Tuna with Mornay Sauce
4 servings
35 minutes
Tuna in Mornay sauce is a true delight of Mediterranean cuisine, combining the tenderness of seafood with the creamy richness of classic French sauce. This recipe originated from the traditions of exquisite European dinners, where Mornay sauce, made from béchamel with added aromatic cheese, gives the dish a rich flavor and creamy texture. The tuna baked under a golden crust of cheese and breadcrumbs offers a pleasant balance of tenderness and crunchiness. A light hint of mustard in the sauce reveals depth of flavor, while parsley and paprika add spicy accents. This dish is perfect for a cozy family dinner or a romantic evening, complemented by a glass of white wine and fresh bread.
1
Preheat the oven to 180 degrees.
2
Melt butter in a small saucepan, add flour and sauté over low heat for a minute. Remove from heat and gradually whisk in milk. Return to heat, bring to a boil and thicken the sauce. Reduce heat and cook for another 2 minutes. Remove from heat and stir in mustard and two-thirds of the grated cheese. Mix until you have a smooth thick sauce.
- Butter: 60 g
- Wheat flour: 2 tablespoons
- Milk: 500 ml
- Dry mustard: 0.5 teaspoon
- Cheddar cheese: 90 g
3
Boil the eggs hard and chop them finely. Mash the fish with a fork and mix it into the cheese sauce, adding parsley and eggs. Season with salt and pepper. Pour the mixture into 4 small fireproof dishes.
- Chicken egg: 2 pieces
- Canned tuna in its own juice: 600 g
- Cheddar cheese: 90 g
- Chopped parsley: 2 tablespoons
- Paprika: to taste
4
Mix the breadcrumbs and remaining cheese and sprinkle over the fish mixture. Lightly sprinkle paprika on top. Place in the oven for 20 minutes until a golden crust forms.
- Crushed breadcrumbs: 4 tablespoons
- Cheddar cheese: 90 g
- Paprika: to taste