Tuna Mornay

Name: Tuna Mornay
Ingredients: 1/4 cup butter; 2 tablespoons all-purpose flour; 2 cups milk; 1/2 teaspoon dry mustard; 1 cup shredded Cheddar cheese; salt and pepper to taste; 3 (7 ounce) cans tuna packed in water, drained; 3 tablespoons chopped fresh parsley; 3 hard-cooked eggs, peeled and chopped; 1 cup crushed plain potato chips; 1 pinch paprika, for garnish; 8 ounces fettuccini pasta

12 ingredients

5 steps

Ingredients

1/4 cup butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon dry mustard
1 cup shredded Cheddar cheese
salt and pepper to taste
3 (7 ounce) cans tuna packed in water, drained
3 tablespoons chopped fresh parsley
3 hard-cooked eggs, peeled and chopped
1 cup crushed plain potato chips
1 pinch paprika, for garnish
8 ounces fettuccini pasta

Directions

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Melt the butter in a small skillet over low heat. Stir in the flour until smooth and continue to cook and stir for 1 minute. Remove the pan from the heat and gradually stir in the milk so that no lumps form. Return to the burner and heat, stirring constantly, until thickened, about 3 minutes. Remove from the heat and whisk in the mustard powder and a little more than half of the Cheddar cheese until melted. Season with salt and pepper.
3

Flake the tuna and stir it into the sauce along with the parsley and chopped egg. Transfer to a 9 inch round cake pan. Mix together the potato chips and remaining Cheddar cheese and sprinkle over the top. Dust very lightly with paprika.
4

Bake for 20 minutes in the preheated oven, or until the top is golden brown.
5

Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 minutes, or until tender; drain. Serve tuna Mornay over fettucine.