A delightful and creamy tuna bake with a medley of vegetables, topped with a crispy breadcrumb and cheese crust.
Preheat your oven to 185°C.
Ensure the oven is fully preheated to achieve even cooking.
In a saucepan, melt the butter over medium heat, then add the chopped onion and celery. Cook until softened, about 3 minutes.
Stir frequently to prevent the vegetables from sticking or burning.
Sprinkle the flour over the cooked vegetables and stir well. Gradually pour in the milk while whisking continuously to avoid lumps.
Whisking continuously ensures a smooth and creamy sauce.
Cook the mixture until it thickens and starts to bubble, then remove from heat.
The sauce is ready when it coats the back of a spoon.
Stir in the tuna, salmon, corn, peas, and half of the cheese into the sauce.
Mix gently to avoid breaking up the fish too much.
Transfer the mixture into an ovenproof dish, spreading it out evenly.
Use a spatula to smooth the top for even baking.
Sprinkle the breadcrumbs and remaining cheese over the top.
For extra flavor, mix the breadcrumbs with a little melted butter before sprinkling.
Bake in the preheated oven for 20 minutes, or until the top is golden and crispy.
Check the bake halfway through to ensure even browning.
Serve hot with a side salad or steamed vegetables.
Garnish with fresh parsley for a touch of color and flavor.
