Photographer: Julie Crespel. Stylist: Kate Brown.
Comfort food doesn’t get much quicker, easier or tastier than this tuna mornay recipe. Tuna mornay is a classic dish that has stood the test of time thanks to its ease, simplicity and budget-friendly ingredients that you may already have in the pantry.
This tuna mornay recipe is also ready in about an hour, making perfect for a mid-week dinner when you need something that the kids will go for, or just don’t want to go to the shops.
Ingredients
Method
Preheat oven to 180°C. Oil deep 2.5-litre (10-cup) ovenproof dish.
Cook pasta in large saucepan of boiling water until tender; drain.
Melt butter in large saucepan; cook onion, garlic and celery, stirring, until onion softens. Add flour; cook, stirring, about 2 minutes or until mixture bubbles and thickens. Gradually stir in milk and cream. Cook, stirring, until sauce boils and thickens.
Stir pasta, tuna, parsley and rind into sauce mixture; season. Spoon mixture into dish; sprinkle with combined breadcrumbs and cheese. Bake, uncovered, about 35 minutes or until browned lightly.
The main ingredients in tuna mornay
MACARONI: Macaroni is a classic shape for pasta bakes like tuna mornay. You can substitute macaroni with another similar size pasta, such as penne or fusilli. It’s important not to overcook it, as the pasta will be cooked more in the oven. So for tuna mornay and other pasta bakes, you’ll usually cook it for slightly less time than you would if you were eating it straight away.
CANNED TUNA: We’ve used tuna in springwater, but you can use tuna in oil if you prefer.
FLOUR: Plain (all-purpose), a general all-purpose wheat flour for thickening the sauce.
POURING CREAM: Also called pure cream or fresh cream. It has no additives and contains a minimum fat content of 35%.
CHEDDAR CHEESE: A semi-hard, yellow to off-white cheese. According to Dairy Australia, cheddar is Australia’s most popular cheese. It is available in mild, tasty, and vintage varieties.
BROWN ONION: Brown and white are interchangeable, though white onions have a more pungent flesh. We’ve used brown onions here. Red onions are also known as Spanish onions, a sweet-flavoured, large, purple-red onion. See below for how to chop an onion.
CELERY: A favourite vegetable for adding depth of flavour to bakes, pastas and soups.
BUTTER: Use salted or unsalted butter.
PARSLEY: Store any leftover parsley wrapped in damp paper towel and stored in airtight containers or bags in the fridge.
BREADCRUMBS: See below for how to make breadcrumbs.
Tuna mornay recipe tips & tricks
How long will this last in the fridge?
You can typically store tuna mornay in the fridge for 2-3 days. This is based on Healthdirect.gov.au’s food safety guidelines, but remember to do a sight and smell check before re-heating it.
Can you reheat tuna mornay?
Yes, you can easily reheat this tuna pasta bake in the microwave or oven. Just make sure it’s steaming hot all the way through (the official guidelines are 70 degrees Celsius) to kill any bacteria – and to make sure it’s enjoyable to eat.
Why is it called tuna mornay?
This tuna pasta bake gets its name from mornay sauce, which is a white sauce similar to a béchamel with the addition of shredded or grated cheese. But if you were in the US, you would be just as likely to find it under the name of “tuna casserole”.
What to serve with this tuna mornay recipe
This easy baked pasta is a hearty and comforting dinner by itself, or serve alongside a simple green salad or our fresh and vibrant green bean salad with lemon and parsley dressing.
You’d be hard-pressed to find a kitchen cupboard anywhere in Australia without a tin of tuna in it. So if you love our tuna mornay recipe, check out the rest of our tried and tested tuna recipes or our perfect pasta bakes.
Test Kitchen techniques
How to make breadcrumbs
Breadcrumbs are best made from bread that’s at least a day-old, if it is too moist it won’t process well. Remove bread crust, then cut into small pieces. Process, in batches, using the pulse button, until crumbs form to the texture required (fine or coarse). Use immediately or package into zip-top plastic bags and freeze for up to 3 months.
How to chop an onion
Cut top off onion, leave root end intact. Remove skins. Cut in half lengthways; place flat-side down. Cut parallel vertical slices, starting just after the root end. Holding the onion on top with one hand, make parallel horizontal cuts through the slices. Cut thin slices crossways, into a fine dice.
How to cook pasta (video)
