Adam Liaw's tuna mornay is a classic budget-friendly family favorite, but it's not without its challenges. In this article, I'll delve into the secrets of this dish, offering a masterclass in making it an instant winner in your household. I'll also address a common misconception about seafood and cheese, and provide tips for saving your pasta from drying out and creating a crispy breadcrumb topping.
The Secret to a Better Mornay
The key to a superior mornay lies in the sauce. While the recipe includes onions, the main issue with Australian mornay is the use of tasty cheese, a mild cheddar. This cheese adds body and texture but lacks the strength of parmesan, resulting in a creamy and cheesy sauce that lacks savoriness. To rectify this, Adam suggests adding grated parmesan or, for a more affordable option, a teaspoon or two of vegetable stock powder. This simple adjustment transforms the dish, enhancing its flavor and depth.
The Dumbest Rule in Cooking
The age-old 'rule' against mixing seafood and cheese is, in my opinion, the most absurd in all of cooking. Seafood and cheese are a dynamic duo in almost every cuisine, from French lobster thermidor to Greek prawn saganaki and Italian swordfish involtini. The most iconic combination, however, is tuna mornay. This dish defies the so-called rule, and anyone who tells you otherwise is simply wrong. It's a testament to the versatility and deliciousness of seafood and cheese when combined.
Saving Your Pasta from Drying Out
For any al forno pastas or pasta bakes, the Italian trick is to undercook the pasta by a few minutes, ensuring it's well short of al dente. Then, add a splash of the starchy pasta water to the mix before baking. This simple technique prevents the pasta from drying out, allowing it to absorb the extra liquid and finish cooking perfectly. The result is a moist and flavorful dish, free from the dreaded dry pasta.
Creating a Crisp Breadcrumb Topping
Texture is crucial in elevating tuna mornay from average to excellent. A crispy breadcrumb topping is the perfect finish. However, I recommend cooking the breadcrumbs separately to avoid sogginess. Frying coarse crumbs or small cubes of bread in a mix of butter, olive oil, and garlic creates deliciously crunchy garlic breadcrumbs, known as pangrattato. This topping adds a satisfying crunch and depth of flavor to the dish.
In conclusion, Adam Liaw's tuna mornay is a delightful and affordable dish, and with a few simple adjustments, it can become a household favorite. By addressing the issues with the sauce, embracing the seafood and cheese combination, saving the pasta from drying out, and creating a crispy breadcrumb topping, you'll have a mouthwatering meal that will impress your family and friends.
