Salmon Mornay

 My take on it anyway. You can always substitute salmon for tuna (preferably fresh, however, canned in spring water is fine). Up the condiments should you wish to have this as your evening meal too!

Makes six portions

You'll need:

1 onion, diced
1 tblsp vegetable oil
110g fresh salmon, cut into small cubes
1 stick of celery, roughly chopped
kernels from 1 fresh corn on the cob
6 homemade vegetable stock icecubes (liquid I'd saved from cooked root vegetables, frozen in icecubes for moments like this)
2 tsp of chopped parsley
40g/1 1/2 oz butter
40g/1 1/2 oz plain flour
290ml/1/2 pint milk

Saute the onion and the celery in the oil for a few minutes, then add the cubes of salmon, parsley, corn and the vegetable stock cubes.

Put a lid on the saucepan and cook over a gentle heat until the vegetables are soft and the salmon cooked through.

The roux (white sauce):

In a separate pan (thanks Fanny Craddock: http://www.bbc.co.uk/food/recipes/rouxthebasicwhitesau_13035)

Dissolve the butter in a pan and add the flour.

Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.

Cook for a minimum of 2 minutes to cook out the taste of the flour.

Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring.

Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition. 

Combine the salmon with the white sauce and blend to the desired consistency.