50g butter chopped
1 large brown onion chopped
2 celery stalks halved and diced finely
2 tbs plain flour
2+ cups milk
¾ cup grated cheddar cheese
1 tsp curry powder
425g can tuna in springwater drained
½ cup panko breadcrumbs
2 bread rolls
canola oil cooking spray
Hard boil the two eggs. Cool, peel and halve lengthways then slice. Cover and set aside in refrigerator.
Heat butter in a deep sided non stick saucepan over a medium heat until melted and foaming. Add onion and celery. Cook for 2-3 minutes or until onion has softened. Add the flour and using a wooden spoon, stir through evenly. Cook; stirring for one or two minutes until flour is cooked.
Turn heat down and add milk ¼ cup at a time, stirring constantly to prevent lumps from forming. Cook until sauce has finished thickening (treat like a roux for this stage), using additional milk if needed to manage the consistency. Stir in the curry powder, cheese, eggs and the tuna. Keep warm on a low heat.
Cut bread rolls in half and remove the white centres tearing into large (½cm) breadcrumbs.
Divide the tuna mixture into individual oven proof ramekins or small bowls, and top each with some of the large breadcrumbs, then lightly sprinkle with panko crumbs to fill some of the gaps. Spray lightly with canola oil.
Place under a griller on high for around 5 minutes or until crumbs are browned.
“VERY SEVENTIES - BUT A VERY WARM AND INVITING DISH, THAT ALWAYS BRINGS A SMILE”
Moderate difficulty - but still OK for a weeknight.
ONE OF MUM'S - TO ME IT'S ONE OF THE TASTES OF McALISTER STREET AND MY CHILDHOOD. MUM COOKED IT IN A CASSEROLE DISH WITH NORMAL BREADCRUMBS, AND SERVED IT AT THE TABLE WITH RICE.
WHATEVER WAY - IT'S GOOD FOOD AND YOU'RE ALWAYS LIKELY TO EAT TOO MUCH OF IT.
THE CELERY SHOULD STAY SLIGHTLY CRUNCHY.