Baked Potatoes with Tuna & Mornay Sauce
INGREDIENTS:
4 pcs Large Potatoes
For Tuna Mornay:
2 tablespoons butter
2 tablespoons plain flour
1 teaspoon garlic salt
800ml full cream milk
1 teaspoon chicken stock powder
1 can corn kernels, drained
1/2 cup frozen peas
1/2 red onion sliced
Chopped chives
1 can tuna in brine
1/2 cup grated cheese
INSTRUCTIONS:
- Baked potatoes. Use your regular white potatoes prick with a fork and place in the oven straight on the rack on 200°C or 400°F for 1 hour.
- For the Mornay Sauce: Add the flour butter and garlic salt to a saucepan add pepper to taste
- On a medium heat stir for a few minutes to cook out the flour
- Using a whisk gradually add the milk whisking so there are no lumps keep stirring until its boiling turn down to simmer for 5 minutes
- Add the corn peas chives tuna plus brine onion and stock powder simmer for another five minutes
- Taste and season with salt if it needs it turn off the heat add cheese stir well and serve
- Cut the potatoes in half but don’t cut all the way to the bottom cut again the other way
- Top with Tuna Mornay sauce plus extra cheese and chives if you wish