Adam Liaw's classic tuna mornay is a budget-friendly family favorite, but there's a catch: the 'dumbest rule in cooking' that prohibits mixing seafood and cheese. In my opinion, this rule is a myth, as seafood and cheese are paired in almost every cuisine that has access to both. For instance, lobster thermidor in France, tuna melts in the US, and prawn saganaki in Greece all showcase the perfect marriage of seafood and cheese. However, the key to a successful tuna mornay lies in the choice of cheese. Australian mornays often use tasty cheese, a mild cheddar, which lacks the strength of parmesan. To remedy this, a simple solution is to add a teaspoon or two of vegetable stock powder. This small adjustment enhances the savouriness of the dish, making it creamier and more flavorful. Personally, I think this is a brilliant way to elevate a classic recipe and make it more affordable. The secret to a better mornay is in the sauce base, which is a classic French bechamel. From this smooth base, grated cheese is added to create a mornay. The best recipes from Australia's leading chefs are just a click away, and I highly recommend signing up for the newsletter. Now, let's dive into the recipe. The method involves cooking macaroni, making a creamy cheese sauce, folding in the tuna, and baking it in an ovenproof dish. To add texture and crunch, a simple breadcrumb topping is fried in butter and olive oil, creating a delicious pangrattato. However, I suggest cooking the topping separately to avoid sogginess. The result is a creamy, crumb-topped tuna mornay that's perfect for feeding a family of four for under $5 each. In my view, this dish is a testament to the power of affordable home cooking, and it's a must-try for anyone looking to impress their family with a delicious and budget-friendly meal. So, don't let the 'dumbest rule in cooking' stop you from making Adam Liaw's classic tuna mornay. Instead, embrace the creativity and innovation that this dish offers, and enjoy a delicious meal that's both satisfying and easy on the wallet.
