This was a family favourite as I was growing up, however I've added a healthier twist on the original recipe, to which the white sauce is replaced with cauliflower. It is the perfect time of the year to make this dish given it is cauliflower season!
* Serves 2
Ingredients
1 small tin of tuna with olive oil
1/4 head of cauliflower broken into small florets, and finely chopped in food processor for approx 2 seconds
2 stalks of finely chopped spring onion
1/4 cup fresh or frozen peas
Fresh finely chopped chilli, less or more for your desired taste.
1/2 cup of cauliflower sauce. ( refer to recipe below)
Method
Drain oil into frypan, and once warm, add the finely chopped cauliflower. This should look and resemble rice. Stir for a few mins or until it softens.
Add the remaining ingredients, lastly tuna, and stir well.
Once it is well combined, pour the cauliflower sauce (separate recipe below) over and fold through. Sprinkle over spring onions.
For extra texture, add a sprinkle of sesame seeds (white or black can be used) and a small handful of dried onion.
Warm cauliflower sauce
A lovely light, subtle sauce to substitute the traditional white sauce - typically made of butter, flour and cheese.
* Makes approx 1 and 1/2 cups
Ingredients
1/2 head of cauliflower, broken into small florets
2 small whole garlic cloves
Enough water to cover vegetables
2 tablespoons of white tahini
1 teaspoon of Himalayan salt
Large pinch of white pepper
Pinch of smokey paprika.
Method
Add water to pot. Once it comes to the boil, add cauliflower and garlic and steam until soft. Allow approx 5-10 mins. Put aside the vegetable water (use to thin sauce)
Place veggies into the food processor.
Add tahini and spices and process until it becomes smooth and silky.
Add a small amount of vegetable water and continue to blend until it is smooth and to your desired thickness.
This is a perfect way to increase nutrition, flavour and creaminess to Tuna Mornay or other warmed veggies!