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Becky's Food Page 33 Tuna Mornay.

October 1st 2008

Tuna Mornay

Tuna Mornay


Note: 1 cup is half a pint

  • 1 1/2 cups of milk
  • 425g (13.5oz) can of Tuna
  • 60g (2oz) butter
  • 1/4 cup of plain flour
  • 1/3 cup of cream
  • 100g (3 1/2oz) grated cheese
  • 1 Bay Leaf
  • 5 pepper corns

Crumble topping

  • 120g (4oz) plain flour
  • About 75g (3oz) margarine


  1. Put the oven on at gas mark 4 or 350F/180C
  2. Put the milk and Bay Leaf in a saucepan and bring to the boil, and leave to cool.
  3. Make the crumble by rubbing the flour and margarine together until it looks like breadcrumbs.
  4. Sieve the milk into a bowl.
  5. Open the tin of Tuna, put into a sieve over a jug to save the juice and put the Tuna into a mixing bowl and break it up with a fork.
  6. Put the margarine in the pan, melt it and then add the flour
  7. Stir and add the milk, keep stirring so there are no lumps and it goes thick.
  8. Stir in the cream and half the cheese, season with salt and pepper to taste.
  9. Gently mix in the Tuna.
  10. Put the mix in a flan dish.
  11. Put the crumble on top then the cheese.
  12. Cook in the oven for 15 minutes

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