Tuna Mornay is how you can turn canned tuna into a bland staple or worse, a hopeless meal straight from the can! It’s a tuna pasta casserole with a creamy sauce, sweet corn on the cob and a crispy filling, cooked until golden and bubbly.
Easy to make, economical and delicious!
Tuna Mornay
I moved out right after high school when I was 18, so you won’t be surprised I’ve eaten all kinds of utterly nasty canned tuna. Pour over rice, pasta, toast (with melted cheese!) and, even worse, eat it straight from the can.
With a dizzying array of flavors to choose from these days – chilli, lemon pepper, portuguese – which flavor is most palatable.
Not at the time.
I am very happy to still have development. Canned tuna can be used in many delicious ways – this Mornay Tuna Pasta Bowl 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)
What you need for Tuna Casserole
Here’s what you need:
- 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.
How to make it
The nice thing about Tuna Mornay is that it’s made with everyday pantry staples and it’s pretty quick to make:
- 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!
Here’s what’s under the crisp golden topping that’s up close and personal. I love this creamy sauce!
What to serve with Tuna Mornay
Unless you’re adding more veggies to it (may need 2 more cups, you can add pasta for more veggies) I’d recommend adding some veggies or a crunchy salad on the side – just to finish the meal ! Here are some suggestions:
