Name: Tuna Mornay Wellington recipe
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Yield: 8
Cuisine: australian
Ingredients: 60g butter; 1 tsp olive oil; 1 small brown onion, diced; 40.00 ml plain flour; 375.00 ml milk; 2 tsp dijon mustard; 1/2 tsp garlic powder; 125.00 ml grated tasty cheese; 4 x 185g tins tuna, drained; 350g zucchini, grated; 200g baby spinach, roughly chopped; 4 sheets puff pastry; 1 egg, beaten

by Greer Worsley Last updated on 11/11/2022

Using pantry staples and some fresh ingredients, this tuna mornay wellington lifts an everyday family meal to something far more decadent. Enjoy with some fresh steamed vegetables on the side. - Greer Worsley

Ingredients

60g butter
1 tsp olive oil
1 small brown onion, diced
2 tbsp plain flour
1 1/2 cups milk
2 tsp dijon mustard
1/2 tsp garlic powder
1/2 cup grated tasty cheese
4 x 185g tins tuna, drained
350g zucchini, grated
200g baby spinach, roughly chopped
4 sheets puff pastry
1 egg, beaten

Method

Step 1

Melt half the butter with the oil in a medium saucepan. Add onion and cook over low heat for 4 minutes until soft. Add flour and cook, stirring, for 1 minute. Pour in milk and whisk until smooth. Bring to the boil, then reduce heat and simmer until thick. Remove from heat and stir through mustard, garlic powder, cheese, and salt and pepper as required.
Step 2

Add drained tuna and stir to coat in the creamy sauce. Refrigerate to chill.
Step 3

Heat remaining butter in a large frypan and cook zucchini for 2-3 minutes until liquid has been released and evaporated. Add spinach and stir briefly to wilt. Season with salt and pepper, then refrigerate to chill.
Step 4

Preheat oven to 180C fan forced. Line a large oven tray with baking paper.
Step 5

Create a long rectangle by cutting 10cm strips off two sheets of puff pastry. Set aside. Place remaining larger pieces on prepared tray end to end so that they’re slightly overlapping. Press to seal. Trim about 10cm off one end and set aside to use as decoration. Cut 7cm strips off the remaining two sheets and place end to end, slightly overlapping, to create another slightly wider rectangle. Press to seal and trim about 12cm off one end. Set aside.
Step 6

Leaving a 2cm border, spread tuna mornay mixture in an even layer on top of the first rectangle of pastry. Spoon zucchini mixture on top of the tuna, spreading it into an even layer. Gently lift second, wider rectangle of pastry and drape over the filling. Press edges together to encase the filling, then roll the sealed edges in towards the centre. Brush all over with beaten egg.
Step 7

Cut reserved pastry into 1cm wide strips. Use to create a pattern on top of the wellington. Brush with beaten egg.