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
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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:
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!!
Thanks Nagi, this was delicious. My 1.5 year old ate his whole bowl and announced “more?”. I used milk powder to make up the milk. What a great recipe with pantry staples, I appreciate that as I live rurally. I will sneak a few more veges in next time.
I just made your tuna casserole, it was the tastiest I have ever made! Thank you.
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
Wow, Nagi. Made this tuna mornay for dinner tonight and it was simply delicious! And even won over 2 fussy toddlers. Thankyou so much!
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.
I can’t cook. I can make food, but I can’t cook.
I’ve made tuna mornay before by emptying a jar of tuna mornay sauce over a can of tuna and a bowl of pasta.
This was the FIRST time I have ever made a white sauce. It was SO easy and SO delicious.
I had this two nights in a row, and froze the rest (heaps left over).
I also bought Nagi’s book and loved it. Going to make a recipe a week minimum!
My dear Nagi. You have given me more than recipes for wonderful meals. you have given me such confidence too. First time at your Tuna Mornay, wow~~!!!!!! and then a second go at it. Frends are envious. Hubby would never in his life eat tuna because of his fear of dolphin now your mornay has him sold. Then something I have never been able to master i.e. Roast Beef. Demanded for Christmas please. No more boring Turkey and watery salty ham. Roast beef please mama. Nagy you own this you da boss.
LMAO!
This was the yummiest Tuna Mornay I have ever had. I will be using this recipe from now on. It’s sooo good and easy to make.
Tuna Mornay is the best….I use to make a version tuna fish casserole that had can soup, I am amazed of how great this is and how well it makes me look as a great cook!
Delicious 😋
Can I sub rice instead?
Best Mushroom soup ever!! Thank you Nagi 😘
Made this tonight and it was good, but I only used 2/3 as much pasta and used salmon in brine instead of tuna. I then used the brine in the roux and used 2 cups almond milk and 1 cup skim milk to reduce carbs. Didn’t use any stock either, I like fish mornay fish flavoured. Was so yum. I also made your lemon brocolli dish with it. Superb!
Another recipe of Nagi’s to add to family favourites. First time making Tuna Mornay and it was a hit. Thank you Nagi!
I’m looking everywhere for the size of the baking dish but cannot find it.. so..what size baking dish will this fill up? Thanks in advance!!!
THE tastiest tuna mornay I’ve ever had, no need to tweak the recipe it’s perfect as is! Will definitely make again.
Made this last night, and despite a few missteps (my daughter spilled her drink right in the middle of whisking the white sauce) it turned out amazing! Best thing I’ve made so far!
Lovely dinner, actually the yummiest thing I’ve ever made with tinned tuna. Will definitely be making again, thanks Nagi 😊
Well that was a surprising hit!! I didn’t have fresh parmesan so used artificial stuff and it still tastes bloody good! Love your recipes Nagi!
I made this today and it taste fantastic. Added peas to it too. Will serve this with a green Salad. Yum Yum