Tuna mornay is a great family food staple. It is inexpensive, healthy and quite quick to prepare. It is also the epitome of retro dinners. It screams 1970’s – but is oh so good! This version is the recipe that my Mum has made for years, and it has all the ingredients necessary for a 1970’s classic; curry, eggs and tuna all in the one dish
Please don’t let the ingredient combination put you off trying this – the curry flavour is not strong, and it is really tasty. My kids love this meal. Serve with salad or vegetables and dinner is done in a jiffy.
Note: I have purposefully used my retro Corningware to serve this in, and, as you can see, I am not always a tidy cook….I considered photoshopping the food splatters out of the photo but pfft – who has time for that?!
- 425g tin of tuna, drained
- 1 onion, peeled and quartered
- 60g butter
- ½ Tbsp curry powder
- 30g plain flour
- ⅓ cup sour cream
- pinch of salt
- 500g milk
- 2 Tbsp lemon juice
- 4 hard boiled eggs peeled and roughly chopped (see my post here on how to boil eggs in the Thermomix)
- 4 slices of dry bread to make breadcrumbs for topping
- A handful of grated cheese (or a Tbsp of grate parmesan if you prefer)
- Extra 60g melted butter
- Place bread into Tmx bowl and process speed 8, 5-8 seconds to make coarse breadcrumbs. Set aside.
- Put onion into bowl and chop speed 6, 5 seconds.
- Add butter and soften onion 100 degrees, speed 2, 3 minutes.
- Add the curry powder, salt and flour and heat 100 degrees, 1 minute, speed 2.
- Add milk and cook at 90 degrees, 7 minutes, reverse speed 3-4.
- Meanwhile place drained tuna, sour cream, lemon juice and peeled chopped hard boiled eggs into a large casserole dish. Once the sauce has cooked, pour it over the ingredients in the casserole dish, and stir through gently.
- Sprinkle breadcrumbs over the top of the tuna mixture, drizzle with extra melted butter and grated cheese.
- Cook in a moderate oven for 30 minutes or until breadcrumbs are golden and crunchy and tuna mix is bubbling and hot.