Tuna sushi isn’t a first thought for camping, picnics, or packed lunches, however it is easy to make and as there are no raw ingredients it travels well.
Tuna mornay is a family favorite that we ate regularly. Now it is one of my camping favorites due to its simplicity and high protein.
The version shared here is the main foundation recipe, but I have substituted fresh milk for powdered milk, frozen mixed vegetables for canned, diced fresh, and even dehydrated. All have worked well.
It is sort of like a mac and cheese with tuna and vegetables.
2 cups of pasta, such as spirals or macaroni
2 cups of diced vegetables, fresh, frozen, or canned
1 liter (1 quart) full fat milk
2 tablespoons corn flour (corn starch)
500g (18 oz) grated cheddar cheese
1 onion, finely diced, optional
1 can of tuna in brine, or water - size of choice
Place a large pot on to boil with 1 liter of water, bring to a boil. When boiling add the pasta to cook.
When the pot of pasta starts boiling again add the vegetables. Cook until the pasta is al dente (firm to the bite).
Strain the pasta and vegetable, put to one side.
Tip about a half cup of milk into a cup. Heat the remaining milk in a saucepan until almost boiling.
While the milk is heating whisk the corn flour (corn starch) into the half cup of milk.
When the milk is almost boiling ad the corn flour slurry and stir until it starts to boiling – this will thicken the milk making a white sauce.
Add the onion (this is optional, I love it as it remains slightly crunchy, but looses its potency). Stir in.
Immediately add the grated cheese and stir in to the white sauce while it is simmering until all the cheese has melted.
Add the tuna, breaking up with a fork as you go to the size you prefer (I like small chucks the size of marbles). You may or may not add the tuna brine/water – I always add it.
Stir until well combined and just starts to boil again.
Potato Topping: Make a mashed potato, then place on top of the tuna mornay, similar to a shepherd’s pie. This makes a complete meal. Works best when cooking in a Dutch oven as the pot.
Cheese Top: Add a thin layer of bread crumbs and additional cheese. Season with herbs of choice or a herb rub. Bake in a casserole fashion in a Dutch oven, this creates a crispy cheese topping.