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.
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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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:
More proof – canned tuna CAN be delicious!
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!!
U have the best recipes. Making the tuna moray tomorrow. Every recipe I’ve tried has been delicious. THanks.
Thanks so much Isabel!
Nagi! I keep a regular check on your blog and have tried several recipes. When I saw this one, it tickled me greatly that you use Vegeta (I saw your whole post on it too). It is from my homecountry and we use it on everything. My dad will butter bread and sprinkle vegeta on top. Anyway, it is neat to see you feature and use it in your recipes.
How’s the intrepid Dozer’s shoulder? Seeing his antics in Melbourne, It doesn’t seem to have slowed him down any. What a warrior he is.
This recipe is exactly what I was looking for. I plan to make it for our dinner this coming Thursday.and would like to prepare it in the morning. I’m curious what the extra 1/4 cup of liquid is for when preparing ahead.
I could use any fish, shrimp, etc., and follow the same recipe?
My mouth is watering! Just wondering if I can use fresh parm instead of jarred? Thanks!
Of course! I use fresh pre grated! N x
Good I found tuna recipe from you. PLS make more tuna recipes as my kids doesn’t want to bring tuna sandwiches for lunch anymore. I’m trying make tuna more interesting. I will make your tuna recipes and look forward to more of your tuna recipes!
I’m interested to know if you Or your Mom have a recipe for poppyseed cake. Been really thinking about it lately!😊
You must have read my mind. Felt like tuna mornay and your recipe popped into my inbox. Looking forward to dinner tonight. Thanks Nagi
This was delicious. I was vacillating between this and your fish pie (which my fiancé always requests) but thought I’d try something new. Success!!!! The only thing I changed was I used two fish boullion cubes instead of Vegeta and used fresh crab instead of tuna (only because it’s readily available here and so delicious).
Simple , quick and tasty, as always, thanks Nagi! 💛
Oooh! I’m so glad you enjoyed this – AND that you like the fish pie! It’s one of those recipes that’s a quiet gem that I pull out once a year or so! 🙂 N xx
You and Dozer are adorable! Love photos of him and love all your recipes. Thank you so much.
Thank you for the lovely message Phyll! N xx
Tuna Mornay is an often cooked comfort food dish in winter. I look forward to trying your version as your recipes are always fabulous. Can I suggest adding some sliced celery for some crunch plus celery goes so well with tuna.
Ooh YES to that. Thanks for the suggestion Kim! N x
Nagi,
I made this tonight because it looked to so quick to make and otherwise I would have just had porridge for dinner because I am tired and lazy. This was much nicer than porridge. It’s a great recipe , nearly as great as the mac and cheese which I would eat every night if I didn’t run out of cheese. I love your recipes and the little videos showing how to make things. Thank you!
Lyn xx
Wow that was quick! I’m so pleased to hear you enjoyed this Lyn, thank you for letting me know! N x
This is a great big step up from the tuna casserole of my youth. We’re known to enjoy a good canned tuna now and then in a summer salad, but I’ve not tried a tuna casserole in many years. Must give this a try.
So did Dozer get a dumpling?
No he did not….but then, neither did I 😂
My favourite thing to add to a tuna mornay, is asparagus. And I use the liquid from the asparagus when making the mornay sauce. Just love anything ‘mornay-ed’.
Hope it was tempered glass that the big paws landed on!
Oooh! I like the sound of that Susan! N x
Nagi
If you say Delicious or Yum , we’re sold on your recipe and it’s made very quickly. That’s how your magic works!!! Xxxx
Aww Elle, stop it! You’re making my head big 😂
Uhuh ! I am older than you so can you imagine the number of memories I have of tuna mornay !! Everything seemed to be ‘mornay’ way back and I actually loved a well-made oyster one ! But this is easy, cheap and moreish and since tins of tuna always seem to be in the pantry, will be made with a laugh very soon !! Saw the photo of Dozer on IG and so hoped he was in some way rewarded for the most fun ‘shopping’ pic I had ever seen of him 🙂 !
Ha ha! Really? I only ever think of Tuna Mornay! Though I suppose – does anything baked in a white sauce qualify as being “Mornayed”? If so, I mornay a LOT! Hope fires in your area are under control Eha. I drove past Picton yesterday enroute back from Melbourne and I thought of you! N x
Thanks muchly ! Nothing too close and it is cooler . . . but the winds are near gale . . . Nagi, we both have a long summer to go . . . ! Am only ten minutes outside Picton up the hill . . . one of these days must have a coffee together . . .
That’s my boy DOZER I bet you are having fun drooling at dumpling windows😄
Hi Nagi..in just love tuna moray. .it’s the perfect recipe for me the weather today Dec 2nd in Toronto .-2C great comfort food👍
I’m just glad those windows were solid! 😂
Hi there, love your recipes, Might be a bit of a silly question, but do you cook the pasta first ? Thanks
NOT SILLY AT ALL!! Silly of ME if I didn’t include that instruction – YES cook it before!! 🙂 N xx