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A-little-bit-fancy tuna mornay recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Impress with elegant deconstructed Yellowfin Tuna mornay showcasing premium Australian tuna.
Ingredients:
  • 100g butter
  • 60ml (1/4 cup) olive oil
  • 800g baby white skinned potatoes
  • 4 garlic cloves, crushed
  • 62.50 ml finely chopped fresh flat-leaf parsley leaves
  • 40g (1/4 cup) plain flour
  • 500ml (2 cups) milk
  • 75g gruyère cheese, coarsely grated
  • 100g baby spinach
  • 4 (about 200g each) Australian Yellowfin Tuna steaks
  • 30.00 ml drained baby capers, rinsed
Instructions:
  • In a large ovenproof frying pan over medium-high heat, melt the butter and oil until the butter is foamy. Cook the potatoes for 10 minutes until golden, then add the garlic and parsley. Stir and cook for another minute until aromatic and well coated. Transfer to a bowl and cover to keep warm.
  • Melt the rest of the butter in a medium saucepan over medium-high heat. Add flour and cook while stirring for 1 minute until bubbling. Remove from heat. Slowly mix in the milk until fully combined. Return to medium-high heat and cook, stirring constantly until the mixture boils. Reduce heat to medium and cook while stirring for 5 minutes until thickened. Add cheese and spinach, stir and cook for 1 minute until spinach wilts and cheese melts. Season to taste.
  • As the sauce simmers, generously coat both sides of the tuna steaks with the remaining oil. Heat a frying pan over medium-high heat. Sear the tuna steaks for 1 to 2 minutes per side (adjust based on thickness) until reached desired doneness. Season to taste.
  • Plate the tuna and potatoes, drizzle with white sauce, and garnish with capers.

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