Tuna mornay, a weeknight Aussie casserole that the entire family will love. This easy tuna pasta dish is made using our bechamel sauce.
Why We Love This
This classic tuna Mornay is easy to make and 100% satisfying. The ultimate comfort dish!
This is one of the treasured recipes that we both grew to love.
This cheesy pasta tuna casserole is easy to make at home and everyone will love it. This is especially suitable for kids and picky eaters, as it combines pasta with white Sauce.
The tuna mornay can be made ahead and is freezer-friendly. Perfect for potlucks, parties, or picnics.
What is Tuna Mornay?
Tuna mornay, also known as a pasta casserole, is made from canned tuna and pasta. The pasta is mixed with a bechamel-like white sauce and then topped off with cheese and breadcrumbs.
Many Australian households make this dish as a weeknight meal. Our mums both made it every week and it’s still a favourite today!
To make the tuna mornay even simpler, we use our no-stress and no-fail White Sauce method. (The same method that we use for our Greek Moussaka).
The bubbly, golden brown cheese and breadcrumb top is the best part of the tuna mornay!
How to Make Tuna Mornay
- Preheat the oven to 180degC/360degF.
- Cook spaghetti for one minute less than specified on the packet. Drain pasta and add it to the bottom a large baking pan.
- In a large pan, heat the Butter, Flour and Milk. The sauce will thicken once the butter is melted. You can avoid lumps by whisking. This will give you a smooth, white sauce!
- Add the delicious cheese, parmesan and chicken stock. Optionally, add salt and pepper.
- Stir in the corn and peas. The tuna can be added and broken up with a whisk. You can make the chunks as big or as small as you want.
- Continue whisking until all ingredients are well blended. Let everything heat for a few minutes, then turn off the heat.
- Pour the sauce mixture over the pasta, and combine it all in a large baking pan.
- Use the back of the spoon to flatten the top.
- Sprinkle with breadcrumbs and cheese. Bake for 15-20 minutes or until golden brown.
Equipment
1 Baking dish
Ingredients
- We use Sirena Italian Style in Olive Oil for 425 g Tuna Sustainable or Line Caught is the best.
- 1 cup corn canned or frozen
- 1 cup peas canned or frozen
- 250 g penne spiral
White sauce base
- 100 g Butter 3.52 oz
- 50 g plain flour / all-purpose flour 1/2 cup / 1.76 oz
- 3 cups full cream 750ml/26.4fl.oz.
- 1/3 cup Parmesan cheese
- Half a cup of grated cheese or pizza cheese mix
- 2 tsp chicken stock Substitute vegetable stock or even Dashi powder!
- Half a teaspoon of nutmeg
- Taste salt and pepper
The topping
- 1/3 cup Bread Crumbs Panko is available in 50g or 1.76oz. Our favourite is the seasoned stuffing mixture.
- Cheese mix – 1-2 cups grated cheese or pizza cheese mix
Instructions
- Pre-heat oven to 180degC/360degF.
- Cook spaghetti for one minute less than specified on the packet. Drain pasta and add it to the bottom of large baking dishes.250 g pasta
- In a large pan, combine the Butter with Flour and Milk. Heat on medium-high. Continue whisking the sauce until it has thickened and the butter is completely melted (around 3 minutes). Whipping will stop lumps from forming and give you a smooth, white sauce!100 g butter,50 g plain flour / all-purpose flour, 3 cups milk
- Add the delicious cheese, parmesan and chicken stock. Optionally, add nutmeg, salt and pepper.1/4 cup Parmesan, 1/2 cup cheese, 2 tsp of chicken stock, 1/2 tsp of nutmeg and salt
- Stir in the corn and peas. The tuna can be added and broken up with a whisk. You can make the chunks as big or as small as you want. Continue whisking until all ingredients are well blended. Let the mixture heat for about a minute, and then turn off the heat.425 g tuna,1 cup corn,1 cup peas
- Mix the sauce with the pasta in a baking dish.
- Spread the top of the omelette with the back side of a wooden spoon. Sprinkle with cheese and breadcrumbs. Bake for 15-20 minutes, or until golden brown.1/3 cup bread crumbs,1-2 cups cheese
Tuna Mornay
Ingredients
White sauce base
Instructions
- Pre-heat oven to 180°C / 360°F
- Cook spaghetti for one minute less than specified on the packet. Drain pasta and add it to the bottom of large baking dishes.
- In a large pan, combine the Butter with Flour and Milk. Heat on medium-high. Continue whisking the sauce until it has thickened and the butter is completely melted (around 3 minutes). Whipping will stop lumps from forming and give you a smooth, white sauce!
- Add the delicious cheese, parmesan and chicken stock. Optionally, add nutmeg, salt and pepper.
- Stir in the corn and peas. The tuna can be added and broken up with a whisk. You can make the chunks as big or as small as you want. Continue whisking until all ingredients are well blended. Let the mixture heat for about a minute, and then turn off the heat.
- Mix the sauce with the pasta in a baking dish.
- Spread the top of the omelette with the back side of a wooden spoon. Sprinkle with cheese and breadcrumbs. Bake for 15-20 minutes, or until golden brown.
