TUNA MORNAY HOR D'OEUVRES
COOKBOOK: Stack Cooking for families - Virginia Hill
What can I say, so easy to make! Great for a dinner party ! Or, served as finger food. The filling was delicious made up of tuna, almond, peas, cheese in a white sauce. Bake them for ten minutes and watch them go!
Apologies for the bad photo! I really need to invest on a better camera!
Hope you enjoy!
2 tablespoons of finely grated almonds
1 1/2 tablespoons butter
1 1/2 tablespoons plain flour
1 cup milk
1/2 cup grated cheese
1 x 425g can tuna, well drained
1/3 cup of frozen peas
salt & pepper
Melt butter in saucepan; stir for a few seconds until it comes off the side of the pot. Add milk gradually and whisk continuously and vigorously until it boils and thickens. Remove from heat.
Flake tuna, add almonds, cheese and peas and mix well. Add the cheese and mix. Add the white sauce and mix well. Add salt and pepper.
Fill the hot d’ouever shells. Baked them for 10-15mins. Serve them with a side green salad or as a side snack.