This easy tuna recipe with bechamel sauce is by far my favorite breakfast/lunch recipe. My mom would usually make this for us to take to school as lunch. Back in Mauritius, we would generally take bread stuffed with food. It’s a little bit like taking sandwiches, but instead of sandwich slices, we use round french bread. I rarely ate cereals in home and truth be told, I still rarely eat them. I don’t really like them, I feel like I am eating food without any nutrition. The only “cereal” I would eat is oatmeal, although I am not sure if it falls under that category.
Now, back to our recipe for today. It’s a real quick and easy tuna recipe to make for breakfast, or for lunch or even as a spaghetti white sauce. Up to your fancy. How is this recipe quick and easy? Well, as far as I am concerned, I love this recipe because personally, I am totally horrible at making bechamel sauce. Why? I always get lumps in my sauce! And this recipe is a “lumpy-proof” way of making the bechamel sauce. It’s really simple. Instead of melting the butter, adding the flour, mix and add milk in the traditional way, you mix the flour in the milk beforehand and then add it to the melted butter. In this way, you won’t get lumps at all! Of course, you just have to add the milk little by little and mix slowly.
It’s really the perfect recipe for beginners learning how to cook. I hope you enjoy this breakfast/lunch recipe! Let me know your thoughts on it!
Don’t forget to check out my other Mauritian Recipes
Easy Tuna Recipe with Bechamel Sauce (White Sauce)
Prep Time:5 minutes
Cook time:15 minutes
Total Time:20 minutes
- 1 tuna can
- 1/2 onion chopped/li>
- 1 tsp thyme leaves/li>
- chopped parsley or basil leaves
- 3 tbsp olive oil( 60 ml)
For the Bechamel Sauce
- 2 tbsp butter
- 250ml milk
- 25g flour
- salt and pepper to taste
- cheese(up to you)
- Heat pan and add olive oil. When hot, add the chopped onion, thyme leaves and half of the chopped parsley. Cook until translucent.
- Add the tuna and fry for about 1-2 minutes. Season with some pepper and salt. Remove and keep in a casserole.
- Add the milk slowly with the flour, mixing it to make a paste at first. Continue adding the rest of the milk until all is well mixed. That should prevent lumps from forming.
- Heat pan. When hot (but not too hot or the butter will turn brown), add the butter and melt.
- Add the flour-milk liquid and stir until it thickens.
- Add the rest of the chopped parsley, mix.
- Add the cheese and mix. Add salt/pepper to taste.
- Pour the bechamel sauce onto the tuna and serve.