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 casserolepasta 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!
Keyword: Tuna casserole, tuna mornay, tuna pasta bake
Servings: 5- 6 people
350g / 12ozpenne pasta(or other short pasta)
40g / 3 tbspbutter
3garlic cloves, finely minced
4 tbsp (50g)flour, plain/all purpose
4 cups (1 litre)milk, any fat %, dairy or non dairy (1 quart)
2tspVegeta, or chicken or veg stock powder/granulated bouillon(Note 1)
1/2 cup (50g)parmesan, finely shredded
1/2tspeach mustard powder, onion and garlic powder(Note 2)
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!
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.