Tuna mornay
Instructions:
- 50g/2oz butter
- 25g/1oz plain flour
- 500ml/16fl oz milk
- 1â„2 teaspoon mustard powder
- 75g/3oz Cheddar cheese, grated
- 600g/1lb 5oz canned tuna, drained
- 2 tablespoons chopped fresh
- flat-leaf parsley
- 2 eggs, hard-boiled and chopped
- 25g/1oz fresh white breadcrumbs
- salt and freshly ground black pepper
- Preheat the oven to 180°C/350°F/Gas mark 4.
- Melt the butter in a small pan. Add the flour and stir over a low heat for 1 minute or until pale and foaming. Remove the pan from the heat, and gradually stir in the milk.
- Return the pan to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Remove from the heat and whisk in the mustard and 50g/2oz of the cheese until melted and smooth.
- Flake the tuna with a fork and mix into the sauce with the parsley and egg. Season with salt and pepper. Spoon into 4 x 250ml/9fl oz ramekins.
- Mix the breadcrumbs and remaining cheese, and sprinkle over the top of each ramekin. Bake in the oven for 15–20 minutes until the topping is golden brown. Serve hot.