- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Keep tasty tuna mornay pies on hand in the freezer and you’ll have dinner in a snap!
Nutrition
- 1963 kj Energy
- 24g Fat Total
- 14g Saturated Fat
- 2g Fibre
- 32g Protein
- 103mg Cholesterol
- 716.94mg Sodium
- 11g Carbs (sugar)
- 31g Carbs (total)
All nutrition values are per serve
Tuna mornay pies
Print RecipeIngredients
- 65g butter, chopped
- 1 medium brown onion, finely chopped
- 1/4 cup plain flour
- 2 cups milk
- 425g can tuna in brine, drained, flaked
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1 1/2 cups fresh breadcrumbs
- 1/2 cup finely grated parmesan cheese
- 2 teaspoons finely chopped fresh lemon thyme leaves
Instructions
- Step 1Melt butter in a saucepan over medium heat. Transfer one-third to a heatproof jug. Add onion to pan. Cook, stirring, for 2 to 3 minutes or until softened. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Stir in milk. Bring to the boil. Reduce heat to low. Cook, stirring, for 5 minutes or until mixture thickens. Stir in tuna, lemon juice and half the parsley. Cook, stirring, for 2 minutes or until heated through. Season with pepper. Spoon into four 1 1/2 cup-capacity baking dishes.
- Step 2Preheat grill on high. Combine breadcrumbs, cheese, thyme and remaining parsley in a bowl. Sprinkle over tuna mixture. Brush with reserved butter (re-melting if needed.) Grill for 3 to 4 minutes or until golden. Serve.
Notes
To freeze: Follow recipe to end of step 1. Cover with plastic wrap, then foil. Freeze for up to 2 months. Thaw in fridge overnight. Continue from step 2.
- Author: Cathie Lonnie
- Image credit: Cath Muscat
- Publication: Super Food Ideas
