Tuna Mornay

    30 minutes

    Cheap, quick and tasty. It is important that you constantly stir the sauce as it will burn on the bottom of the pan very quickly if you don't.


    Queensland, Australia
    14 people made this

    Serves: 4 

    • 500g large spiral pasta
    • 425g can tuna in brine
    • 400g can creamed corn
    • 1 cup frozen peas
    • 4 tablespoons of margarine or butter
    • plain flour as needed (approx 2 tablespoons)
    • 2 cups of milk, more if needed
    • 1 teaspoon hot English mustard
    • 200g tasty cheese grated
    • pepper and salt to taste
    • more cheese to put on top of the casserole
    • 1 cup of breadcrumbs

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. Cook and drain the large spiral pasta, place it in a large casserole dish. Drain the tuna and add to the pasta. Add the creamed corn, add the peas.
    3. Make the sauce: In a small pot melt the butter/margarine over a gentle heat. Add flour and mix until it becomes like a dough. Add a little milk, about 1/2 a cup and stir, this will make the dough into a liquid again keep stirring, you will notice it thickens again.
    4. Add the hot English mustard. Add the grated cheese, taste and add seasoning as required. Keep adding milk slowly and stirring until you have about 2 cups of the sauce.
    5. Add the sauce to the casserole dish. Gently mix together. cover with cheese, sprinkle bread crumbs over the cheese. Place in oven and wait until top is golden brown, about 20 minutes. Enjoy!

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    Reviews in English (3)


    Used different ingredients. You can use this recipe without the Tuna to make chicken mornay using diced chicken cooked in garlic and butter  -  11 Jun 2009


    Used different ingredients. I use for the base sauce: 3 tablespoons of butter melted 4 tablespoons of cornflour Milk Mustard The brine from the tuna 2 tins of creamed corn Then I add: Asparagus cuts and tips Champignions The tuna meat I use fat free milk and lite cheese.  -  11 Jun 2009


    I liked this and will make it again, although I will probably change a couple of things when I do - eg. use less cheese in the sauce, which was quite gloopy, and add some herbs, maybe parsley.  -  17 Mar 2013  (Review from Allrecipes UK & Ireland)