• sandrabrandalise


COOKBOOK: Quick Short Recipes

Please note, the quantity I use in my videos reflects the amount I’m making to feed an army of people (my family). I normally triple the quantity on the recipe, For precise amount to be used, please refer to recipe.

Super easy to make!

In no time it was ready to serve

You can use asparagus in a jar if they’re out of season. The fresh asparagus may take a little longer to prep but it is delicious! Nothing beats fresh! A tuna mornay with a twist…….asparagus, celery, red onion! You just can’t go wrong.

This was a great family meal.



Serves 4

850g can of tuna in oil, drained

2 tablespoons of lemon juice

Pepper and salt

30g of butter

1 bunch of asparagus, cut into bite size

1 red onion, diced

2 celery sticks, diced

a handful of chopped parsley

440g creamed mushroom soup

1/2 cup of milk

1/2 cup fresh breadcrumbs

2 cup grated cheddar cheese

Pre-heat the oven to moderate 180C.

Place the stem (thicker portion) of the asparagus in a microwavable dish, add two tablespoons of water and microwave for 4mins. Remove dish carefully from microwave and add the spear portions and microwave for a further 3mins. Drain and set aside.

Place butter in a deep pan, melt. Add onion and fry until just soft. Add celery, asparagus and half of the parsley. Stir well for a min. Add mushroom soup, stir well. Add milk. When it starts to simmer, remove from heat.

Brush an ovenproof dish with butter.

Place tuna in a bowl and add lemon juice, salt & pepper, mix well. Add tuna to the base of the prepared dish. Spread evenly. Add the asparagus mixture over the tuna, spread evenly.

Place breadcrumbs and grated cheddar cheese, the remainder of the parsley , mix well. Spread it over the tuna mornay. Bake in oven for 15mins or until cheese has melted and golden

Allow it to stand for 5-10mins before serving.

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