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Recipe

A Bite To Eat With Alice: Tuna mornay

Prep time: 
15
Cook time: 
40
Skill level: 
Medium
Serves: 
4-6
finished dish of TUNA MORNAY

A hearty meal to please a crowd. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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Journalist, presenter and host of Creative Types on ABC iview Virginia Trioli joined Alice in the kitchen.

Trioli remembers this as one of those Australian suburban family dishes that are so important given they're easy and cheap to make.

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

Tuna mornay in a bowl.

Tuna mornay - a classic suburban Australian dish. (ABC News: David Sier)

A Bite To Eat With Alice: Tuna mornay

Prep time: 
15
Cook time: 
40
Skill level: 
Medium
Serves: 
4-6

Ingredients

PGS (Parsley, Garlic and Spring onion) paste

Green caper crumb

White sauce

Method

  1. Put a large pot of salted water on to boil. 
  2. Pre-heat oven grill.
  3. Make the PGS paste by adding the parsley, garlic, spring onions, lemon zest and juice, reserved tuna oil and extra virgin olive oil to the bowl of a food processor, blitzing until smooth. Set aside ¾ of the paste (to toss through pasta once cooked and drained) and leave remaining paste in the food processor.
  4. For the green caper crumb simply add the breadcrumbs to the food processor along with the capers and butter. Pulse a couple of times until roughly mixed. Mix in the grated cheese with the crumb and set aside until ready to use.
  5. Make the white sauce by adding the butter to a medium saucepan and heat over medium heat until melted and foaming. Add the flour and cook for 1-2 minutes. Add the milk and whisk until smooth and bring to the boil, add the nutmeg and cheese and stir until cheese has melted. Add in the drained tuna and corn and set aside.
  6. Once you are ready to cook the pasta and the water is boiling, add the fusilli to the water, stir then cook to 1 minute less than the packet's instructions. Drain and toss back in the pan with reserved PGS paste and cook over low heat for a minute.
  7. Sir through the PGS-seasoned pasta with the white sauce and pour into baking dish. 
  8. Top with the green caper crumb. Place under the grill for 10 minutes until golden and bubbly.
  9. The dish will be super-hot so take care getting it out of the oven. Leave to cool a little before serving.
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