Tuna Casserole or as it’s more commonly referred to here in Australia, Tuna Mornay, was a classic 70′s dish that most mums would have had as a routine family meal.
It’s funny though, looking through other tuna mornay recipes, not many use boiled eggs and I didn’t find one with capers or dill, but both my mum and my mother in law used these ingredients in their own tuna mornay recipes – maybe it was a recipe only shared amongst the army wives, their own secret recipe that no civilian would know about… till now that is.
This is truly an enjoyable dish and a version I’m sure you will adapt to your own tuna mornay recipe.
Ingredients
425g tuna chunks, drained – I prefer my tuna in brine
3 hard boiled eggs, roughly chopped
1 tbs capers, roughly chopped
125g corn kernels, drained
1/4 c chopped dill
2 tbs butter
2 tbs flour
2.5 c milk
breadcrumbs for topping – Panko ideally
steamed rice
Salt and pepper
Method
Pre heat your oven to 200°C
Boil your eggs then peel and roughly chop – I usually start from boiling water with eggs straight from the fridge and cook them at a gentle simmer for 9-10 mins
Drain your tuna and corn, set aside for later.
Chop your dill and capers and set aside.
In a saucepan melt the butter. Remove from the heat and add all the flour and stir to combine – using a whisk at this stage is very helpful. Cooking over a medium heat for 4 mins. If you don’t cook the flour it will have a floury taste so be sure to cook the butter/flour mixture till it starts to foam up.
Remove from the heat again and stir in 1/2 cup of milk at a time till combined. Place back on the heat and stir continually with your whisk till it begins to thicken. When you start to see bubbles come up then that as far as the thickening will go, add more milk if you want a looser consistency.
Now add the tuna, eggs, corn, capers and dill. Taste and add salt if needed and pepper.
Half fill a baking dish (or dishes if you are doing individual servings) with the steamed rice and top with the mornay. Sprinkle with the breadcrumbs and place into a hot oven.
Cook for about 20 mins or till golden on top.
- 425g tuna chunks, drained – I prefer my tuna in brine
- 3 hard boiled eggs, roughly chopped
- 1 tbs capers, roughly chopped
- 125g corn kernels, drained
- ¼ c chopped dill
- 2 tbs butter
- 2 tbs flour
- 2.5 c milk
- breadcrumbs for topping – Panko ideally
- steamed rice
- Salt and pepper
- Pre heat your oven to 200°C
- Boil your eggs then peel and roughly chop – I usually start from boiling water with eggs straight from the fridge and cook them at a gentle simmer for 9-10 mins
- Drain your tuna and corn, set aside for later.
- Chop your dill and capers and set aside.
- In a saucepan melt the butter. Remove from the heat and add all the flour and stir to combine – using a whisk at this stage is very helpful. Cooking over a medium heat for 4 mins. If you don’t cook the flour it will have a floury taste so be sure to cook the butter/flour mixture till it starts to foam up.
- Remove from the heat again and stir in ½ cup of milk at a time till combined. Place back on the heat and stir continually with your whisk till it begins to thicken. When you start to see bubbles come up then that as far as the thickening will go, add more milk if you want a looser consistency.
- Now add the tuna, eggs, corn, capers and dill. Taste and add salt if needed and pepper.
- Half fill a baking dish (or dishes if you are doing individual servings) with the steamed rice and top with the mornay. Sprinkle with the breadcrumbs and place into a hot oven.
- Cook for about 20 mins or till golden on top.
More recipes to whet your appetite …
