Tuna Mornay recipe

Tuna Mornay recipe

This classic weeknight dish is sure to please the whole family. To make this tuna mornay even easier, we use our no-fail white béchamel sauce.

This is Why We Love It

This classic tuna mornay recipe uses everyday ingredients and is simple and delicious. This is the ultimate comfort food dish.

This favourite recipe is similar to zucchini slices and curried sausages.

This cheesy tuna casserole pasta can be made at home by anyone. Your whole family will love it! It is a great choice for fussy eaters and young children because it combines creamy sauce, pasta and cheese topping.

Tuna mornay can be frozen and made-ahead friendly, great for parties, potlucks, or picnics.

What is Tuna Mornay?

Tuna mornay, a white sauce-based pasta bake or casserole that uses canned tuna, pasta and other vegetables such as peas, corn, and so on, is made from canned tuna.

Many Australian households make this a staple weeknight meal. This is comfort food, especially when Mum makes it!

To make the tuna mornay even simpler, we used our creamy no-fail Bechamel Sauce method (the same one used in our Greek Moussaka Vegetable Bake).

The tuna mornay is delicious, but the breadcrumb and golden brown cheese toppings are the best!

What you’ll need?

• Tuna – Simple canned tuna is the best choice for this recipe. You can also use spring water or brine tuna, although oil-fried tuna will be more flavourful. We recommend avoiding flavoured tuna cans because they could clash with the creamy, cheesy sauce. However, you can experiment with other flavours if you’re feeling inspired. Substitute canned salmon with leftover roast chicken/rotisserie chicken.
• Pasta – We love using penne or fusilli spiral pasta in tuna mornay. You can substitute any type of short pasta that you have.
• Vegetables – Simply slice a simple brown, white, or yellow onion. Next, add some frozen peas or corn or a mixture of peas, carrots, and corn. If you prefer canned vegetables, you can also use them.
• Shredded cheese – This cheddar cheese is great because it’s sharp without being too stringy, like mozzarella. If you want to add more bite, you can grated some parmesan.
• Easy White Sauce – Sarah has mastered the art of making a simple béchamel sauce. Our recipe is quick and simple, unlike traditional béchamel. You will need butter, all-purpose flour, milk and shredded cheese. Follow the steps on the recipe card and season the dish with salt, pepper, and nutmeg.

How do you make it?

1. Pre-heat oven to 180°C / 360°F
2. Pasta should be cooked for 1 minute less than what is on the packet. Drain the pasta and place it in a large baking dish.
3. In a large saucepan, heat the butter and flour. Continue whisking until the butter is melted and the sauce starts to thicken. You will have a smooth base white sauce base because you won’t get lumps by whisking.
4. Turn down the heat. Stir in the peas and corn. Mix in the tuna and break it up with the whisk. It can be made as small or as large as you wish.
5. Mix in the cheese, parmesan and chicken stock. Add optional salt and pepper. Continue to whisk until all ingredients are well combined. Let the mixture heat for about a minute, and then turn off the heat.
6. Mix the sauce mixture over the pasta, and then bake it.
7. Use a spoon to flatten the top.
8. Sprinkle with cheese and breadcrumbs. Bake for 15-20 minutes or until golden brown.

Tips

• Baking Dish A large, shallow dish is best for maximizing your crispy topping.
• Storage Leftover tuna meat will keep for 2 to 3 days in the refrigerator, or frozen for up to two months. Remaining tuna mornay should be kept in an airtight container.
• This is the secret sauce to this recipe! You can either make your seasoned stuffing mixture yourself or purchase one. Every bite is enhanced by the seasoning of the breadcrumbs.