Easy Weeknight Tuna Mornay

A classic weeknight recipe the whole family will LOVE. This cheesy tuna mornay is made with our no-fail bechamel white sauce to make it even easier.

Course Dinner

Cuisine Australian

Prep Time 5

Cook Time 35

Total Time 40

Servings People

Calories 648kcal

Cost $10

425 g tuna sustainable or line caught is best - we use Sirena Italian style in Olive Oil
1 cup corn frozen or canned
1 cup peas frozen or canned
250 g pasta penne or spiral

Pre-heat oven to 180°C / 360°F.
Cook pasta for 1 minute less than the packet directions. Drain and add to the bottom of a large baking dish.
250 g pasta
Pop the butter, flour and milk in a large saucepan over medium-high heat. Keep whisking until butter has completely melted and the sauce has started to thicken (around 3 minutes). Whisking will avoid any lumps forming, so you have a super smooth white sauce base!
100 g butter, 50 g plain flour / all purpose flour, 3 cups milk
Reduce the heat to low. Pour in the peas and corn and stir through. Add in the tuna and break up into pieces with the whisk. You can make it as chunky or small as you like.
1/3 cup parmesan, 1/2 cup cheese, 2 tsp chicken stock, 1/2 tsp nutmeg, Salt and pepper
Add in the tasty cheese, parmesan, chicken stock, nutmeg and optional salt and pepper. Keep whisking until everything is well combined. Allow to heat through for a minute or two, then switch off the heat.
425 g tuna, 1 cup corn, 1 cup peas
Pour the sauce mix over the pasta and mix it all together in the baking dish.
Flatten out the top with the back of a spoon. Sprinkle with breadcrumbs and cheese. Bake for around 15-20 mins or until golden brown.
⅓ cup breadcrumbs, 1-2 cups cheese