Recipe discussed with Renee Krosch this evening. Easy as can be, quick to make and absolutely delicious with a couple of extra little additions.

Tuna Mornay

425g tin tuna in brine, drained and flaked

90g butter or 45g butter and 45ml light olive oil

1 onion, chopped

5 tablespoons plain flour

3 cups milk

3 teaspoons chutney

1 cup grated cheese

1 cup frozen or tinned corn (optional)

Hadful frozen prawns, lightly cooked (separately)

Salt and pepper to taste

Curried Breadcrumbs (see Note at end of recipe) – optional

Method

Melt the butter (or butter/olive oil combination) and sauté the onion until soft.  Add the flour and cook one minute longer, stirring. 

Gradually add the milk, stirring constantly.  Bring to the boil, still stirring and cook 3 minutes until thickened.

Add the chutney, cheese, salt, pepper and corn, if using.  Mix in the drained tuna and cooked prawns.

Pour into a 20cm casserole dish and sprinkle with curried breadcrumbs.

Bake for 10 minutes at 170C just to heat the breadcrumbs through. Alternatively, just quickly heat the breadcrumbs and sprinkle over the top of each serve – in that case no need to put in the oven at all.

Curried Breadcrumbs

125g butter

2 teaspoons curry powder

Fresh breadcrumbs – approximately 1½ to 2 cups

Method

Melt butter over medium/low heat.  Add the curry powder and sauté, stirring for a couple of minutes. 

Add breadcrumbs until the butter is absorbed.

Cook over medium heat, stirring often, until the breadcrumbs are nicely browned.

Cool if not using immediately, and store in an airtight jar in the fridge.