Tuna Mornay

A creamy winter favourite that's worth making any time of year. Tuna mornay is a memorable dish from plenty of childhoods.

Spring vegetable risotto Credit: SBS Food

• serves

  4

• cook

  30 minutes

Ingredients

1 ½ tablespoons cornflour

1 ½ cups (375ml) low-fat milk

1 cup (120g) grated low-fat tasty cheese

420g can corn kernels, drained

425g can tuna in springwater, drained, flaked

1 cup (220g) cooked risoni

1 cup (120g) frozen peas

3 green onions (shallots), finely chopped

2 tablespoons lemon juice

¼ cup (15g) fresh breadcrumbs

salad, to serve

kJ 1515, fat 8g, sat fat 4g

Instructions

1. Heat oven to 200°C or 180°C fan. Combine cornflour and 1/4 cup of milk in a jug. Place remaining milk in a saucepan and bring to boil on high heat. Whisk in cornflour mixture and bring to boil. Cook for 1 minute, stirring, until sauce thickens.

2. Stir in ¼ cup of cheese, corn, tuna, risoni, peas, green onion and lemon juice. Season with pepper and spoon into a 6-cup ovenproof dish or four 1 1/2-cup ramekins. Sprinkle with combined remaining cheese and breadcrumbs. Bake for 20 minutes, until golden. Serve with salad.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.