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:

1. 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.
2. For the Mornay Sauce: Add the flour butter and garlic salt to a saucepan add pepper to taste
3. On a medium heat stir for a few minutes to cook out the flour
4. 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
5. Add the corn peas chives tuna plus brine onion and stock powder simmer for another five minutes
6. Taste and season with salt if it needs it turn off the heat add cheese stir well and serve
7. Cut the potatoes in half but don’t cut all the way to the bottom cut again the other way
8. Top with Tuna Mornay sauce plus extra cheese and chives if you wish

You may also try our:

Baby Potatoes in Sour Cream and Chives Salad