• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Casseroles and Cosy Bakes

Tuna Mornay (Tuna Casserole Pasta Bake)

By:Nagi
Published:2 Dec '19Updated:21 Sep '22
224 Comments
Recipe v Video v Dozer v

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 Casserole in a rustic blue bowl, ready to be eaten

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 melted cheese!) 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 tuna can be used in all sorts of delicious ways – and this Tuna Mornay pasta bake tops the list!

Creamy Tuna Pasta Bake in a white baking dish, fresh out of the oven

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:

What goes in Tuna Mornay (Casserole / Tuna Pasta Bake)

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.


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:

How to make Tuna Casserole (Tuna Mornay Pasta Bake)

  • 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!

Close up of Tuna Mornay fresh out of the oven being served

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

Iceberg Lettuce Salad with Dill www.recipetineats.com
JP’s Iceberg Lettuce Dill Salad
Pouring lemon dressing over green bean salad
Green Bean Salad
Close up of a refreshing Cucumber Salad with a tasty Herb & Garlic Dressing
Cucumber Salad with Herb Garlic Vinaigrette
Close up of Balsamic Dressing being drizzled over rocket salad with shaved parmesan
Rocket Salad with Balsamic Dressing and Shaved Parmesan
Bowl of Carrot Salad ready to be served
French Carrot Salad with Honey Dijon Dressing
Close up of Everyday Cabbage Salad with a vinaigrette
Everyday Cabbage Salad
Close up of forkful of Green Bean Salad with Cherry Tomatoes and Feta
Side Salads

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

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Tuna Casserole in a rustic blue bowl, ready to be eaten

Tuna Mornay (Creamy Tuna Casserole Pasta Bake)

Author: Nagi
Prep: 10 mins
Cook: 35 mins
Mains
Western
4.99 from 74 votes
Servings5 - 6 people
Tap or hover to scale
Print
Recipe video above. Tuna Mornay is how you elevate canned tuna above a glum pantry staple into a delish family meal! 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!

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
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

Dozer Does Melbourne – An assembly line of dumpling makers got a fright when he jumped up and slammed his heavy footed paws against the glass window!!

Dozer Nagi Melbourne dumpling shop China Town

Previous Post
Vegeta (vegetable stock powder / seasoning)
Next Post
{Pilot Travel Video!!} Top 10 BEST Street Food in Vietnam – Ho Chi Minh City

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Close up photo of Spinach ricotta stuffed shells

Spinach ricotta stuffed shells

Chorizo chickpea stew in a bowl

Chorizo chickpea stew (quick!)

French sausage bean casserole from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi

French Sausage & Bean Casserole

More Casseroles and Cosy Bakes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




224 Comments

  1. Kim says

    February 18, 2023 at 3:50 pm

    5 stars
    Amazing. This recipe takes Tuna casserole to the next level. Yes I did add a pinch of chilli.

    Reply
  2. sharon says

    February 1, 2023 at 9:35 pm

    5 stars
    I wanted to try a new tuna pasta bake recipe since my old one was too time/dishes intensive. this was so tasty and easy to make! and I already had all ingredients on hand

    Reply
  3. Sheryl says

    November 29, 2022 at 10:56 am

    5 stars
    Enjoyed this a lot – and I’ve made quite a few tuna mornays/bakes along the way! It ‘may’ have been a tad salty (due I think to the Vegeta) but still tasty.

    Reply
  4. Maz says

    September 20, 2022 at 6:28 pm

    5 stars
    Best Mushroom soup ever!! Thank you Nagi 😘

    Reply
  5. Rency McNiven says

    September 2, 2022 at 7:32 pm

    5 stars
    Another recipe of Nagi’s to add to family favourites. First time making Tuna Mornay and it was a hit. Thank you Nagi!

    Reply
  6. Blitzo says

    June 14, 2022 at 1:25 pm

    5 stars
    Wow! Casserole pasta I really love it. I’ve try this for how many time and my family like it too.

    Reply
  7. Ry says

    June 7, 2022 at 7:30 pm

    Love your recipes and it’s my go to website, but like watching professional athletes you make it look so easy….I wish I could do it in the time you state 😁😁😁

    Reply
  8. Rhonda says

    June 4, 2022 at 5:42 pm

    5 stars
    I haven’t made this for years. Great for a cold wintry day. I also added a tin of crushed Tomatoes. Yumm

    Reply
  9. Darcy says

    May 31, 2022 at 11:02 pm

    5 stars
    Best tuna pasta bake I’ve ever eaten! Highly recommend! Thank you :))

    Reply
  10. Kylie O'Gorman says

    May 10, 2022 at 6:39 pm

    5 stars
    This is a beautiful recipe. It turned out perfect. I served it with the French carrot salad and my whole family went nuts (in a good way) 🙂

    Reply
    • Nagi says

      May 11, 2022 at 4:06 pm

      Woo hoo!!! I’m so happy you enjoyed it Kylie!! N x

      Reply
  11. Sheila Reynolds says

    May 10, 2022 at 10:25 am

    5 stars
    I love all your recipes that I have tried. I am not a very good cook and I really appreciate you creating recipes that work for people like me! <3 <3 <3

    Reply
    • Nagi says

      May 10, 2022 at 12:42 pm

      That’s great Sheila! I think cooking can be accessible for everyone as long as you have the right details! N x

      Reply
  12. Rick Gunthorpe says

    May 2, 2022 at 8:07 am

    Hiya nagi. I’m making your tuna mornay today but it’s a public holiday here and I have no Panko but I do have ordinary breadcrumbs. Last time I used ordinary breadcrumbs on something it came out like wheat-bix. ( not good).
    Can I use it on top of mornay , if so , how do I not make wheat bix??

    Reply
    • Nagi says

      May 2, 2022 at 3:36 pm

      You could try toasting the breadcrumbs in a bit of melted butter before you top the casserole – it should work ok with regular ones unless they are too old! N x

      Reply
    • Tania says

      May 19, 2022 at 1:02 pm

      If using old style breadcrumbs, sprinkle an even layer over the mornay, then sprinkle the cheese over the top of the breadcrumbs. It makes a seriously delicious topping!

      Reply
  13. Janine says

    April 16, 2022 at 4:41 am

    5 stars
    Hi Nagi, I made this Tuna Mornay recipe a few weeks back but I just realized I forgot to make a comment.

    This recipe really surprised both me and my husband. We were not sure if the tuna and corn combination would work well together, but after trying it, we absolutely agree that this combination works! It was sooo delicious! What a great way to use up canned tuna. Thank you so much for another fabulous recipe.

    Reply
  14. Natalie Crouch says

    January 19, 2022 at 12:44 pm

    5 stars
    So easy, so tasty. Followed recipe exactly and really loved the white sauce – great seasoning. Will definitely make again.

    Reply
  15. Grace O says

    January 18, 2022 at 12:08 pm

    Hi Nagi~wondering if I can substitute your low cal creamy soup broth for the butter/flour/milk white sauce to cut calories

    Reply
  16. Julie palmer says

    January 15, 2022 at 4:29 pm

    Love your recipes nagi

    Reply
  17. Emily Jones says

    November 8, 2021 at 6:41 pm

    Made this yesterday Nagi… so good, so comforting and easy enough that it doesn’t feel like a bother to make (yes, I sound so lazy lol but sometimes one is happy for a challenge, other times you really just want to grab some tuna and have it on toast instead!! ) An excellent comfort food recipe, that happily has ingredients already in my pantry/fridge. Love the crunchy topping. Thank you xx
    Ps – still love tuna and cheese toasted sandwich ocassionally with a little bit of white onion finely chopped. Straight from childhood that one (thanks mum)

    Reply
  18. Bronwen says

    November 1, 2021 at 8:26 pm

    Hi Nagi,

    My son loves Tuna Mornay at daycare and regularly eats 4 serves there. I am looking to try this for a dinner next week and was wondering if I need to add the 1/4 cup extra water if I am making it on 2-4 hours ahead of putting it in the oven? And can you please suggest some other vegetables that I might put in it? Thanks 🙂

    Reply
    • Nagi says

      November 2, 2021 at 11:19 am

      Hi Bronwen – just follow the recipe notes re making ahead and vegetable substitutes. N x

      Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top