This week Roys Grandpa has been away on business, and Roy has a favourite dinner when Grandpa isn't home. Grandpa doesn't like eggs or tuna very much, but one of Roys favourites is a devilled tuna bake which uses tinned tuna and hardboiled eggs. It is a quick, cheap and easy dinner which Roy's Grandma has been making for years. She says the recipe came off a box of Uncle Tobys Oats (about 35 years ago), but Roy has never seen it, and Grandma has also made a few changes since then! So this week, Roy Creates Devilled Tuna Bake.
You Will Need:
- One onion, finely chopped
- 90 grams of butter
- 3 tablespoons of flour
- 1 teaspoon of dry mustard
- A little cayenne pepper to taste
- 1 teaspoon of salt
- Pepper to taste
- 1 and 1/2 cups of milk
- 1 tablespoon of lemon juice
- 1 large tin of tuna. Roy likes tuna in olive oil, but you can use tuna in spring water instead if you like. This bake also works with salmon.
- 2 or 3 finely chopped gerkins
- 3 shelled hardboiled eggs
- Another 2 tablespoons of melter butter or margarine
- 1/2 a cup of shredded cheese (Roy actually uses a bit more, but it's up to you)
- 3/4 of a cup of rolled oats
Method:
- Preheat the oven to 180 degrees.
- Chop the eggs up. You want them in small bite sized chunks, and if they crumble a bit it doesn't matter.
- Make an oniony white sauce. To do this melt the butter in a saucepan and start frying the onion off. Add the flour, salt, cayenne, pepper and mustard and cook, stirring constantly until the mix is browned and bubbly. Take the pan off the heat and gradually whisk in the milk and then cook the sauce until it thickens.You want to whisk the milk in gradually or the sauce will go lumpy. If it goes lumpy anyway, just put a stick blender in!
- Stir the lemon juice, gerkins, eggs and tuna into the white sauce.
- Pour into a greased baking dish.
- Combine the melted butter, oats and cheese and sprinkle this over the top.
- Bake for 20 minutes, or until the bake is browned and bubbly.
- Serve with salad and enjoy.
