Tuna mornay

Tuna mornay

By
From
OMG! I Can Eat That?
Serves
4
Photographer
Mark Roper

Big memory blast this one. Lunch of tuna mornay with my grandmother, Auntie Val and Mum. Depending on whose house it was, you would get a different version: one had no egg or asparagus, one had the egg only and one had asparagus only. I say add the lot!

Ingredients

Quantity Ingredient
300g tinned tuna in springwater, drained
1 red onion, finely chopped
1 tablespoon flat-leaf parsley, chopped
squeeze lemon juice
2 tablespoons greek yoghurt
sea salt
2 hard-boiled eggs
8 cooked asparagus spears
35g almond meal
50g parmesan cheese, grated
60g tasty cheese, grated
2 teaspoons butter
freshly ground pepper

Method

  1. Preheat the oven to 190°C. Combine the tuna, onion, parsley, lemon juice, yoghurt and some sea salt and pepper in a bowl.
  2. Slice the egg and arrange on the bottom of a casserole dish. Spread the tuna mixture on top of the egg.
  3. Arrange the asparagus spears in a row. Sprinkle over the almond meal, then top with the cheese. Break up the teaspoons of butter into smaller portions and dot over the top.
  4. Bake for 20–25 minutes, or until bubbling. Serve immediately.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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