Tuna Mornay Pie

I can’t remember where the original recipe for this came from, but its another quick and easy one.

Tuna Mornay Pie (Amines, Low Salicylate, Low Glutamates)

  • Oil or butter for greasing
  • 30g butter
  • 2 tablespoons flour
  • 1 cup milk
  • Salt
  • 425g can tuna, drained
  • 4 hard-boiled eggs, cut into thick slices
  • 1 sheet frozen puff pastry
  • Extra milk
  • Poppy seeds
Tuna Mornay Pie
  1. Preheat the oven to 200ÂșC and grease an oven proof dish.
  2. To make the sauce: melt the butter in a small pan. Add the flour and stir to combine. Whisk in the milk and stir over a low heat until the mixture boils and thickens. Season with salt to taste.
  3. Arrange the tuna in the base of the prepared dish. Arrange the egg slices on top of the tuna. Pour the sauce over the top.
  4. Put the pastry sheet on top of the dish, turning under the edges. Brush the top with milk and sprinkle with poppy seeds.
  5. Bake for 20-25 minutes or until the top is puffed and golden. Serve immediately.


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