This is another recipe that I stole off my mother. She used to make this tuna mornay every week. Lucky for me I like tuna mornay.

Boil the rice in a pot of water until the rice is ¾ cooked. Strain the rice in a colander and place into a glass-baking dish. Drain all the liquid out of the tuna and place the tuna over the rice.

Make the mornay sauce by placing the milk and onion in a small pot and simmer. Mix the flour and butter together and whisk into the simmering milk. Simmer the white sauce for 5 minutes then take out the onion. Take the white sauce off the heat then add the butter, egg yoke and cheddar cheese. Pour the mornay sauce over the top of the tuna then finish the dish by spreading the blue vein cheese and grated cheddar cheese over the top of the dish. Bake the tuna mornay in the oven of 370F for 15 minutes.

2 cups tined tuna

2 cups white long grain rice

2 tablespoon chopped spring onions

Mornay sauce

2 cup milk

½ onion

1 teaspoon butter

1 teaspoon flour

1 tablespoon grated cheddar cheese

1 egg yoke

1 teaspoon butter

1 tablespoon blue vain cheese

1 cup grated cheddar cheese

Time to make 1 hour Serves 4