At Story House Early Learning, mealtimes are more than just food on a plate; they’re moments of comfort, discovery, and full tummies. Behind the scenes at our Oak on South’s centre, our talented Chef Josie has been serving up nutritious, delicious meals with heart.
With a deep passion for creating child-friendly meals packed with goodness, Chef Josie has perfected dishes that our little learners genuinely look forward to. Curious what’s on the menu?
Today, we’re sharing one of these family favourites straight from Chef Josie’s kitchen, her much-loved Tuna Mornay recipe. Packed with protein and hidden veg, this one’s a hit at lunchtime and perfect for the whole family to recreate at home.
Chef Josie’s Tuna Mornay
Ingredients
- 425g (15 oz) can of tuna in springwater, drained
- 2 tablespoons butter
- 2 tablespoons plain flour
- 2 cups milk
- 1 cup grated cheese (cheddar or tasty cheese)
- 1 cup frozen peas and corn (optional)
- 1 small onion, finely chopped (optional)
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- Extra grated cheese for topping
Method
- Preheat oven to 180°C (350°F).
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1 minute, stirring constantly to make a roux.
- Gradually whisk in the milk, continuing to stir until the sauce thickens and is smooth.
- Reduce heat and stir in the grated cheese. Mix until melted and smooth.
- Add the tuna, breaking it up slightly. Then stir in the peas and corn and onion (if using). Season with salt and pepper.
- Pour the mixture into a baking dish.
- Sprinkle breadcrumbs and extra cheese over the top.
- Bake for 20–25 minutes, or until golden and bubbling.
- Serve hot with rice, pasta, or crusty bread.
Whether it’s their first taste of Tuna Mornay or a regular favourite, this dish is always a winner at Story House. It’s hearty, wholesome, and made with love, just how Chef Josie likes it.
Stay tuned for more recipes and behind-the-scenes moments from our incredible team of educators, carers, and chefs.
