Adam Liaw's Tuna Mornay: A Masterclass in Budget-Friendly Family Cooking
In the midst of a global cost-of-living crisis, feeding a family of four for under $5 each can feel like an impossible challenge. But the truth is, dishes like tuna mornay are classics for a reason: affordable home cooking has always been an essential weapon in our kitchen arsenal. And Adam Liaw is here to show you how to turn this budget-friendly family favourite into an instant winner in your household.
The Secret to a Better Mornay
Mornay is a classic French sauce that begins with a bechamel – one of the French "mother sauces" made by whisking milk into a blond roux of equal parts butter and flour. From that smooth bechamel base, grated cheese is added to produce a mornay. The cheese is classically a mix of gruyere and parmesan – the gruyere providing body and texture, while the parmesan adds strength and savouriness. But here's the thing: Australian mornay often uses tasty cheese, a mild cheddar, which lacks the strength of parmesan. This means our mornay sauces are creamy and cheesy, but they can be lacking in savouriness.
So, how do we fix this? Well, in my opinion, it's all about the vegetable stock powder. A teaspoon or two can add just the right amount of savouriness to the sauce. And don't let anyone tell you otherwise – seafood and cheese are paired in almost every cuisine that has access to both. From lobster thermidor in France to tuna melts in the US, and even in Italy, the coastal cuisines of Sicily and Venice are full of dishes like swordfish involtini and cozze gratinate that combine the two.
Save Your Pasta from Drying Out
For any al forno pastas or pasta bakes, the classic Italian trick is to undercook the pasta by a few minutes so it's well short of al dente. Then, add a splash of the starchy pasta water to the mix before it goes into the oven. This gives the pasta the extra liquid it needs to finish cooking perfectly, without drawing all the moisture out of your sauce and leaving the dish dry.
Spin it Your Own Way
This basic, budget-friendly version of tuna mornay is just the beginning. You can swap out the tasty cheese for a sharp mature cheddar, or go all out with a classic French mix of gruyere and parmesan. If you want a change from tuna, canned salmon is an easy switch – or you could elevate the whole dish by baking a fresh salmon fillet for 10 minutes, flaking it into large, succulent pieces and folding them through the sauce.
For a green twist, replace the cheese with cooked spinach for a Florentine-style bake, or simply add the spinach alongside the cheese. And if you’re feeling luxurious? Turn it into a proper seafood mornay by adding diced ling, prawns, or even a good-quality marinara mix.
Say No to Soggy Crumbs
Texture is key to taking your tuna mornay from average to excellent. A crisp breadcrumb topping is the perfect finish. However, I recommend cooking your topping separately, rather than scattering it over the pasta before baking. If you bake them together, some of the breadcrumbs will inevitably absorb the mornay sauce and become soggy. Instead, frying coarse crumbs – or even small cubes of bread – in a mix of butter, olive oil, and garlic creates deliciously crunchy garlic breadcrumbs. This gives you the perfect pangrattato topping to scatter over the bake just before serving.
In conclusion, Adam Liaw's tuna mornay is a testament to the fact that affordable home cooking can be both delicious and satisfying. By following his masterclass, you can ensure that this budget-friendly family favourite becomes an instant winner in your household, and you'll be feeding your family well without breaking the bank.
