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 Springvale South centre, our talented Chef Jenny has been serving up nutritious, delicious meals with heart.
With a deep passion for creating child-friendly meals packed with goodness, Chef Jenny 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 Jenny’s kitchen, her much-loved Tuna Mornay recipe. Packed with nutrients and hidden veg, this one’s a hit at lunchtime and perfect for the whole family to recreate at home.
Chef Jenny’s Tuna Mornay
Ingredients
- 1 pack Penne
- 3 cans Tuna
- 250gr Corn Kernel
- 1/4 cup Breadcrumb
- 200gr Parmesan Cheese
- 25gr Butter
- 1 tbsp Flour
- 500ml Milk
Method
- Cook pasta until al dente and drain water
- Drain Tuna from the cans and set aside
- In a pot, melt butter and add flour. Cook flour until it is well combined
- Gradually add milk and using whisker to keep stirring
- Cook milk sauce (bechamel) until slightly thickened
- In a baking tray, combine cooked pasta, bechamel sauce and tuna.
- Sprinkle with breadcrumb and parmesan
- Bake at 200C for 25 minutes or until golden
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 Jenny likes it.
Stay tuned for more recipes and behind-the-scenes moments from our incredible team of educators, carers, and chefs.
