Chilli jam mornay recipe

chilli jam mornay bowl

Chilli jam mornay recipe

Sooo, the situation
is that after this LONG day, I have returned home to my freshly rearranged house.

One thing led to another, and i ended up making a chilli jam and tahini tuna mornay. It is inspired by a recipe shown to me by my dear friend Benny Clifton in Randick in maybe 1996 or some time like that.

You are probablt not interested in ALL the PREAMBLE. So, perhaps I should cut to the CHASE!!

The recipe is as follows:

Chilli jam tuna mornay

Servings 2


  • 1 tbsp olive oil
  • 1 small red opnion finely diced
  • 2 cloves garlic minced or finely diced
  • 1 tsp mustard seeds
  • 1/2 zucchini diced
  • 1/2 red capsicum chopped
  • 2 medium (or 1 field) mushroom diced
  • 1 185 g can tuna
  • 1 cup brown rice
  • 1/4 cup tahini
  • 1 tbsp Greek yoghurt
  • 2 tsp chilli jam plus more for serving
  • 2 spring onions sliced


  • Heat olive oil in large frypan until shimmering on medium
  • Add onion and gently saute for 4 - 5 minutes
  • Add garlic and mustard seeds and saute for another minute
  • Add zucchini, capsicum and mushrooms and continue to cook for about 3 - 4 minutes until softened
  • Add tuna and mix through until heated
  • Turn off heat and add tahini, greek yoghurt and chilli jam to pan. Stir through
  • Serve on brown rice with spring onions as a garnish
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