Creamy Tuna Mornay With A Crunchy Rosemary Crust

10m
Prep Time

65m
Cook Time

1h 15m
Ready In

Recipe: #29521

May 19, 2018

Categories: Side Dishes, Tuna, Cauliflower, Australian, Christmas, Easter Romantic Dinner, Sunday Dinner, Oven Bake, Kosher Dairy, more

recipe by:
Tisme

"I love this recipe, although it is a little controversial in this house. They either love it or hate it! Fortunately most of us like it, and those that don't, can make their own dinner on the night I make it! This is a Justine Schofield recipe from the Everyday Gourmet television show, when I saw this being made I just had to make it, and if you love cauliflower it won't disappoint you."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (392.3 g)
Calories 907.8
Total Fat - 52.2 g
Saturated Fat - 21.1 g
Cholesterol - 1391.2 mg
Sodium - 832 mg
Total Carbohydrate - 50.9 g
Dietary Fiber - 6 g
Sugars - 2.5 g
Protein - 57.1 g
Calcium - 606.8 mg
Iron - 5.1 mg
Vitamin C - 6.7 mg
Thiamin - 0.6 mg

Step 1

To make the mornay sauce, chop the cauliflower, stem and all, into small, even pieces. Place the cauliflower in a saucepan, cover with the milk and season with a pinch of salt, pepper and nutmeg. Bring to the boil over medium heat and simmer for 20–30 minutes until the cauliflower is tender and the milk has reduced by half. Remove from the heat and, using a slotted spoon, transfer the cauliflower pieces to a blender, reserving ½ cup for later.

Step 2

Add 3 tablespoons of the hot milk and blend until very smooth. If too thick, add more hot milk to achieve a double cream consistency. Add the egg yolks, grated cheese and mustard and blitz to combine. Season to taste.

Step 3

Preheat the oven to 200°C. Grease a 2 liter baking dish.

Step 4

Gently combine the tuna (including the spring water), risoni reserved cauliflower pieces and a pinch of salt and pepper in the prepared dish. Spread out evenly, then pour on the ‘mornay sauce’.

Step 5

For the crunchy rosemary crust, combine the breadcrumbs, olive oil, cheese and rosemary leaves in a bowl and rub between your fingers until the breadcrumbs and rosemary are lightly coated in the oil (this helps the crust brown evenly and releases the wonderful aroma of the rosemary).