If you're not Australian, there's a good chance that you have no idea what tuna mornay is. The dish gets its name from the white sauce or “mornay” sauce. (basically a bechamel sauce with cheese). Now Mornay sauce is French in origin, but the creative and talented Australians put two and two together and now are renowned for this flavorful and easy to prepare dish. It does sound more appetizing than “tuna fish and noodles casserole”.
So now I couldn't just leave this alone but put a new twist on it to share from the slave kitchen.
Salmon and lobster are way too expensive here in the Midwest so we use imitation. Mix it into a nice rich white sauce with fresh grated cheese, add noodles and a crunchy topping and you have an interesting new way to serve this inexpensive dish.
Ingredients:
15 oz. Imitation Lobster
1 cup shredded Fontina cheese or gruyere
1 can evaporated milk
3 tbsp butter
½ cup red onion chopped
3 garlic cloves, finely minced
1 tbsp flour
1 chicken gravy mix packet
1 tsp Old Bay
1 pkg frozen peas
½ lbs egg noodles
Topping:
1.5 tbsp butter, melted
1/2 cup panko breadcrumbs
¼ cup Parmesan, finely grated
1/4 tsp salt
Directions:
Preheat oven to 350°F. Spray a 9 x 14 casserole dish and set aside.
Crunchy Topping - Mix together the crunchy topping and set aside.
Chop the red onion, grate the cheese.
Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.
Sauce - Melt butter in a small saucepan over medium heat. Cook and stir the red onion for 4 mins until it starts to become translucent. Add garlic and cook for 30 seconds. Stir in the Old Bay, flour, and chicken gravy powder. Stir for about 2 – 3 minutes to cook the starchy flavor out and add the can of evaporated milk.
Stir as this cooks and thickens. Add the grated cheese a little at a time until fully melted and the sauce is to your liking.
Assemble
Mix the sauce, frozen peas, and the noodles together until well combined. Fold in the imitation lobster and spoon into the baking dish.
Top with the Crunchy Topping.
Bake for 25 minutes until top is golden and edges are bubbling.
Serve with a green vegetable.
What an elegant take on that old gray tuna casserole you had as a kid.
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socialslave
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
…..I cook!
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by Dan White
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