Simple Tuna Mornay Recipe

Tuna mornay is a great midweek meal idea. It’s quick to make. It takes a minimum of ingredients – most from the pantry. It can be served with a variety of side dishes, or none at all. And it’s great for dinner the next day, or lunches over a couple of days. It has nice simple flavours that are wholesome and creamy. It’s a nice way to spend a cool autumn evening, curled up on the couch with a bowl of tuna mornay fresh from the oven. Here’s the ingredients & method we used …


425g tin of Tuna drained
50g butter
2 small onions roughly chopped
1 large carrot roughly chopped
2 stalks celery roughly chopped
1 bay leaf
1 teaspoon dried thyme
1/3 cup plain flour
700-800mls milk
2 tablespoons fish sauce
1 tablespoon chicken stock powder
freshly ground black pepper
salt to season
1 tablespoon mustard – American or French
1/3 cup grated parmesan cheese
1/2 cup grated cheddar
1/4 cup fresh breadcrumbs
500g cooked pasta – such as Elbows, Rigatoni or Macaroni


  1. Cook your pasta following the directions on the packet (that’s for you gizo).
  2. Pre-heat oven to 180C.
  3. Heat butter in a pan and saute vegetables with bay leaf and thyme for about 5-7 minutes over medium heat until slightly softened – avoid browning.
  4. Add the flour and mix through the vegetables well and cook the flour for a couple of minutes to remove the raw cereal flavour.
  5. Add the cold milk a little at a time and incorporate well avoiding lumps.
  6. Bring to the boil and simmer for 5-10 minutes.
  7. Mix through the tuna meat, the mustard the fish sauce, the stock powder and the pepper.
  8. Adjust the seasoning by adding additional salt if required.
  9. Mix through most of the parmesan cheese – hold back a little to sprinkle on top of the bake.
  10. Grease a suitably sized oven dish.
  11. Mix the tuna sauce togther with the cooked pasta in a large mixing bowl and then place it into the oven dish and push down until it is level.
  12. Cover the top with grated cheddar, breadcrumbs and some grated parmesan. Sprinkling a little dried paprika on the top will aid with the browning process.
  13. Place dish into the oven and cook for about 30-40 minutes until the top is well browned and crusty.
  14. Serve and enjoy!

6 thoughts on “Simple Tuna Mornay Recipe

  1. I wish that step 1 was ‘Cook Pasta’ – that would help me when I am nt paying attention, like today.
    Also, I do not have the stomach to use a large mixing bowel, so I will just use a bowl. (oh, ha ha ha ha ha)
    I am currently making this for vetti and, by association, joff. Hopefully it turns out OK.
    Oh, and we’re using Colby instead of cheddar, a seeded dijon mustard, and fresh thyme, because I didn’t get around to drying any…

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