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!!
Delicious Tuna Mournay. Easy to make. Family friendly.
Thank you for the recipe from Elise p.s. I love the recipe. I am six years old.
I made this yesterday. Even though I measured the ingredients it was dry and too much pasta in my opinion
Omg this is the best tuna bake I’ve made. I used macaroni pasta instead. Will definitely make again.
Wow! Casserole pasta I really love it. I’ve try this for how many time and my family like it too.
Love your recipes and it’s my go to website, but like watching professional athletes you make it look so easy….I wish I could do it in the time you state 😁😁😁
I’m reading the comments because I found this looking for a tuna mornay recipe, and the article made me laugh, thinking surely people who aren’t Aussies would think this is something only an Aussie would eat. Was curious if the comments are from Australians or not, and very surprised to pass Nagi’s photo and see she is Asian, not a bogan. Sounds like she has quite a following and lots of great recipes. Am going to look through her other recipes now and look forward to finding lots of gems.
Hi Nagi what size casserole dishes would u recommend for this dish? Or some common size that csn be used for many of your recipes? I have two which i have been using foe ur mac and cheese and many other recipes but find it not quite the right fit!
I haven’t made this for years. Great for a cold wintry day. I also added a tin of crushed Tomatoes. Yumm
Best tuna pasta bake I’ve ever eaten! Highly recommend! Thank you :))
This is a beautiful recipe. It turned out perfect. I served it with the French carrot salad and my whole family went nuts (in a good way) 🙂
Woo hoo!!! I’m so happy you enjoyed it Kylie!! N x
I love all your recipes that I have tried. I am not a very good cook and I really appreciate you creating recipes that work for people like me! <3 <3 <3
That’s great Sheila! I think cooking can be accessible for everyone as long as you have the right details! N x
Hiya nagi. I’m making your tuna mornay today but it’s a public holiday here and I have no Panko but I do have ordinary breadcrumbs. Last time I used ordinary breadcrumbs on something it came out like wheat-bix. ( not good).
Can I use it on top of mornay , if so , how do I not make wheat bix??
If using old style breadcrumbs, sprinkle an even layer over the mornay, then sprinkle the cheese over the top of the breadcrumbs. It makes a seriously delicious topping!
You could try toasting the breadcrumbs in a bit of melted butter before you top the casserole – it should work ok with regular ones unless they are too old! N x
Hi Nagi, I made this Tuna Mornay recipe a few weeks back but I just realized I forgot to make a comment.
This recipe really surprised both me and my husband. We were not sure if the tuna and corn combination would work well together, but after trying it, we absolutely agree that this combination works! It was sooo delicious! What a great way to use up canned tuna. Thank you so much for another fabulous recipe.
So easy, so tasty. Followed recipe exactly and really loved the white sauce – great seasoning. Will definitely make again.
Hi Nagi~wondering if I can substitute your low cal creamy soup broth for the butter/flour/milk white sauce to cut calories
Love your recipes nagi
Made this yesterday Nagi… so good, so comforting and easy enough that it doesn’t feel like a bother to make (yes, I sound so lazy lol but sometimes one is happy for a challenge, other times you really just want to grab some tuna and have it on toast instead!! ) An excellent comfort food recipe, that happily has ingredients already in my pantry/fridge. Love the crunchy topping. Thank you xx
Ps – still love tuna and cheese toasted sandwich ocassionally with a little bit of white onion finely chopped. Straight from childhood that one (thanks mum)
Hi Nagi,
My son loves Tuna Mornay at daycare and regularly eats 4 serves there. I am looking to try this for a dinner next week and was wondering if I need to add the 1/4 cup extra water if I am making it on 2-4 hours ahead of putting it in the oven? And can you please suggest some other vegetables that I might put in it? Thanks 🙂
Hi Bronwen – just follow the recipe notes re making ahead and vegetable substitutes. N x
Another winning recipe! Easy to make after a long day at work, and it hit all the “comfort food” buttons.
Thanks! N x
“Tuna Noodle Casserole” is on the menu for tonight and I thought I’d see if you had a version. Lo and behold this Tuna Mornay! Sounds so much fancier I will have to adopt the name. 😊
Thank you for the recipe..
It turned out wonderful and was delicious….
Kids loved it..