Ingredients
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1 large onion, chopped fine
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2 1/2 tablespoons butter or 2 1/2 tablespoons margarine
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3 tablespoons plain flour
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350 ml milk
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150 g cheddar cheese, grated
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50 g tasty cheese, grated
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2 (425 g) cans tuna in water
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1 1/2 cups corn kernels
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1 cup peas
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1/2 cup celery, thinly sliced
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2 tablespoons chopped fresh parsley
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2 tablespoons lemon juice
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1/2 teaspoon curry powder
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salt and pepper
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2 cups breadcrumbs
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1 tablespoon butter, melted
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spring onion, to serve
Instructions
- Melt butter in a medium pan and fry the onion until tender.
- Remove pan from heat and stir in the flour, then return to low heat for a few minutes.
- Remove pan from heat once again and gradually stir in the milk, return the pan to the heat and stir until it becomes a white sauce and thickens.
- Add the cheese's and stir until its melted.
- Place tuna in a casserole dish and mix in corn, peas, celery, parsley, lemon juice and curry powder. Stir ingredients until combined and then season to taste.
- Mix breadcrumbs with melted butter (I make fresh breadcrums in the processor and add the butter to make it easier). and top the mornay with breadcrumbs.
- Place into 200c oven and heat for 10-15 minutes or until heated through and breadcrumbs are lightly browned.
- Serve.