Taken from Home Food
Ingredients – serves 4
2 tbsp plain flour
2 cups milk
1/2 tsp dry mustard
3/4 cup grated cheddar
600g canned tuna in brine, drained
2 eggs hard-boiled and chopped
4 tbsp fresh breadcrumbs
paprika for dusting
Preheat the oven to 180 degrees. melt the butter in a small saucepan, add the flour and stir over low heat for 1 minute. Take the pan off the heat and slowly pour in the milk, stirring with your other hand until you have a smooth sauce. Return the pan to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for another 2 minutes. Remove the pan from the heat, whisk in the mustard and two-thirds of the cheese – don’t stop whisking until you have a smooth, rich cheesy sauce.
Roughly flake the tuna with a fork then tip it into the cheesy sauce, along with the parsley and egg. Season with a little salt and pepper than spoon the mixture into a large oven proof dish.
Make the topping by mixing together the breadcrumbs and the rest of the cheese, then sprinkle it over the mornay. Add a hint of colour by dusting the top very lightly with paprika. Place in the oven until the topping is golden brown, about 20 minutes.
A common dish in most parts of Australia this dish is usually called Tuna mornay, though some call it Tuna casserole and is served with a Mornay sauce (Bechmael with cheese added, or cheese sauce).
I like the homey feel of this dish.