tuna_mornay

Tuna mornay

Ingredience

• 250g butter
• About a cup of flour
• Less that 500ml of milk
• A lot of grated cheese
• Some curry powder
• A large can of tuna (Greenseas chunks in springwater works well)
• Rice (I like basmati)

Method

• Start cooking the rice (see below for my method)
• Melt the butter in a large saucepan
• Add the flour until it forms a solid dry lump and keep it on the heat (dont burn it but almost fry it - it will smell cooked)
• Take of the heat and let cool slightly
• Slow (very slowly) add some milk and mix into the dry lump
• Give your rice a stir
• It will now be a slightly wetter dry lump. Add another tablespoonful of milk and mix in
• Drain the can of tuna inbetween adding milk
• This is a very slow process, the aim is to mix the milk in so its smooth, then add some more milk
• Grate a lot of cheese (about as much as 3 large carrots worth) in between adding milk
• As you are slowly adding the milk it will turn into a thick paste, then a runny paste then you can start adding more milk each time until it becomes a thick milky solution
• Drain your rice
• Add the grated cheese in one go and return to a low heat
• Constanty stir, making sure it never sticks to the bottom, it all gets hot and the cheese melts (I use a flat-bottomed wooden spoon for complete sauspaan-bottom coverage)
• Remember to take it off the heat while you do other things so it does not stick to the bottom
• Add the tuna and continue stiring (it should be getting thicker now)
• Add a tea-spoon of curry powder (it should be getting even thicker now)
• Continue stiring and it will eventually get thick and gloopy - ready to serve on the rice