I have been looking at making a Tuna Mornay of late.
Does anyone still have Fish Mornay these days, most of my recipes for these kinds of dishes are come from 1970s cookbooks are all charity types ones. So far I have found over 30 recipes using canned tuna. Here we have three sizes of canned tuna, 425g large size, 185g medium size, and 95g small size. So as most of the recipes are in old imperial measurements. I have just note large, medium or small, as time goes on the manufacturer of these cans are reducing the amount in the cans but not reducing the price.
It the same with many other items this has happen too! With some recipes no longer working because you cant use the right amount. Recipes that have been handed-down from generation to the next are no longer just like great grand-aunts made. Take condensed milk for instance it started out at 450g (1lb) per can, then became 425g, 410g, and now 395g and most likely 375g before long. We now have given up on buying it and making our own when we need it.
Recipe for
Tuna Mornay
1 large can Tuna
1 cup soft breadcrumbs
2oz margarine
1 large onion, chopped
3/4 pint milk
2 tbsp plain flour
3 hard boiled eggs, chopped
Juice of one lemon
4 tbsp grated cheese (divided into two lots)
Salt & pepper to taste
Preheat oven to
Saute onion in hot melted margarine until transparent - do not brown.
Remove from heat and gradually blend in flour, then the milk.
Return to heat and stir till sauce thickens.
Add all the other ingredients, but reserving second half of cheese.
Place in casserole or pie dish, sprinkle with cheese.
Bake in moderately hot oven for 20-30 minutes
Serve 6
NB: 1 tablespoon Aus = 4 teaspoons
November 27th, 2009 at 09:22 pm 1259356922
Tuna with macaroni and peas
1 6 oz can of tuna
1 box of pasta
8 oz frozen peas
Mayonaisse, to taste
Spices, if desired (we like 1 tbsp bottled garlic, salt, and pepper)
Boil the pasta al dente. Drain off water. Mix in 1 can of tuna, 8 oz frozen peas, mayonaisse, and whatever spices you like to taste. This "fancy" dish feeds two adults with a little leftover. You could substitute other meats or vegetables, as needed. I have used this recipe to use up leftover ham, broccoli, and to get through the couple of days prior to payday when the checking account and cupboard sometimes look a little bare.
November 28th, 2009 at 09:53 am 1259402028