Easy Weeknight Tuna Mornay

Easy Weeknight Tuna Mornay

Tuna mornay is a favourite Aussie weeknight casserole the whole family will LOVE. This cheesy tuna pasta bake 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

Author Wandercooks

Cost $10

Equipment

1 Baking dish

Ingredients

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

For the white sauce base

100 g butter 3.52 oz
50 g plain flour / all purpose flour ½ cup / 1.76 oz
3 cups milk 750 ml / 26.4 fl oz, full cream
1/3 cup Parmesan cheese
1/2 cup cheese grated tasty or shredded pizza cheese mix
2 tsp chicken stock sub vegetable stock or even dashi powder!
1/2 tsp nutmeg
Salt and pepper to taste

For the topping

⅓ cup bread crumbs 50 g / 1.76 oz panko or our fave - seasoned stuffing mix.
1-2 cups cheese grated tasty or shredded pizza cheese mix

Instructions

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, then add in the tasty cheese, parmesan, chicken stock, nutmeg and optional salt and pepper.
1/3 cup Parmesan cheese, 1/2 cup cheese, 2 tsp chicken stock, 1/2 tsp nutmeg, Salt and pepper
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. 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 bread crumbs, 1-2 cups cheese

Video

Notes

Tuna – Simple canned tuna is the go-to for this recipe. Tuna in oil will have more flavour, but you can use brine or springwater tuna as well. Generally we recommend avoiding strong flavoured varieties as they can clash with the creamy cheesy sauce, but if you find a complementary flavour you like – go for it. Sub with canned salmon or leftover roast chicken / rotisserie chicken.
Pasta – We love using penne or fusilli spiral pasta in tuna mornay. Any short style pasta works great to make it easy to portion out. Use a gluten-free pasta if you need.
Veggies – A simple brown, white or yellow onion is all you’ll need to slice, then throw in some frozen peas and sweet corn, or a mix of peas, corn and carrots.
Shredded Cheese – Tasty / cheddar cheese is a great choice because it melts well and has a good sharp flavour without being too stringy like mozzarella. Add a little grated Parmesan cheese for even more bite.
White Sauce – Sarah’s got a knack when it comes to whipping up a quick and easy béchamel sauce. Our version is fast and easy to make, unlike traditional bechamel recipes. All you need is butter (salted or unsalted), all purpose flour (or gluten free flour), milk, shredded cheese and parmesan. Follow the method in the recipe card below, season with nutmeg, salt and pepper and you’re good to go!
Breadcrumbs / Stuffing Mix – You can use regular breadcrumbs or panko breadcrumbs. However, our secret tip for next level tuna mornay pasta bake is seasoned stuffing mix (aka breadcrumbs with herbs and spices already mixed right in). You can make your own or use a store bought one to save time. Skip or use gluten free versions if you need.
Baking Dish – A large, shallow baking dish works best to ensure you maximise your crispy cheesy topping!
Storage – Leftovers will last 2-3 days in the fridge, or freeze for 2-3 months. Always store leftovers in an airtight container.

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