'Healthy' Tuna & Vegetable Mornay Bakes.

So here is my latest Weight Watchers Recipe from the August edition. Tuna mornay is one of my favorite things to eat so I was quite excited to try out this recipe to see if it tasted similar to the creamy, buttery and fatty ones that I can happily eat a whole bowl full in 5 minutes flat!

And it definitely did live up to my expectations, It was creamy and full of flavour and I probably scoffed way more than I should have.
Even though it looks pretty ordinary in the photos don't judge it by it's looks, try it and you wont be disappointed if you love tuna mornay!

As always click the cut below to see more photos and the recipe. And lastly, I just want to thank anybody who has taken the time to read my blogs and leave a comment, it means a lot! :)

Notes

As you can see from the magazine photo down the bottom of the page I didn't have any small ramekins to bake the tuna mornay in so I had to use a large, glass pie dish which meant that layering the potatoes on top was quite tricky and they all basically fell apart as I was trying to put them on top so I had to re arrange the whole lot as best I could!

Also for anyone on Weight Watchers, this recipe Serves 4 and is 9 ProPoints value per serving.

Ingredients

- 3 small desiree potatoes, unpeeled, very thinly sliced

- 2 tbs Weight Watchers Canola Spread

- 4 green shallots, thinly sliced

- 1 1/2 tbs plain flour

- 1 1/2 cups (375ml) reduced- fat milk

- 50g 25% reduced- fat cheddar cheese, grated

- 425g can of tuna in springwater, drainer

- 1 1/2 cups (180g) frozen pea and corn mix, thawed

- 50g baby spinach leaves, coarsely chopped

Method

1. Preheat oven to 200°C or 180°C fan- forced. Lightly spray four 1- cup (250ml) capacity ramekins with oil. Lightly spray a baking tray with oil, then arrange potatoes on tray, overlapping slices, into four rounds about the same diameter as the top of the ramekins. Lightly spray with oil. Bake for 15 minutes or until potatoes are lightly golden around the edges.

 2. Meanwhile, melt the canola spread in a medium saucepan over low heat. Add shallots and cook, stirring for 1 minute or until softened. Add flour and cook, stirring for 1 minute. Remove from the heat, then gradually stir in the milk until smooth. Stir over medium heat until the mornay sauce just comes to the boil, then reduce heat and simmer for 1 minute. Remove pan from the heat, then add grated cheese and stir until melted and smooth.

3. Add canned tuna and frozen vegetables to cheesy mornay sauce, mixing well to combine. Season with salt and freshly ground black pepper. Spoon the mixture into ramekins. Carefully top with the potato rounds, then place ramekins on baking tray and bake for 15 minutes or until golden and heated through.

This is where I had trouble as I didn't have any smaller ramekins. The potatoes all fell apart when I tried to put them on top of the mornay sauce in the pie dish and they didn't brown evenly either.

Because I love anything in the onion family, I added a large onion sliced thinly and also some spring onions to the butter.

The sauce once I added the grated cheese.

The tuna mornay finished and ready to be topped with the potatoes.

Just before I was ready to take out the tuna mornay I put some broccolini on to cook.

Once I took it out of the oven. The potatoes weren't crisp all over but I couldn't wait any longer for it!

When I dished up I had to re- arrange the potatoes on top.

The presentation in the magazine in the cute little tea cup ramekins is much better but mine still tasted good! :)