This is a super quick, easy to throw together mid week meal, that is also budget friendly. I usually make this topped with potato but tried a new recipe which turned out really well and is much lighter than potato topped. I added some chopped dill as I had some I wanted to use up, I also added some garlic which I cooked with the onion and celery. I also topped with panko flakes instead of regular breadcrumbs as I love the way these crisp up. If you want to view the original recipe please click here.

Ingredients

1 Large onion, chopped fine
2 Cloves garlic, crushed
2 1/2 Tablespoons butter or margarine
3 Tablespoons plain flour
400ml Milk
150g Cheddar cheese, grated
50g Tasty cheese, grated (I used a mix of swiss mountain cheeses.)
2 (425 g) Cans tuna in water
1 1/2 Cups corn kernels
1 Cup peas
1/2 Cup celery, thinly sliced
2 Tablespoons chopped fresh parsley
2 Tablespoons lemon juice
1/2 Teaspoon curry powder
Salt and pepper to taste
2 Cups breadcrumbs (I used panko flakes)
1 Tablespoon butter, melted
11/2 Tablespoons dill (My addition)
spring onion, to serve

Method

1. Melt butter in a medium pan and fry the onion until tender. (I added the garlic here and also cooked off the celery instead of adding in step 5.)

2. Remove pan from heat and stir in the flour, then return to low heat for a few minutes.

3. 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.

4. Add the cheese’s and stir until its melted.

5. 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.

6. 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.

7. Place into 200c oven and heat for 10-15 minutes or until heated through and breadcrumbs are lightly browned.

All photos taken by me unless otherwise stated.