Tuna Mornay

This one was a big hit with my husband and son!

Ingredients

• 50g butter, chopped
• 1 brown onion, finely chopped (this is optional especially when cooking for younger bubs)
• 1/4 cup plain flour
• 2 cups milk
• 2/3 cup grated cheddar cheese
• 425g can tuna in springwater, drained, flaked
• 1 (100g) medium bread roll
• Olive oil cooking spray

Method

1. Preheat oven to 180°C/160°C fan-forced.
2. Heat butter in a saucepan over medium heat for 2 minutes or until melted and foaming. Add onion and cook for 2 to 3 minutes or until onion has softened (onion is optional). Add flour. Using a wooden spoon, stir to combine. Cook, stirring, for 1 to 2 minutes or until mixture bubbles.
3. Removethe  pan from heat. Slowly add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Stir in cheese and tuna.
4. Divide mixture between four 1 cup-capacity ovenproof dishes. Place dishes on a baking tray. Bake for 15 minutes or until golden.

You can also at Step 4 divide the mix into smaller size tupperware containers and freeze. To re heat you can bake in the oven or pop them into the microwave!

To turn into a family meal or an adult version, divide out your baby portions. Then place the remaining mix into a casserole dish. In a separate bowl tear up 1-2 medium bread rolls (or 2 slices of bread - day old works better) and add the zest of one lemon, 1-2 tbs of finely chopped parsely and 1/2 cup of grated parmesan cheese. Spread over the mixture in the casserole dish and bake in the oven for 15 mins until golden brown on top - enjoy!