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!!
Yummy and easy Friday dinner. Panko crumb finished it beautifully (when is Panko not a winner?!😋). Used Safcol responsibly fished tuna in brine – I actually drain the brine into the pasta pot with the water while it’s boiling – extra flavour maybe? 😊 Thanks Nagi!
Another winner, kids loved loved loved it and all 3 want leftovers at school tomorrow. Used fresh corn from one corn cob, one grated carrot and half a zucchini grated. Thanks Nagi!
Woah that’s great Sally!! N x
Love it!
Yum yum yum this was the best tuna Mornay I’ve made. Thank you Nagi for your amazing recipes.
My whole extended family is now cooking almost exclusively from your wonderful website, Nagi! Thank you. 😘
Fabulous tuna mornay. Thank you so much. Made it tonight and loved it. Didn’t have all ingredients, but still worked.
Hi Nagi made this tonight for dinner both hubby and myself enjoyed very much, but found it had and oily taste ( probably from the tuna) will make again but use tuna in brine instead..
Hi Jodie – yes I assume it was from the tuna and can be dependent on the brand you used too – N x
Hi Nagi
I used John West tuna
Still a 5 🌟
Hi also what brand would you recommend please.
I am in Perth WA
Thanks
Thanks for the recipe Nagi. Made it today and it was absolutely delicious!!
Thanks os much Jo, that’s great to hear! N x
Delicious! I added a cooked onion and a handful of cheddar aswell. So good! Thanks for the recipe 🙂
As an Aussie, this is a popular dish and this is basically what I make also, however I choose Tuna in Spring water and when making the sauce I use the spring water from the can first for extra flavour and add the less amount of milk. I choose cheddar cheese over Parmesan and peas add a bit more colour. Hubby’s favourite topping is crumbled corn chips for some extra crunch.
Great idea Julie!! N x
Thanks Nagi, I look forward to checking out some more of your recipes.
Delicious. Great flavour
Made this before, first time I’ve made it ahead of dinner still looks delicious but the sauce looked a bit like porridge, I’m thinking once it’s baked It’ll still taste the same (presentation is not a strong point of mine which my husband likes to point out!) do you think once it’s baked it’ll still be ok?
I like to make this in advance if I’m having guests as you can then sit and enjoy your guests. It can be in the oven while chatting. A nice crunchy topping with a little scattered grated cheese over the top will always look great. I’m with you, tell you hubby to just eat it! ha ha
Haha. Yes it was lovely, husband always eats it otherwise he doesn’t get fed 😂
As it should be! 😉
don’t need your life story, just write the recipe.
Hi Rob! There’s this little “Jump to Recipe” button right up the top I paid a developer to have built for readers like yourself who come to my website to use my recipes who have no interest in reading my life story. 🙂 Go forth and use my hard work for free! Hope you enjoy my recipes! – Nagi
Very diplomatic response to Rob. Life can be a a bit hectic when it’s so full, of yourself. Thank you for sharing your delicious recipes Nagi! I’m going to try this one tonight with the variation of fried shallots, one of the options Rob would be able to read about if he didn’t have his head so far up his **** . Then again, variety probably isn’t the spice of life when you’re only cooking for 1.
This is gold!! Nagi I made your recipe tonight and it was delicious. Your website is my go to whenever I want to make something. I love reading your life story. Kisses and hugs to Dozer xx
Hahaha! This response is amazing 👏 bravo 👏 bravo! 😂
Rob I suggest that you move to another recipe site. Navi’s recipes are wonderful and her bringing us into her life is much appreciated. Your sour attitude isn’t wanted by those of us who enjoy the site..Bye!
Rob, how gracious of you. Maybe just go elsewhere if you don’t like what you’ve found. Or just don’t post petty comments. Says so much about you.
Rob I suggest that you move to another recipe site. Navi’s recipes are wonderful and her bringing us into her life is much appreciated. Your sour attitude isn’t wanted by those of us who enjoy the recipes and the sharing..Bye!
Rob I suggest that you move to another recipe site. Navi’s recipes are wonderful and her bringing us into her life is much appreciated. Your sour attitude isn’t wanted by those of us who enjoy the site..Bye!
Rob I suggest that you move to another recipe site. Navi’s recipes are wonderful and her bringing us into her life is much appreciated. Your sour attitude isn’t wanted by those of us who enjoy the site..Bye!
Hi Rob. Get bent.
hahahahaha! Love it!
Followed recipe to the letter but sauce very runny could have been more flour but said 3 tbs
Should have read recipe better, was 4 tbs I only put 3 better attempt next time
Oh no! Yes that extra tablespoon would have been your issue. I hope you give it another shot! N x
This was AMAZING!! The only change I made was I substituted the peas for steamed broccoli florets & I used half the cheese sauce ‘coz I ran out of milk. It was beautiful – thank you Nagi x
This recipe was so delicious, my husband and I almost licked the bowl clean!
Nagi, you are a very talented chef! I made this with canned tuna and a can of chicken, along with three different kinds of pasta. It still worked out! The survival cooking is really putting me through the test. This recipe has a lot of potential.
This is so good! I trust your recipes as I’ve made plenty. This cream sauce is perfect. Follow the instructions as is and you will not be disappointed!
Such a great recipe and so easy to make, loved the white sauce what a joy. Thanks Nagi!
Yet again Nagi, Well done. You never disappoint!
Thanks so much Craig! N x