Your Tuesday night dinner sorted: Jules Sebastian shares her mum’s ‘secret’ recipe for tuna mornay

Fashion stylist and TV presenter Jules Sebastian has shared her mum’s ‘secret’ and ‘famous’ recipe for tuna mornay.

Jules said the simple dish is her ‘all time favourite’ and it works perfectly for a quick and easy family dinner that is packed with nutrition while still being tasty.

‘People giggle when I say this is my favourite dish, but I just love it,’ Jules posted on Instagram.

‘I’m going to try and get it as good as my mum’s version.’

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Fashion stylist and TV presenter Jules Sebastian has shared her mum’s ‘secret’ and ‘famous’ recipe for tuna mornay (Jules pictured with the dish)

Jules (pictured with the ingredients) said the simple dish is her ‘all time favourite’ and it works perfectly for a quick and easy family dinner that is packed with nutrition while still being tasty

To make the dish, you’ll need around 30-35 minutes to spare and a few budget ingredients.

Jules used 425 grams of tuna, 700mLs of milk, one and a half cups of grated cheddar cheese, half an onion chopped, half a can of sweetcorn kernels, half a cube of beef stock, corn flour for thickening, butter and breadcrumbs for the topping.

‘It’s super easy to make once you have all of your ingredients assembled,’ Jules explained.

To make the dish, you’ll need around 30-35 minutes to spare and a few budget ingredients (Jules pictured cooking)

How to make the delicious tuna mornay 

INGREDIENTS

Jules (pictured) shared the simple recipe on her Instagram page

425 grams of tuna (in brine or spring water)

700mLs of milk 

One and a half cups of grated cheddar cheese

Half an onion, chopped

Half a can of sweetcorn kernels

Half a cube of beef stock

Teaspoon of corn flour

Eight tablespoons of butter

Four tablespoons of breadcrumbs

METHOD 

1. Pour the milk into a pan along with your chopped up onion and half of the butter.

2. Bring the mixture to the heat but avoid boiling it so the milk doesn’t burn but the butter is melted.

3. Add the cornflour slowly and carefully so that it thickens but you haven’t used too much.

4. Once it has thickened, turn the heat off and add the stock. Then add the tuna, one cup of your cheese and your sweetcorn.

5. Pre-heat the oven to 180 degrees Celsius and pour your mixture into an oven-proof bowl.

6. While the oven is pre-heating, melt down the butter for the topping (four tablespoons) and pour in the breadcrumbs, mixing it round with the butter.

7. This should make a crumble that will go on the top. Add the crumble and sprinkle the remaining half cup of cheese on the top.

8. Put the tuna mornay in the oven on 180 degrees Celsius for 20 minutes. This should crisp it up perfectly.

Source: Jules Sebastian 

You can cook the dish until it is ‘perfect’ and ‘crispy’ in the oven for 20 minutes at 180 degrees Celsius (Jules Sebastian pictured)

Pour the milk into a pan along with the onion and half of the butter.

Bring the mixture to the heat but avoid boiling so that the milk doesn’t burn but the butter is all melted.

‘Add in your cornflour slowly and carefully and remember less is always more with corn flour,’ Jules said, adding that you should watch until the mixture has thickened.

When the mixture has thickened, turn the heat off, and add the stock, tuna, cheese and sweetcorn.

You then just need to make the topping with the remaining butter, breadcrumbs and cheese, before cooking the dish in the oven on 180 degrees Celsius for 20 minutes.

‘It’s perfect and crispy now,’ Jules said, as she removed the tuna mornay from the oven.

‘Oh my gosh! What is better than that? I’m really proud of myself for pulling that off.’

Thousands who saw the recipe said they will try it for their own family at home (Jules pictured with the dish)

Thousands who saw the recipe said they will try it for their own family at home:

‘My twin boys and husband will love this,’ one wife posted.

‘I make something similar to this but also add pasta shells,’ another added.

A third wrote: ‘This is my favourite meal. My husband says he hates it, but I often see him eating it’.