Tuna mornay with crunchy chip gratin

Recipes / Fish

Matt Preston says, "In Australia were far classier with our tuna mornay. We improved the idea immeasurably by blanketing canned tuna in a fancy French sauce."

Recipe «Tuna mornay with crunchy chip gratin» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 200g dried tagliatelle egg pasta, 1 cup frozen corn, 40g butter, 40g plain flour, 750ml milk , 425g can Sirena Tuna, Oil – Italian Style, drained, flaked, 80g coarsely grated cheddar, 2 tbsp lemon juice , 60g potato chips, slightly crushed, 40g shredded parmesan, 1/4 cup Asian fried shallots, crushed slightly, 230g frozen baby peas, 45g blanched almonds, toasted, 20g shredded parmesan, 1 tsp finely grated lemon rind, 125ml olive oil.

Ingredients:

  • 200g dried tagliatelle egg pasta 
  • 1 cup frozen corn 
  • 40g butter 
  • 40g plain flour 
  • 750ml milk 
  • 425g can Sirena Tuna, Oil – Italian Style, drained, flaked 
  • 80g coarsely grated cheddar 
  • 2 tbsp lemon juice 
  • 60g potato chips, slightly crushed 
  • 40g shredded parmesan 
  • 1/4 cup Asian fried shallots, crushed slightly 
  • 230g frozen baby peas 
  • 45g blanched almonds, toasted 
  • 20g shredded parmesan 
  • 1 tsp finely grated lemon rind 
  • 125ml olive oil 

Instructions

  1. Cook the pasta in a saucepan of salted boiling water until al dente. Drain well.
  2. Meanwhile, cook the corn in a saucepan of boiling water for 2-3 minutes or until just tender. Drain.
  3. Melt butter in a saucepan over medium heat until foaming. Add flour and cook, stirring, for 1 minute or until mixture bubbles. Remove from heat. Whisk in milk until combined. Place over medium heat and cook, stirring, for 2-3 minutes or until sauce boils and thickens. Remove from heat. Stir in corn, tuna, cheddar and lemon juice. Season.
  4. Combine topping ingredients in a bowl.
  5. Preheat oven to 180°C/160°C fan forced. Divide pasta among four 500ml (2 cup) ovenproof dishes. Top with sauce then chip mixture. Bake for 20 minutes or until golden.
  6. For pesto, cook peas in a saucepan of boiling water for 3-4 minutes. Refresh and drain. Process peas, almonds, parmesan and lemon rind in a food processor until chopped. With motor running, add oil until smooth.
  7. Serve tuna mornay topped with pesto.