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CREAMY TUNA MORNAY<br />
30g butter<br />
1 medium brown onion (finely chopped)<br />
1 trimmed stick celery (chopped finely)<br />
1 tbsp plain flour<br />
¾ cup milk<br />
½ cup cream<br />
⅓ cup grated cheddar cheese<br />
130g can corn kernels, drained<br />
185g can tuna, drained<br />
½ cup stale breadcrumbs<br />
¼ cup grated cheddar, extra<br />
1. Melt butter in a frypan on a moderate heat and add onion.<br />
2. Cook for about 3 minutes, add celery and cook another 2 minutes or until celery softens.<br />
3. Add flour to pan and cook for 1 or 2 minutes.<br />
4. Remove pan from heat and gradually add milk and cream, stirring constantly.<br />
5. Return to heat, stirring until mixture boils and thickens.<br />
6. Add cheese, stirring until cheese is melted.<br />
7. Gently fold in corn and tuna.<br />
8. Divide mixture evenly into 2 individual casserole dishes (2 cup capacity).<br />
9. Sprinkle combined breadcrumbs and extra cheese over top.<br />
10. Bake in <strong>Nu</strong><strong>Wave</strong> oven on 5cm rack, level 10 for 12 – 15 minutes or golden brown and crispy<br />
on top.<br />
This recipe serves two. Simply double up to serve four! Creamy Tuna Mornays are a tasty meal with ingredients<br />
easily found in the cupboard and fridge and still bursting with nutritional value.<br />
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