Tuna Mornay Delight

A Classic Weeknight Dinner: Tuna Mornay

Tuna mornay is one of Australia’s most beloved weeknight dinners, and for good reason. This timeless dish has stood the test of time due to its simplicity, affordability, and the ease with which it can be prepared using ingredients that many people already have in their pantry.

Our best tuna mornay recipe brings together tender elbow macaroni, a tin of tuna, and a rich, creamy sauce topped with golden cheese and crispy breadcrumbs. Whether you call it tuna mornay, tuna casserole, or tuna pasta bake, it’s a perfect choice for busy families looking for a hearty and comforting meal.

Ingredients

375g elbow macaroni
60g butter
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
2 stalks celery (300g), trimmed, chopped finely
1/4 cups (35g) plain flour
1 1/2 cups (375ml) hot milk
1 cup (250ml) pouring cream
425g canned tuna in springwater, drained, flaked
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon rind
1 cup (70g) stale coarse breadcrumbs
1 cup (120g) coarsely grated cheddar cheese

Method

Preheat oven to 180°C. Oil a deep 2.5-litre (10-cup) ovenproof dish.
Cook pasta in a large saucepan of boiling water until tender; drain.
Melt butter in a large saucepan; cook onion, garlic and celery, stirring, until the onion softens. Add flour; cook, stirring, about 2 minutes or until the mixture bubbles and thickens. Gradually stir in milk and cream. Cook, stirring, until the sauce boils and thickens.
Stir the pasta, tuna, parsley and rind into the sauce mixture; season. Spoon the mixture into the dish; sprinkle with the combined breadcrumbs and cheese. Bake the tuna mornay, uncovered, for about 35 minutes or until lightly browned.

Tips and Tricks for Tuna Mornay

How long will this last in the fridge?

You can typically store tuna mornay in the fridge for 2-3 days. It’s always a good idea to do a sight and smell check before reheating it.

Can you reheat tuna mornay?

Yes, you can easily reheat tuna mornay in the microwave or oven. Just make sure it’s steaming hot all the way through (the official guidelines are 70 degrees Celsius) to kill any bacteria and ensure it’s enjoyable to eat.

What to have with tuna mornay?

Tuna mornay pasta bake is a hearty and comforting dinner by itself, or serve it alongside a simple green salad or our fresh and vibrant green bean salad with lemon and parsley dressing.

Understanding the Ingredients in Tuna Mornay

MACARONI:

Macaroni is a classic shape for pasta bakes like tuna mornay. You can substitute it with another similar size pasta, such as penne or fusilli. It’s important not to overcook it, as the pasta will be cooked more in the oven. So for tuna mornay and other pasta bakes, you’ll usually cook it for slightly less time than you would if you were eating it straight away.

CANNED TUNA:

We’ve used tuna in springwater, but you can use tuna in oil if you prefer.

FLOUR:

Plain (all-purpose), a general all-purpose wheat flour for thickening the sauce.

POURING CREAM:

Also called pure cream or fresh cream. It has no additives and contains a minimum fat content of 35%.

CHEDDAR CHEESE:

A semi-hard, yellow to off-white cheese. According to Dairy Australia, cheddar is Australia’s most popular cheese. It is available in mild, tasty, and vintage varieties.

How to Make Breadcrumbs

Breadcrumbs are best made from bread that’s at least a day old, as if it is too moist it won’t process well. Remove bread crust, then cut into small pieces. Process, in batches, using the pulse button, until crumbs form to the texture required (fine or coarse, for this tuna mornay recipe). Use immediately or package into zip-top plastic bags and freeze for up to 3 months.

You’d be hard-pressed to find a kitchen cupboard anywhere in Australia without a tin of tuna in it. So if you love our tuna mornay recipe, check out the rest of our tried and tested tuna recipes or our perfect pasta bakes.