Tuna Mornay consists of tuna, pasta and vegetables in a creamy bechamel sauce. This recipe has been a family favorite for many years. This dish is easy to make using pantry staples. It’s also budget-friendly and comforting.
What Is Tuna Mornay?
Tuna Mornay uses Mornay Sauce which is a white creamy bechamel sauce enhanced by cheese. This sauce is used in this recipe to combine tuna with pasta and vegetables such as corn and peas. The final dish will be topped with either more cheese or breadcrumbs, and then baked until golden and bubbling.
Ingredients
Tuna Mornay:
- Pasta (penne or elbow macaroni works well)
- 2 tablespoons of unsalted butter
- 2 Tablespoons of plain flour
- 2 cups full cream milk
- Dijon mustard, optional (for added flavour)
- Half a cup of grated cheddar cheese
- Parmesan cheese, 1/4 cup
- Optional: 1/2 teaspoon of onion powder
- To taste salt and pepper
Add-Ins:
- 2 x 185g cans of tuna, in brine or springwater, drained
- 1 cup frozen peas
- Can or freeze 1 cup of corn kernels
- Half a cup of grated carrots (optional)
- Fresh parsley, chopped (optional)
Topping:
- 1/2 cup grated cheese (cheddar or mozzarella)
- 1/2 cup breadcrumbs (optional, for extra crunch)
- If using breadcrumbs, melt 1 tablespoon of butter
Preparation Steps
Step 1: Cooking the Pasta.
Bring a large pot with salted water up to a rolling boil. Add the pasta to a large pot of salted water and bring it to a boil. Drain pasta well and keep aside.
Tip: A slightly undercooked pasta is best for baked dishes as it cooks in the oven and doesn’t become mushy.
Step 2: Making the Mornay Sauce.
Melt the butter in a medium saucepan over medium heat. Add the plain flour to the melted butter and whisk for 1-2 mins. This creates a roux, which removes the raw flour flavor.
Add the milk gradually, whisking continuously to prevent lumps. Stir continuously until the sauce becomes thicker, which usually takes 5 to 7 minutes. Add the Dijon mustard, onion powder, Parmesan, and cheddar cheese (if you are using it). Mix until all the cheese is melted and sauce is smooth.
Add salt and pepper according to your taste. The sauce should be thick and creamy, just enough to coat a spoon.
Step 3: Combine Tuna with Veggies and Sauce.
Combine the cooked pasta with the tuna flake, peas (if using), corn, grated carrot, and parsley in a large bowl or pot. Pour the Mornay over the mixture, and gently stir until it is all well coated.
At this stage, you can adjust the seasoning to your taste.
Step 4: Assemble your Bake.
Pre-heat your oven to 180degC (350degF). Grease a 2.5-litre dish lightly.
Spread the remaining grated cheese over the surface. Sprinkle the remaining grated cheddar over the top. Mix the breadcrumbs and melted butter together, then sprinkle it over the cheese for a crunchy top.
Step 5: Bake your way to perfection.
Bake the uncovered dish in the preheated over for 25-30 minutes or until it is golden brown and the sauce bubbles around the edges.
You can put the top under the grill to get it golden. Be careful not to burn the surface.
Step 6: Cool down and serve.
Allow the Tuna Mornay to rest for 5 minutes prior to serving. The sauce will set and make it easier to serve.
If desired, garnish with chopped parsley. Enjoy the creamy, cheese goodness warm with a salad, crusty toast, or steamed veggies.
Serving Suggestions
Tuna Mornay can be eaten on its own but also goes well with:
- Crisp green salad with Lemon Vinaigrette
- Garlic bread or toasted sourdough
- Roasted broccoli and cauliflower
- Sauteed spinach and green beans
Add-ons and Variations
Tuna Mornay can be easily customised. Here are some tasty ways to adapt this recipe:
Vegetable Additions:
- Sauteed mushrooms
- Capsicum diced (bell pepper)
- Baby spinach or kale chopped
- Sweet potatoes or potatoes cooked in dices
Cheese Substitutes:
- For different tastes, use Gruyere, Swiss or a blend of cheeses
- Add cream cheese or ricotta for extra creaminess
Protein Swaps:
- Cans of salmon are a good substitute for tuna
- Add cooked shredded Chicken
- Add extra vegetables, white beans and tuna to make it vegetarian
Low-Carb Version:
- Replace pasta with steamed zucchini or cauliflower noodles
- Use almond flour instead of plain flour for thickening sauce
Extra Creamy Twist:
- Add a splash or two of evaporated milk or cream
- Add extra cheese to the top and bake for a richer, more indulgent result
Reheating and Storage
Tuna Mornay is great for leftovers.
Refrigerator:
Keep in an airtight storage container in the refrigerator for up to three days.
Freezer:
You can freeze the dish in small portions or whole for up to three months. Allow it to cool completely before tightly wrapping. Label the date and label for convenience.
Reheating:
You can reheat individual portions using the microwave, or you can warm up the entire dish by heating it in an oven at 160degC for 20-25 mins. To prevent it from drying, add a splash or water.
Tips to the Perfect Tuna Mornay
- Use high-quality tuna. Chunky, chunky tuna cooked in brine or springwater gives the best taste and texture.
- Do not skip the roux. Roux is essential to thicken the sauce without lumps.
- Test your sauce before adding pasta and tuna.
- Bake slightly undercooked pasta. A slightly undercooked pasta will hold its shape better.
- Breadcrumbs Crunch. To get a golden topping, combine breadcrumbs and melted butter.
Nutritional Note
Tuna Mornay contains a lot of protein, thanks to the tuna and the cheese. It also has carbs and fibres from vegetables and pasta. Use wholemeal pasta or low-fat cheese to make it healthier. Also, add more vegetables. This dish can be easily adapted to meet dietary requirements, such as gluten-free, dairy-free or low-carb.
Conclusion
Tuna Mornay has always been a classic. It is cheesy and full of flavour. Tuna Mornay makes a delicious and reliable choice for feeding a family or preparing a weekday lunch.
This recipe has been around for a long time because it is easy to prepare, requires minimal effort and provides maximum satisfaction. This will give you everything you need to create the best Tuna Mornay in your kitchen.
