Adam Liaw's classic tuna mornay is a budget-friendly family favorite, but it's not without its challenges. In the midst of a cost-of-living crisis, feeding four for under $20 is tough, but Liaw's masterclass shows how to turn this affordable dish into a creamy, crumb-topped winner. Personally, I think this is a brilliant example of how simple, budget-friendly recipes can be transformed into something truly special with a few clever tricks. What makes this particularly fascinating is the way Liaw challenges the 'dumbest rule in cooking': the idea that seafood and cheese shouldn't be mixed. In my opinion, this rule is outdated and restrictive, and Liaw's tuna mornay proves that seafood and cheese can be paired beautifully. From my perspective, the key to a successful tuna mornay is in the sauce. By using a blend of tasty cheese and vegetable stock powder, Liaw creates a creamy, cheesy sauce that lacks the strength of parmesan but still has body and texture. This is a common issue with Australian mornays, but Liaw's solution is simple and effective. One thing that immediately stands out is the importance of undercooking the pasta. By cooking the macaroni for a few minutes less than the packet directions, Liaw ensures that the pasta is well short of al dente. This is a classic Italian trick that helps to prevent the pasta from drying out and ensures that it cooks perfectly in the oven. What many people don't realize is that the sauce is the star of this dish. By using a blend of tasty cheese and vegetable stock powder, Liaw creates a creamy, cheesy sauce that lacks the strength of parmesan but still has body and texture. This is a common issue with Australian mornays, but Liaw's solution is simple and effective. If you take a step back and think about it, it's clear that the key to a successful tuna mornay is in the sauce. By using a blend of tasty cheese and vegetable stock powder, Liaw creates a creamy, cheesy sauce that lacks the strength of parmesan but still has body and texture. This is a common issue with Australian mornays, but Liaw's solution is simple and effective. This raises a deeper question: why do we often overlook the importance of the sauce in pasta dishes? A detail that I find especially interesting is the way Liaw uses stale bread crusts to create a crispy, garlicky topping. By frying the breadcrumbs and garlic in a mix of butter, olive oil, and garlic, Liaw creates a deliciously crunchy pangrattato that adds texture and flavor to the dish. What this really suggests is that simple, budget-friendly recipes can be transformed into something truly special with a few clever tricks. In conclusion, Adam Liaw's classic tuna mornay is a brilliant example of how simple, budget-friendly recipes can be transformed into something truly special. By challenging the 'dumbest rule in cooking' and focusing on the sauce, Liaw creates a creamy, crumb-topped winner that is perfect for feeding a family of four for under $5 each. If you're looking for a way to elevate your pasta game, I highly recommend giving this recipe a try.
