Tutorwood Cooks – Simple Tuna Mornay

Today’s recipe is one I’ve been making on and off for a couple of months now. I discovered the base recipe on taste .com and have tweaked it slightly whenever I’ve made it over the past few weeks. Featured here is the most current version which the family seems to enjoy.

With heaps of veggies, tuna and rice it falls into the achievable after work category as you can get this from the bench to the table in just under 45 minutes.

Notes:

I always use tuna in spring water when I cook, as I find the dish is a little too oily for my liking when I’made it with tuna in olive oil. You can steam rice for this recipe or, you can cheat like I do and use a packet big pack of microwave basmati rice from the supermarket. I feel they taste the same, and you can’t beat the convenience.

Let’s get into it.

INGREDIENTS

Olive Oil;                            1 tablespoon

Brown Onion;                   1 large, finely chopped

Garlic;                                 2 or 3 cloves, smashed

Celery;                                 2 sticks finely chopped

Carrot;                                1 large, finely chopped

Zucchini;                            2 finely sliced,

Green Beans;                      200g top and tailed

Butter;                                 2 tablespoons

Olive Oil;                             2 tablespoons

Flour;                                  2 tablespoons

Milk;                                    2 cups,  ( 500ml)

Tuna;                                   2 x 425g cans, drained and flaked

Parmesan;                          1/2 cup grated.

Rice;                                     1 x 250g pack streamed microwave basmati rice.

Spinach leaves;                 1 x 180g pack fresh leaves

Method;

1. Preheat oven to 190C fan-forced and lightly spray a 2L (8-cup) ovenproof baking dish with oil.

2. Heat the oil in a large skillet over medium heat, then add the onion, celery and carrot, stirring, for 5 minutes or until softened. Add the zucchini and beans and cook, stirring, for 2 minutes or until just tender. Transfer the vegetables to a bowl.

3. Return the pan to medium heat and heat the butter until melted. Add the flour and stir until well combined. Slowly start adding the milk, stirring, until well combined and smooth. Bring to the boil, reduce heat to low and simmer, stirring regularly, until the sauce thickens. Stir in the vegetables, tuna and half the parmesan. Season with black pepper to taste

4. Spread the rice over base of the baking dish. Top with the spinach, then the tuna mixture. Sprinkle with the remaining parmesan. Bake for 20 minutes or until golden and bubbling. Set aside for 5 minutes before serving.

Its time put this one to bed and, I hope you enjoy it as much as we all do. Don’t forget to play with the flavours and to make the recipe your own.

Have fun and cook on!

Cheers,

Bryan