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
How I like cooking rice
I belive its called the absortion method