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Tuna Bake
SERVES: 4 PREP: 20min COOK: 15minPRINT CONVERSIONS
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Since my retro flashback posts 2 weeks ago, I’ve received a few requests to revive a few classic dinners favourited in the 70′s and 80′s. Tuna Mornay was top of the list so I renamed my version, Tuna Bake (Mornay just isn’t a culinary term thrown around much these days). Apologies to purists.

My version of ‘Tuna Bake’ is topped with healthy grains – kind of like a savoury crumble. It’s utterly delicious and a great meal for the whole family.

 

 

You'll Need
  • 50g butter, chopped
  • 1 onion, finely chopped
  • 1/4 cup plain flour
  • 2 cups milk (warmed)
  • 2/3 cup grated gruyere or cheddar cheese
  • 425g can tuna in olive oil, drained, flaked
  • 1/2 cup frozen peas
  • 1 medium multigrain bread roll
  • 1 tbs raw buckwheat (available from health food section of supermarket)
  • 1 tbs oats
  • 1 tbs pepitas
  • olive oil to drizzle over top
Method

Pre-heat oven to 180C

Gently melt butter in a non-stick saucepan over a medium heat. Add onion and saute for 2 minutes until soft. Add flour and stir vigorously with a wooden spoon. Cook this mixture out for another 2 minutes.

Remove pan from the stove and slowly add the milk stirring with whisk to combine as you go, to prevent lumps. Return pan to the stove on a medium heat and cook for 5 minutes until starting to thicken. This will take around 5 minutes. Keep an eye on this mixture and stir frequently.

Remove pan from the stove and stir in the tuna, cheese and peas (no need to defrost).

Lightly grease a square oven proof dish with a little butter or olive oil and pour the tuna mixture into it. Break open the bread roll and crumble the bread over the top in chunks. Sprinkle over the pepitas, oats and the buckwheat and drizzle with a little extra olive oil.

Bake in the oven for 15 minutes or until golden.

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