Deliciously Creamy Tuna Mornay

The night before we arrived in Trinidad we FINALLY caught our first fish of the Atlantic crossing! A lovely tuna, we cooked the a steaks in the frypan then decided to use the rest to cook our first dinner while anchored off the coast of Chacachacare Bay. That meal was Tuna Mornay.

This recipe was based on one that came from a genuinely kind and funny woman that all three of our crew loved, Trent's nan. I've made a couple tweaks to it to make it a little creamier and cheesier, just how we like it.

Ingredients

• 55g butter

• 4 tbsp plain flour

• ¼ teaspoon dry mustard

• Pinch of cayenne pepper

• 2 ½ cups of milk

• 200g of canned tuna in spring water or 200g+ of diced fresh tuna

• 1 chicken stock cube

• 4 shallots (or 1 onion)

• 3 minced garlic cloves

• ¼ cup grated cheese

• Salt & pepper to season

Method

1. Melt the butter in a pan

2. Cook the shallots and garlic until soft

3. Add the flour, salt, pepper, mustard and cayenne pepper

4. Gradually add the milk, just ¼ cup at a time, stirring to prevent clumping

5. Add the tuna, cheese, chicken stock cube and simmer for 3-4 minutes

Can be served with pasta or as a bake by following these additional steps.

Tuna Mornay Bake

Ingredients

• 20g of grated cheese

• 1 cup of fresh bread crumbs

• 2 tbsp of softened butter

• 1 tbsp of chopped parsley

Method

1. Put the tuna mornay mixture into an oven proof dish

2. Mix the cheese, bread crumbs, butter and parsley in a bowl

3. Sprinkle the mixture over the casserole in the baking dish

4. Cook at 180°C for 20-25 minutes.