This recipe was posted to our Facebook Group, Recipes,Hints and Friends by Trish Blacklock of Brisbane QLD
Tuna Mornay
1 pkt chicken noodle soup
flour
1 tin of tuna in brine
½ cup of grated cheese or more
1 cup or more milk
1 onion diced
good shake of cayenne pepper
black pepper
paprika to taste
½ cup of diced capsicum
minced garlic to taste
butter
Please don't add salt as the chicken noodle soup and brine juice are very salty.
Add chicken noodle soup to water in saucepan cook as directed adding the corn and carrots and diced capsicum if that is what you want to add, cook until veg is soft.
In a separate saucepan or fry pan brown onions then mushrooms (if that's what you are adding) with garlic in butter, then add about 1 heaped table spoon of flour (to thicken), then slowly tip the chicken noodle soup and veg mix in, then add the whole tin of tuna in brine including the juice then add milk and pineapple (if thats what you are adding). Add black pepper and cayenne pepper and paprika to taste.
I like the consistency to be thick enough to hold the wooden spoon up in the mornay so if it's too runny make a paste of flour and milk and slowly add until it is thick enough.
Add half a cup or more of shredded cheese and pineapple pieces if that what you are adding.
Simmer for 15 mins.
This can be served over rice or mixed with large spiral pasta (especially the pineapple and mushroom version) in a casserole dish topped with bread crumbs and shredded cheese
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Tuna Bake
1 small Onion diced
1/2 red Capsicum diced
3 tablespoons Butter
3 tablespoons plain Flour
Salt & Pepper
1/2 teaspoon Worcestershire sauce
3 cups milk
250gm grated cheddar cheese add more if liked
1 can 425gm tuna, drained and flaked
1 cup cooked frozen or canned peas, drained
4 cups hot cooked rice
1 Pkt potato chips crushed
Method
In a frypan over medium-low heat, cook onion and capsicum in the butter until tender, about 5 minutes. Stir in flour, salt & pepper Continue cooking, stirring, until smooth and just bubbly. Add Worcestershire sauce and gradually stir in milk.
Cook, stirring, until thickened. Add about half of the cheese to the sauce mixture; stir until melted. Add flaked tuna and peas. Spoon half of the hot rice into a baking dish and spread about half of the remaining cheese over the rice; top with half of hot tuna mixture, then repeat layers. Sprinkle potato chips over the top . Bake in a preheated 400° oven for 20 minutes or until the top is lightly browned.
This can easily be converted to the microwave cooking tuna mixture in a large jug or bowl
Tuna Mornay
1 pkt chicken noodle soup
flour
1 tin of tuna in brine
½ cup of grated cheese or more
1 cup or more milk
1 onion diced
good shake of cayenne pepper
black pepper
paprika to taste
½ cup of diced capsicum
minced garlic to taste
butter
Please don't add salt as the chicken noodle soup and brine juice are very salty.
Add chicken noodle soup to water in saucepan cook as directed adding the corn and carrots and diced capsicum if that is what you want to add, cook until veg is soft.
In a separate saucepan or fry pan brown onions then mushrooms (if that's what you are adding) with garlic in butter, then add about 1 heaped table spoon of flour (to thicken), then slowly tip the chicken noodle soup and veg mix in, then add the whole tin of tuna in brine including the juice then add milk and pineapple (if thats what you are adding). Add black pepper and cayenne pepper and paprika to taste.
I like the consistency to be thick enough to hold the wooden spoon up in the mornay so if it's too runny make a paste of flour and milk and slowly add until it is thick enough.
Add half a cup or more of shredded cheese and pineapple pieces if that what you are adding.
Simmer for 15 mins.
This can be served over rice or mixed with large spiral pasta (especially the pineapple and mushroom version) in a casserole dish topped with bread crumbs and shredded cheese
xxxxxxxxxxxxxxxxxxxxxxxx
Tuna Bake
1 small Onion diced
1/2 red Capsicum diced
3 tablespoons Butter
3 tablespoons plain Flour
Salt & Pepper
1/2 teaspoon Worcestershire sauce
3 cups milk
250gm grated cheddar cheese add more if liked
1 can 425gm tuna, drained and flaked
1 cup cooked frozen or canned peas, drained
4 cups hot cooked rice
1 Pkt potato chips crushed
Method
In a frypan over medium-low heat, cook onion and capsicum in the butter until tender, about 5 minutes. Stir in flour, salt & pepper Continue cooking, stirring, until smooth and just bubbly. Add Worcestershire sauce and gradually stir in milk.
Cook, stirring, until thickened. Add about half of the cheese to the sauce mixture; stir until melted. Add flaked tuna and peas. Spoon half of the hot rice into a baking dish and spread about half of the remaining cheese over the rice; top with half of hot tuna mixture, then repeat layers. Sprinkle potato chips over the top . Bake in a preheated 400° oven for 20 minutes or until the top is lightly browned.
This can easily be converted to the microwave cooking tuna mixture in a large jug or bowl
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