By:Nagi
292 Comments
Tuna Mornay is how you elevate canned tuna above a glum pantry staple or worse still, a desperate meal eaten straight from the can! It’s a tuna casserole pasta bake with a creamy sauce, sweet pops of corn and crunchy topping, baked until golden and bubbly.
Simple to make, economical and oh-so-delish!
Tuna Mornay
I moved out of home straight after finishing high school at the tender age of 18, so it will come as no surprise to you that I had my fair share of meals comprising canned tuna in various, completely unappetising forms. Dumped into rice, on pasta, on toast (with meltedcheese!) and the worst offender of them all – eaten straight out of a can.
Which, nowadays, is more acceptable with the dizzying array of flavours available – chilli, lemon pepper, Portuguese.
Back then, it was not. 😂
I’m glad I’ve evolved beyond that. Canned tunacan be used in all sorts of delicious ways – and this Tuna Mornay pasta bake tops the list!
What is Tuna Mornay?
Tuna Mornay is the Aussie name for a tuna casserole pasta bake made with canned tuna and pasta in a creamy white sauce. There’s various forms of add ins – often corn, sometimes peas – and it’s topped with something crunchy. A parmesan breadcrumb topping is my favourite, but there are versions “out there” with crushed cornflakes, crispy fried onions and even potato crisps. (Yes, really, google it)
Prefer tomato based pasta bakes?
Try this Tomato Tuna Pasta Bake!
What you need for Tuna Casserole
Here’s what you need:
Just a note on a few of the items:
Vegeta stock powder / granulated bouillon / seasoning(same thing!!) is the secret ingredient here that makes the white sauce extra tasty. It’s salt – with flavour. I like using Vegeta, which is a Vegetable stock powder (herbs & spices aisle of everyday grocery stores!). Read more here about Vegeta here (including MSG misconceptions & what else to use it for!)
Tuna – tuna in oil is tastier (full stop!) but spring water or brine is fine too; and
Corn (and other veggies) – peas and corn can be added uncooked and even frozen straight into the dish. For things like diced carrots (frozen or fresh), I’d recommend cooking them first as they won’t cook in the bake time for this recipe. I just use corn – because it’s the classic add in.
Melt butter, mix in flour, then whisk in milk – the flour will make the sauce thick and creamy;
Add in parmesan and other sauce flavourings (including our secret ingredient, Vegeta);
Flake the tuna into large-dish chunks so it doesn’t turn into mush when you mix it through, then mix it all up together;
Tip into a baking dish, top with crunchy Panko-parmesan topping and bake until it’s golden on top and bubbling on the edges!
And here’s an up close and personal of what’s under that crunchy golden topping. Love that creamy sauce!
What to serve with Tuna Mornay
Unless you load it up with more extra vegetables (it can take about 2 cups extra AND you can sub some of the pasta for more vegetables), I’d recommend some veggies or a crisp salad on the side – just to complete the meal!Here are a few suggestions:
Veg and salad side suggestions
Otherwise, make up your own garden salad or steamed vegetables and drizzle with a quick Balsamic Dressing, French Dressing or Italian Dressing.
Enjoy! – Nagi x
Watch how to make it
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Tuna Mornay (Creamy Tuna Casserole Pasta Bake)
Author: Nagi
Prep: 10 minutes mins
Cook: 35 minutes mins
Mains
Western
4.97 from 113 votes
Servings5 – 6 people
Tap or hover to scale
Recipe video above. Tuna Mornay is how you elevate canned tuna above a glum pantry staple into a delish family meal! It’s atuna casserolepasta bakewith a creamy sauce, sweet pops of corn and crunchy topping, baked until golden and bubbly. Simple to make, economical and oh-so-delish!
Ingredients
- 350g / 12oz penne pasta (or other short pasta)
- 40g / 3 tbsp butter
- 3 garlic cloves , finely minced
- 4 tbsp (50g) flour , plain/all purpose
- 4 cups (1 litre) milk , any fat %, dairy or non dairy (1 quart)
- 2 tsp Vegeta, or chicken or veg stock powder/granulated bouillon (Note 1)
- 1/2 cup (50g) parmesan , finely shredded
- 1/2 tsp each mustard powder, onion and garlic powder (Note 2)
- 425g / 15 oz canned tuna , preferably in oil, drained (sub salmon)
- 400g / 14 oz canned corn , drained (or other veg, Note 3)
Crunchy Topping:
- 25g / 1.5 tbsp butter , melted
- 1/2 cup (60g) panko breadcrumbs
- 1/4g (25g) parmesan , finely grated
- 1/4 tsp salt
- Chives or parsley , optional garnish
Instructions
Preheat oven to 180°C/350°F.
Crunchy Topping – Mix together.
Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.
White Sauce – Melt butter in a large pot over medium heat. Add garlic and cook for 30 seconds.
Add flour and stir into melted butter. While whisking, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.
Add Vegeta, mustard, onion and garlic powder, whisk.
When the milk starts to heat up, whisk constantly to make sure the white sauce doesn’t catch on the base.
After 4 – 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video). Remove from stove and stir in parmesan.
Assemble & Bake – Add tuna into pasta and flake into large chunks with fork (not too much, don't want it to turn to mush when stirred). Add corn, pour over sauce, then gently stir.
Scrape into baking dish, top with Crunchy Topping.
Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!
Recipe Notes:
1. Vegeta is a brand of vegetable stock powder / seasoning / granulated bouillon. It’s salt with flavour. Sold in the herb & spice aisle of everyday grocery stores. See in this post for other recipes using Vegeta and other ways to use it, as well as about scientifically proven MSG misconceptions!!
Substitute with any brand chicken or vegetable stock powder (aka granulated bouillon) OR 2 cubes, crumbled.
2. Spices – even if you have just one of these, it will be great! Or sub garlic with more onion, or vice versa. Switch mustard powder with a teaspoon of fresh.
3. Vegetables – can sub with frozen peas. If using other vegetables like carrot, broccoli etc that need to be cooked, steam or boil them separately before adding otherwise they probably won’t cook during the bake time.
Could also stir in spinach leaves or shredded kale. Or sub some of the pasta with more veg!
4. Leftovers – Store in the fridge for up to 4 days, reheat in microwave.
Make ahead / freezing:Make sauce then place lid on and it cool until lukewarm. Add 1/4 cup extra water or milk, mix with pasta, tuna and corn, pour into baking dish, sprinkle with topping. Refrigerate up to 4 days or freeze then thaw and bake per recipe.
5. Nutrition per serving.
Nutrition Information:
Calories: 659cal (33%)Carbohydrates: 82g (27%)Protein: 41g (82%)Fat: 18g (28%)Saturated Fat: 10g (63%)Cholesterol: 73mg (24%)Sodium: 1374mg (60%)Potassium: 735mg (21%)Fiber: 3g (13%)Sugar: 12g (13%)Vitamin A: 890IU (18%)Vitamin C: 2mg (2%)Calcium: 460mg (46%)Iron: 3mg (17%)
Keywords: Tuna casserole, tuna mornay, tuna pasta bake
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More proof – canned tuna CAN be delicious!
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292 Comments
Sue saysMade this for Good Friday dinner with my own tweaks……sweated off crushed garlic, one red onion, 2 sticks of celery and half a red pepper together.
Rather than using tuna in oil, use tuna in springwater and use half the ‘can water’ and milk in the white sauce with 2-3 bay leaves & Dijon mustard spread rather than Vegeta & I prefer to use the ‘real’ thing rather than powdered onion, garlic & stock. Add grated Bitey Tasty cheese into the white sauce. Season to taste.
Combine the tuna, sweetcorn, frozen peas, sweated off veggies, cooked penne pasta & white sauce into a greased casserole dish. Top with more cheese (don’t like the crunchy topping as I like the veggies to be slightly underdone to provide a different texture).
Fan-forced Oven on 180*c for 30 mins or until the cheese has browned.
Serve with a salad/toast/chips/Hasselback potatoes but filling enough just on its own.Reply
- Cheryl says
Delicious! I don’t like corn, but I put frozen baby peas in it. So good!!Reply
- Pam Chalmers says
Awesome Nagi, thank you.
I put tinned asparagus and chilli flakes in mine.Reply
- Kez says
So delicious! And very budget friendly. I used frozen corn and didn’t bother to thaw etc, just threw it straight in.
I used almond milk as well as that’s all I had on hand, I’ll be sure to use unsweetened almond milk next time as it was on the sweeter side but I managed to balance it out with plenty of salt n spices. 10/10 once again Nagi!Reply
- Gigi says
The first time I made Tunay Mornay I only had tuna in water on hand. Result was quite good. However, tonight I made it with salmon in oil per your recommendation (the oil part!) and it was fabulous! I couldn’t stop eating it. Love your recipes and tips, Nagi!! Thank you!! ❤️Reply
- Kiera says
This was great. Used frozen mixed veg and realised I didn’t have Parmesan so I used cheddar and it was great.Reply
- Jacqui says
My whole family loves this for dinner. It’s real comfort food!Reply
- Wendy says
Tuna Mornay recipe says 1/2 cup panko breadcrumbs or 60 g. I measure 60g to be 1 cup. Help, which one is it?
Reply
- Cheryl says
Love, love, love. Love!! I also have a pic I’d love to upload. So good with a simple salad.Reply
- LS says
I’ve made this and found the topping needed doubling. I’d suggest a full cup of panko crumbs.
This was absolutely delicious. 100% recommend to anyone who may have been put off by dubious tuna bake in the past to try this!Reply
- Trang says
Nagi is it possible to freeze this dish once fully baked (minus breadcrumb topping)? Hoping to make it as a postpartum meal.
Reply
- Tran says
Hi Nagi, hoping to make this and freeze in preparation for postpartum. Do you think I can cook without the breadcrumbs and freeze the combined recipe in advance?
Reply
- Maggie says
Great recipe. I’ll make this again!Reply
- Deb Stratford says
My 23 son requested tuna mornay for our weekly dinner. I decided to try Nagi’s rather than how I used to make it for him. He had a huge serve and then went back for seconds (which he never does for anything) and then took home a container for lunch the next day. Needless to say it was a hit! I loved it too and I don’t usually like tuna mornay.Reply
- Wok says
The bomb! Hard to say it but better than mum’s (sorry mum) and that’s the highest praise I can give. Converted non tuna eaters to tuna lovers in easy meal.
Thanks again Nagi, it’s right up there with your rissoles!Reply
- N says
So, so good! Forgot the boullion but we just added ajinomoto and salt on our servings. That made up for that, I think. Aside from that the only other change I made was add canned mushrooms because we needed to use them up! Might try and swap tuna for smashed chickpeas down the road to see if it veganizes well. The flavors are good though so I imagine it will. Definitely added to our roster!Reply
- kaybe says
Beauty, put a bit of mozzarella in there for a bit more cheesiness. Perfecto.Reply
- MarkusMarky says
1/4g (25g) parmesan , finely grated
Should read
1/4 cup (25g) parmesan , finely gratedReply
- Tracey says
So yummy great recipeReply
- Dani A says
This Tuna Mornay is on high rotation at our place along with many other of your delicious recipes.
So thank you for making our meal decisions that little bit easier!Reply
- Alison says
Delish! Tuna Mornay was not my family’s favourite meal, but I think that has changed!
Not enough cauliflower to make cauliflower cheese, not enough pasta to make a whole meal, solution, combine them.
I roasted the cauliflower, and added it to the mornay, it not only added bulk but sweetness and adding the bread crumb topping (leftover sourdough) gave a satisfying crunch. Thanks Nagi.xReply
