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 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!
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.
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!
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)
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:
Nutrition Information:
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!!
Loved by the entire family, Its always good when the kids enjoy a meal…..Will make this again.
That’s great to hear Claudia! N x
Hello! First time ever having Tuna Mornay… not big tuna fans here but it sounded so delish I just had to try it!
I loved it! And the kids really enjoyed it too!
We made a dent but being such a large recipe (for my clan anyway!), I’ve now realise, after cookin, that unless I eat it for every meal for the next couple of days (I made it last night) that it won’t last beyond 4 days… can it be frozen after cooking and baking? Thanks
Hi Emily, you can freeze however you may find it will dry out a little – N x
Loved it! Delicious and easy to make 🙂
That’s great!! N x
Your recipes look so good. Can’t wait to make one of the creamy pasta recipes. Thank you for sharing them.
I hope you try it and love it Sharon! N x
Thanks for this recipe Nagi, it was great. Next time I’ll make some more white sauce as I like a Mornay with more sauce, but other than that it was excellent. I cooked a 500g bag of peas and corn, and used pecorino cheese because that’s what I had in the fridge.
Made this last night, subbed frozen peas for the corn and didn’t have any onion powder, my partner loved it, she usually hates my food because I go a bit overboard with ingredients like garlic and chilli but she’s actually going to have leftovers today – unheard of. Thought I’d made the sauce too runny but came out perfect. thanks for you site, it’s excellent and no hard to find ingredients. you’re a champion!
Thanks so much for the awesome feedback Steven!! N x
You are without a doubt my favourite for recipes. I haven’t cooked a recipe of yours that my family don’t love. Thank you for inspiring me to get back into the kitchen and try new classic recipes again. LOVE, LOVE, LOVE your work.
Hi Anita, I’m so glad you loved it!! N x
I made this because my hubby randomly joked that he wanted a tuna mornay even though he had never tried one. Lucky I did because he and the kids loved it! Due to dairy allergies, I used margarine and rice milk to make the sauce, and skipped the Parmesan. The remaining flavours were still delicious. Another recipe success we will make again.
That’s so great to know Mel! N x
Can you use heavy cream instead of milk?
Hi Aj, the pasta wont absorb it as well – I’d sub half cream and half water. N x
Hi there, I’m going to sound sooooo stupid but when you say:
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.
So basically I cook the pasta and then add the extra water/milk to the sauce and then assemble?
Many thanks
Caroline
Hi Carole, yes that’s correct 🙂 N x
The whole family loved this, it’s really easy and cheap to make. Thanks Nagi for another great recipe.
You’re so welcome Annette! N x
My lovely daughter in-law from Manly introduced me to yr site & I love it. Made this Tuna Mornay for the Grandies here in NZ and it was a huge hit. Thank you yr recipes are just lovely. Chris
I’m so glad you enjoyed it Chris! That’s great to hear! N x
Thank you Nagi, I really appreciate your recipes that I have tried .They have all been consistently delicious, easy to interpret, with excellent tips on rationale and method.
Thanks so much Jill!! N x
Another yummy dish I’ve cooked of yours, you never disappoint. This is definite my go to website 👍 when not usinig the Thermomix
Thanks so much JodieC!
Amazing!!
I was worried that my hubby would curl his nose up at this. Surprise HE LOVED IT. Even went back for seconds! Thank you for a delicious recipe.
Never in a million years would I of even thought of wanting to eat heated up tuna. Tuna is for crackers and sandwiches right ? So, hubby has been asking for tuna mornay for years so I gave in and made your recipe for him. Let’s just say I overdosed on this dish and ate it for lunch and dinner 2 days in a row. Nagi what have you done to me. Yes it’s on next week’s menu hahaha
Made this last night and my 2 20yo-ish sons absolutely loved it, ate 2 huge helpings each and kept thanking me. (I said I couldn’t take all the credit). Made it with what I had on hand, as we do at the moment, and it was absolutely delicious although took me a lot longer – like a couple of hours. Definitely a keeper though. Thanks
That’s great to hear Tammy, I’m so glad it was a hit! N x
Could I use fresh tuna steaks for this recipe? I have heaps in the freezer…Was thinking to just dice it? Help please!
Hi Megan, you sure could, I’d just cut it up small so it cooks in time! N x
Delicious. Given the current situation we couldn’t get penne so I made this with spaghetti. Out the spaghetti into the baking pan, used my hands to fold through the tuna and corn then out the sauce on top followed by the crumb. It was delicious.
Sounds perfect Cassie! N x
We’ve had this now, three times! The first time exactly as you suggested. The next time I roasted red, yellow and orange peppers, courgettes and red onions with a drizzle of olive oil, and added these in place of the tuna and corn. And last evening we had it with your juicy poached chicken, and roasted veg. It’s so tasty and so easy to do.
I generally use Knorr stock pots rather than powder, and they work absolutely fine. I just added one after the sauce was heated, and it just melts into the creaminess! Lush.
Thanks for another triumph xx
I’m so glad it’s a hit Helena!! Sounds fantastic! N x