Don’t let the ‘dumbest rule in cooking’ stop you making Adam Liaw’s classic tuna mornay

Feeding four for under $20 is tough, but in this masterclass, Adam Liaw explains how to turn a budget-friendly family favourite into a creamy, crumb-topped winner.

Feeding a family of four for under $5 each? In the midst of a cost-of-living crisis, dinner can feel like an impossible challenge. But the truth is, dishes such as tuna mornay are classics for a reason: affordable home cooking has always been an essential weapon in our kitchen arsenal.

Follow my masterclass to ensure this budget-friendly family favourite becomes an instant winner in your household.

180g (1½ cups) grated tasty cheese, plus 180g extra to scatter on top

Preheat the oven to 180C fan-forced (200C conventional). Bring a large pot of water to a boil and add 1 tablespoon of salt. Drop in the macaroni and cook for 2 minutes less than the packet directions. Scoop out a few tablespoons of the starchy pasta water and set aside, then drain the pasta well.

While the pasta cooks, heat a medium saucepan over medium heat and melt half the butter. Fry the onions for about 3 minutes until softened. Stir in the flour and cook for another 3 minutes to form a blond roux. Gradually whisk in the milk, a little at a time, until you have a smooth sauce with the consistency of thickened cream. Stir through the vegetable stock powder and 180g of the tasty cheese until melted, then season to taste with salt and pepper.

Break the tuna into large chunks and gently fold it through the cheese sauce. Pour the sauce over the drained pasta and mix well. Transfer everything to a large ovenproof dish, pour your reserved pasta water around the edges, and scatter the extra 180g of cheese over the top. Bake for about 30 minutes until golden and bubbling.

While the mornay is baking, blitz the bread crusts to a coarse crumb (or finely chop into tiny cubes). Heat a frying pan over medium heat, add the remaining butter and olive oil, and fry the breadcrumbs and garlic until beautifully browned and crisp. Season well with salt, stir through the dried parsley, and remove from the heat.

Scoop the hot tuna mornay into bowls and scatter the crunchy garlic breadcrumbs over the top just before serving.

Mornay is a classic French sauce that begins with a bechamel – one of the French “mother sauces” made by whisking milk into a blond roux of equal parts butter and flour. From that smooth bechamel base, grated cheese is added to produce a mornay. The cheese is classically a mix of gruyere and parmesan – the gruyere providing body and texture, while the parmesan adds strength and savouriness.

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