Tuna Mornay Recipe

This tuna mornay recipe is an Aussie classic: pasta, tuna and peas folded through a smooth cheese sauce, then baked under a crunchy, golden topping.

It uses pantry staples, takes about 45 minutes and freezes well. The secret to a great one is the sauce, so that’s where we start.

The sauce: how to make a smooth mornay

Mornay sauce is a white sauce (butter, flour and milk) with cheese melted in. Four steps get it right:

1. Cook the flour. Stir the flour into the melted butter for 1 to 2 minutes, until it smells nutty. This stops the sauce tasting floury.
2. Add warm milk slowly. A splash at a time, whisking smooth before adding more. This is how you avoid lumps.
3. Simmer until glossy. 2 to 3 minutes, until it coats the back of a spoon.
4. Add the cheese off the heat. High heat makes cheese split and go oily.

A little Dijon mustard and lemon keep the sauce from tasting heavy. Tasty cheddar gives body, and a spoon of parmesan adds a savoury kick.

Baked or stovetop?

What goes into this tuna mornay recipe

• Tuna: tinned tuna in springwater or brine, drained well. Flake it gently so you keep some chunks.
• Pasta: spirals, shells or macaroni hold the sauce best. Cook them 1 to 2 minutes less than the packet says.
• Peas and corn: frozen is perfect. Broccoli, spinach or mushrooms work too. Aim for about 2 cups of veg.
• Topping: panko or fresh breadcrumbs mixed with melted butter and cheese. Crushed water crackers are a fun swap.

Tuna Mornay Recipe

Recipe by Ella McKenzie

0.0 from 0 votes

Course: MainCuisine: AustralianDifficulty: Easy

Servings

4

servings

Prep time

17

minutes

Cooking time

25

minutes

Calories

610

kcal

Total time

45

minutes

Classic Aussie tuna mornay: pasta, tuna and peas folded through a smooth cheese sauce with lemon and Dijon, finished with a crunchy cheddar breadcrumb topping. Easy to make ahead and freeze.

Ingredients

• For the bake

• 300 g dried short pasta (spirals, shells or macaroni)

• 2 x 185 g cans tuna in springwater or brine, drained and flaked

• 1 cup frozen peas (or 1/2 cup peas + 1/2 cup corn), thawed and drained

• 1 tbsp lemon juice + 1 tsp zest

• Fresh parsley, chopped (optional, to finish)

• For the mornay sauce

• 40 g unsalted butter

• 1 small brown onion, finely diced

• 2 cloves garlic, minced

• 1/4 cup (35 g) plain flour

• 2 cups (500 ml) milk, warmed

• 1 tsp Dijon mustard

• 3/4 cup (75 g) grated cheddar (tasty)

• 2 tbsp finely grated parmesan

• 1/2 tsp sea salt (plus more to taste) and black pepper

• Pinch of nutmeg (optional)

• For the topping

• 3/4 cup panko or fresh breadcrumbs

• 1 tbsp melted butter or olive oil

• 1/3 cup grated cheddar

Directions

• Heat oven and pasta. Preheat oven to 200 degrees C (180 degrees C fan). Bring a large pot of salted water to the boil and cook pasta for 1 to 2 minutes less than packet time (very al dente). Drain; reserve 1/2 cup cooking water.
• Saute aromatics. In a large pot over medium heat, melt the butter. Add onion with a pinch of salt and cook 3 to 4 minutes until translucent. Stir in garlic for 30 seconds.
• Make roux. Sprinkle flour over onions and stir constantly for 1 to 2 minutes until the flour smells nutty.
• Add milk. Gradually whisk in warm milk, a splash at a time, whisking smooth before adding more. Simmer 2 to 3 minutes until thick and glossy.
• Finish sauce. Off heat, whisk in Dijon, cheddar and parmesan until melted. Season with salt, pepper, nutmeg if using, lemon zest and juice. Taste and adjust: more lemon for brightness or a pinch of salt if needed.
• Combine. Gently fold in drained tuna, peas and corn and cooked pasta. If the mixture seems too thick, loosen with splashes of reserved pasta water until creamy.
• Top and bake. Transfer to a buttered 28 x 18 cm baking dish. Toss breadcrumbs with melted butter and cheddar. Scatter over the top. Bake 15 to 20 minutes until the surface is deeply golden and bubbling at the edges.
• Rest and serve. Rest 5 minutes so the sauce settles. Sprinkle with parsley if you like. Serve with a green salad and lemon wedges.

Notes

• Pasta shape: spirals and shells hold more sauce than penne.
• Sauce too thick: whisk in warm milk or pasta water, a tablespoon at a time.
• Cheese swaps: gruyere for a richer sauce, or mix mozzarella with the cheddar for more stretch.
• Gluten free: use gluten free pasta, flour and breadcrumbs.
• Dairy free: use olive oil, unsweetened plant milk and a dairy free cheese. Add extra lemon and mustard.
• Make ahead: assemble, cover and refrigerate for up to 24 hours. Bake from cold at 180°C fan for 30 to 35 minutes.
• Freezer: wrap tightly, baked or unbaked, for up to 3 months. Thaw overnight, then bake until piping hot.

Tuna mornay troubleshooting

• Lumpy or gritty sauce: the flour wasn’t cooked long enough, or the milk went in too fast.
• Split, oily sauce: the cheese went in over high heat. Always take the pan off the heat first.
• Bland: salt the pasta water well and taste the sauce before baking. Add more Dijon, lemon or pepper.
• Watery bake: the pasta was overcooked or the sauce was too thin. Simmer the sauce until it coats a spoon.
• Soggy topping: use panko and mix it with melted butter before sprinkling on.

Classic Aussie twists

• Evaporated milk: swap half the milk for a richer, old-school flavour.
• Curry powder: add 1/2 teaspoon mild curry powder to the flour for that retro taste.
• Vegemite: stir 1/2 teaspoon into the sauce for extra savoury depth.
• Lemon herb crumbs: mix lemon zest and parsley into the topping.
• Chilli: a pinch of chilli flakes in the sauce, or chilli oil at the table.

What to serve with tuna mornay

A green salad with lemon dressing cuts through the richness. Steamed broccolini, peas with mint, or a tomato and cucumber salad all work well. Garlic bread is always popular.

Make ahead, storage and freezing

Leftovers keep covered in the fridge for up to 3 days. Reheat with a splash of milk, covered with foil, at 160°C for 15 to 20 minutes. Take the foil off for the last 5 minutes to crisp the top.

For the best texture, freeze it before baking. Thaw overnight in the fridge, then bake. Single portions reheat well in the microwave with a teaspoon of water.

Frequently asked questions

This tuna mornay recipe turns a few pantry staples into a proper comfort dinner. Get the sauce right and the rest is easy.

Happy cooking,
Ella x