Sometimes the cupboard can be looking pretty bare around dinner time and it can be a struggle to pull a meal together.  Luckily there are always a few staples that most of us have such as tinned tuna, vegetables (fresh, frozen or canned) and rice.  With that combination, it is actually easy to pull a dish together and create a version of this Creamy Tuna Mornay.

Last time I made this there were a few scraps of fresh vegetables around so I used those.  However, frozen and canned work just as well particularly for things like corn and peas.  So mix and match according to what you have on hand.

Creamy Tuna Mornay

Ingredients

1 tablespoon butter

1 tablespoon oil

1 onion, chopped

1 large stick celery, chopped

1 x 425g can of tuna in springwater

1 1/2 cups milk (approx)

2 tablespoons flour

3 cups vegies – here’s what I used:

1/2 head broccoli, cut into small florets

1 medium carrot, chopped

1 cob corn, kernels removed

Method:

Cook vegetables until just tender using a microwave or steaming.  Set aside.

Drain the tuna juices into a jug and make it up to 2 cups with the milk.

Heat butter and oil over low heat and saute onion and celery until soft.  Add flour and stir for 1 minute to make a paste.  Gradually add the tuna juice and milk while stirring.  Continue to stir while the sauce comes to the boil and thickens.

Once nice and thick, stir through cooked vegetables and flaked tuna.  Season to taste.  Serve with rice.

The Klutzy Cook Notes

  • As mentioned, use whatever vegies are on hand – fresh, frozen or canned.
  • Tinned salmon can be used instead of the tuna.

So next time you think the cupboard is bare, whip up this recipe to feed the family.  If you have any questions or comments, please leave them below.  Plus, tell your friends on Facebook (click the icon below) so they can try it too!

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