TUNA MORNAY

Serves 4–6

         FOR THE MORNAY

         90g butter

         1 onion, finely diced

         5 tablespoons plain flour

         3 cups milk

         3 teaspoons chutney

         1 cup grated cheese

         1 cup corn kernels or creamed corn

         1 cup fresh or frozen peas (optional)

         425g can tuna in springwater, drained and flaked

         FOR THE TOPPING

         1½ cups cornflakes, crushed not too finely, or fresh breadcrumbs

         80g finely grated tasty cheese

         ½ teaspoon curry powder

         ¼ teaspoon paprika

Preheat the oven to 170ºC. Grease a 20cm casserole dish.

To make the mornay, melt the butter over low heat and sauté the onion until soft. Add the flour and cook, stirring, for 1 minute more. Gradually add the milk, stirring constantly. Bring to the boil, still stirring, and cook for 2 minutes until thickened. Add the chutney, cheese, corn, and peas, if using. Mix in the tuna and add salt and pepper to taste.

Pour into the casserole dish and sprinkle with the combined topping ingredients. Bake for 30 minutes.

VARIATIONS

You could use canned salmon instead here, or fresh salmon lightly cooked, then flaked in the case of the latter. Well-flavoured, cooked fresh fish could also be used.