One day I came across a paleo recipe for tuna mornay and was intrigued. I’m used to having tuna mornay with lots of béchamel sauce and cheese, sometimes with mashed potatoes or pasta, and wondered how this recipe might differ. Always on the lookout for recipes featuring lots of vegetables, I decided to give this one a try, but not make it strictly paleo because, as a family, we are okay with small amounts of dairy.
Hubby especially enjoyed this version. I’m not sure why because he can complain at times about eating too many vegetables but hey, I’m not going to question him!
The kids unfortunately weren’t thrilled so I had to coax them (read bribe) into taking some bites.
This is now my go-to tuna mornay and I doubt I’ll ever make my old version. The kids will just have to get used to it.
Inspired by Get Primal
1 tablespoon olive/macadamia/coconut oil
1 brown onion, diced
2 cloves garlic, minced
425g tuna in olive oil or spring water
2 cups broccoli florets
2 cups cauliflower florets
2 tablespoons plain flour or arrowroot flour
1 cup milk (any type you like)
Pinch of white pepper
Pinch of nutmeg
1 teaspoon mustard powder
Herbs of choice, either dried or fresh
1 cup grated cheddar cheese
¼ cup grated parmesan
2 tablespoons sunflower seeds
Preheat the oven to 180 degrees Celsius. Heat the oil in a medium fry pan and cook the onion and garlic until soft and fragrant. Add to a large bowl with the tuna and vegetables and set aside.
In a medium saucepan melt the butter until foaming. Add the flour and stir for 1 minute. Slowly add the milk a little at a time, constantly stirring until the butter/flour mixture is combined into a sauce. Simmer until desired consistency is reached. Take off the heat and add white pepper, nutmeg, mustard powder, herbs and salt to taste. Add sauce to bowl with tuna and vegetables and mix well.
Pour contents of bowl into a large casserole dish. Sprinkle cheeses and seeds on top and bake covered for 30-40 minutes. Remove lid and bake uncovered until top is golden.