In my experience the Swiss do it best: crunchy, fluffy, cob bread dipped in a warm, creamy dip. The ultimate comfort food! This tuna dip is our family’s take on what the Swiss do so well.
I must confess, though. We came about this recipe by mistake. I had followed the recipe for regular Tuna Mornay from my grandma’s recipe book. We all thought it was tasty, but after eating half a serving we found the intensity of the Mornay a little over-powering. Then, in a moment of brilliance, I decided to dip a piece of toast into what was left of my dinner.
Delicious! The crunch and simple flavours of my toast served as a beautiful counter-balance to the strong flavours of our Tuna Mornay. The Tuna Mornay Dip was born!
This Tuna Mornay Dip is simple to prepare, yields a generous serving and gives a tasty seafood twist to the traditional warm dip. Serve with a crusty loaf of oven-warmed bread.
Simply tear off sections, dip into the Tuna Mornay and enjoy! Would go down nicely with some friends and a beer, whenever some comfort food is in order.
- 15 oz (425g) can tuna
- 15½ oz (440g) can cream oyster soup (or cream of mushroom)
- 4 (115g) oz packaged cream cheese
- 10 (285g) oz can cream-style sweet corn
- 1 large onion
- 1 cup dry breadcrumbs
- 1 tablespoon grated parmesan cheese
- 1 (30g) butter
- Chop onion finely, mix with the softened cream cheese. Add soup, corn and drained tuna.; season with salt and pepper.
- Heat together gently, stirring until combined. Transfer to ovenproof dish.
- Sprinkle over combined breadcrumbs and Parmesan cheese; dot with butter.
- Bake in moderate oven 15 to 20 minutes, until topping is brown.