When @SirKnight posted that it was time for us to go #back2basics, this was the first thing I thought of making. And then I wasn't well enough to make it for a bit, but now I'm feeling better and this dish tasted great.
This recipe comes from my mum. I'm no idea where she got it from. Might have been a cook book, might have been my grandma. I got it on a scrap of paper, and I'm pretty sure we've all modified it a bit over the years.
1 1/2 cups Milk
1 Bay Leaf
5 Black Peppercorns
425 gram can Tuna in Brine
60 grams Butter
1 Onion, chopped
2 Celery Stalks, chopped
1/4 cup Flour
1/4 teaspoon Nutmeg
1/3 cup Cream
2 tablespoons Gherkins, chopped
1/4 cup Parsley, chopped
100 grams Cheddar Cheese, grated
1/2 cup Breadcrumbs
Place the milk, bay leaf and peppercorns in a saucepan and slowly bring to the boil. As soon as it starts to boil, remove from the heat and let it sit for 15 minutes to infuse. Strain the milk into a jug, discarding the bay leaf and peppercorns.
Drain the can of tuna, adding the brine to the milk. Break up the tuna with a fork. Preheat the oven to 180 C.
Melt the butter in a large saucepan. Add the onion and celery and cook, stirring for about 5 minutes.
Stir in the flour and cook for a minute.
Remove from the heat and slowly mix in the milk and brine. Start with 1/4 cup at a time. When half the liquid is mixed in, add 1/2 cup at a time until it's all mixed in.
Return to a low heat until it boils and thickens. Simmer gently for 2-3 minutes.
Stir in the nutmeg, cream, gherkins, parsley and half the cheese.
Remove from the heat and stir in the tuna.
Pour the mixture into a greased casserole dish. Top with the remaining cheese and sprinkle the breadcrumbs on top.
Bake for 15 - 20 minutes or until golden.
