Due to recent interstate travel, Chrissie and I had to see out fourteen days of mandatory home quarantine. Fortunately we had ensured the freezer, pantry and cellar were well stocked. These supplies were backed up with some fresh vegetables from our garden (mainly salad greens) and a couple of online home deliveries. One of these deliveries included a lovely head of broccoli which we decided to use in a tuna mornay to use up a tin of tuna living in our pantry. This resulted in this unashamedly old fashioned mornay with a slightly modern twist.
I do admit being a little frustrated with the way food and dishes go out of fashion for no reason other than they are consigned to the "yesterday's food" bin. This does not make them any less enjoyable to cook and eat.
Ingredients
1 head of broccoli .
2 tbsp olive oil
Salt
Fresh ground black pepper
325gm can of tuna (we used Sirena)
500ml bechamel sauce
1 loosely packed cup of grated or shredded cheddar cheese
50gm fresh sourdough breadcrumbs
2 tbsp grated parmesan
Method
Preheat your oven to 200C.
Cut or break the broccoli into florets.
Place in a bowl and add olive oil, salt and pepper.
Spread evenly onto a baking paper lined baking tray and roast in the oven for 15 minutes.
Turn the broccoli over and roast a further 10 to 15 minutes until flecked with brown on the edges.
Turn the oven down to 180C
Make the bechamel sauce and add the cup of cheddar to make a cheese sauce.
Oil or butter the inside of a 24cm round baking dish or a rectangular or square equivalent.
Drain the tuna and break or flake into bite size pieces and distribute evenly over the base of the dish.
Evenly place the broccoli florets in the dish then pour over the cheese sauce.
Spread the breadcrumbs on top then the parmesan.
Bake for 30 minutes until golden brown and bubbling then serve with a crisp green salad.
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