cups milk
- 2/3 cup grated cheddar cheese
- 425g can tuna in springwater, drained, flaked
- sml can creamed corn
- 1 (100g) medium bread roll
- Olive oil cooking spray
- Preheat oven to 180°C/160°C fan-forced.
- Heat butter in a saucepan over medium heat for 2 minutes or until melted and foaming.
- Add onion and cook for 2 to 3 minutes or until onion has softened (onion is optional).
- Add flour. Using a wooden spoon, stir to combine. Cook, stirring, for 1 to 2 minutes or until mixture bubbles.
- Remove the pan from heat. Slowly add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens.
- Remove from heat. Stir in cheese, corn and tuna.
- Divide mixture between four 1 cup-capacity ovenproof dishes (I was able to fill 6 ramekins). Place dishes on a baking tray. Bake for 15 minutes or until golden.
To turn into a family meal or an adult version, divide out your baby portions. Then place the remaining mix into a casserole dish. In a separate bowl tear up 1-2 medium bread rolls (or 2 slices of bread – day old works better) and add the zest of one lemon, 1-2 tbs of finely chopped parsely and 1/2 cup of grated Parmesan cheese. Spread over the mixture in the casserole dish and bake in the oven for 15 mins until golden brown on top – enjoy!