Creamy Tuna Mornay: The Ultimate 5-I

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You know those nights when you need something comforting, budget-friendly, and guaranteed to disappear from the kids’ plates? That’s why tuna mornay has been my family’s secret weekday weapon for years. This creamy pasta bake with its golden crunchy topping takes me straight back to my mum’s kitchen in Melbourne, where we’d fight over the crispy bits at the edges. It’s the ultimate pantry raid recipe – tuna, pasta, cheese, and whatever veggies you’ve got hiding in the freezer (corn works wonders!). Plus, it freezes like a dream, making those rushed evenings so much easier. Trust me, this Aussie classic will become your new family staple too.

Table of Contents

Why You'll Love This Tuna Mornay
Tuna Mornay Ingredients
How to Make Tuna Mornay
- Preparing the Cheese Sauce
- Assembling the Tuna Mornay
Tips for the Best Tuna Mornay
Tuna Mornay Variations
Storing and Reheating Tuna Mornay
Tuna Mornay FAQs
Tuna Mornay Nutritional Info
Share Your Tuna Mornay Experience

Why You’ll Love This Tuna Mornay

This tuna mornay isn’t just another pasta bake – it’s pure comfort food magic! Here’s why it’s been my go-to for crazy weeknights and lazy weekends:

Budget hero: Uses pantry staples you probably already have (hello, canned tuna and pasta!)
Creamy dreamy goodness: That cheese sauce clings to every noodle just right
Kid-approved: My picky eaters actually ask for seconds (the crispy breadcrumb topping helps)
Freezer friendly: Makes enough for two meals – bake one now, freeze one for emergencies
Veggie playground: Swap corn for whatever’s in your fridge – peas, broccoli, even zucchini works

Honestly, that golden, bubbling crust alone is worth making this. Wait till you hear the “oohs” when you bring it to the table!

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Tuna Mornay Ingredients

Here’s everything you’ll need to make this dreamy tuna mornay happen – plus my favorite sneaky swaps for when the pantry’s looking bare:

The pasta: 2 cups elbow macaroni (measured uncooked – you’ll want them just al dente after boiling)
The star: 12 oz can of tuna in water, well drained (I like the chunks rather than flakes for better texture)
Creamy magic: 3 tbsp butter, 3 tbsp all-purpose flour, and 2 cups milk for that luscious sauce
Cheese please: 2 cups packed shredded cheddar cheese (mild works best for kids, but sharp is amazing for adults)
Crunch factor: 1/2 cup breadcrumbs mixed with 1 tbsp olive oil (panko gives extra crispiness!)
Flavor boosters: 1 tsp mustard powder, 1/2 tsp salt, 1/4 tsp black pepper (trust me on the mustard powder – secret weapon!)

Veggie options: The recipe calls for 1 cup sweet corn kernels (frozen works great), but my kids go nuts when I swap in peas or small broccoli florets. Got picky eaters? Grate some carrot into the sauce – they’ll never know!

How to Make Tuna Mornay

Alright, let’s get our hands cheesy! Making tuna mornay is easier than you think, and I’ll walk you through each step to ensure you get that perfect creamy middle with that irresistible golden crust every single time.

Preheat your oven to 375°F (190°C) – this gives your oven time to get properly hot while you prep everything else.
Cook the pasta in salted boiling water, but here’s my secret – pull it out a minute before the package says it’s done. It’ll finish cooking in the oven and won’t turn mushy.
Make that luscious cheese sauce (don’t worry, I’ll walk you through it below – promise it’s foolproof!).
Toss together the cooked pasta, tuna, corn and cheese sauce until every noodle is coated in that creamy goodness.
Top it off with the remaining cheese and those crispy breadcrumbs (more on this magic below!).
Bake for 20-25 minutes until it’s bubbling at the edges and the top is golden brown. The hardest part? Waiting those 5 minutes before digging in!

Preparing the Cheese Sauce

This is where the magic happens! Melt the butter in a saucepan over medium heat, then whisk in the flour. Cook this for about a minute – you’ll smell this gorgeous toasty aroma. Now slowly pour in the milk while whisking like mad (this prevents lumps). Keep whisking until it thickens enough to coat the back of a spoon. Take it off the heat, then stir in the mustard powder, salt, pepper and most of the cheese (reserve some for that golden top!). The mustard powder is my grandma’s trick – it adds depth without making it taste mustardy.

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Assembling the Tuna Mornay

Time to bring it all together! In your baking dish, mix the cooked pasta, drained tuna, corn and that gorgeous cheese sauce. I use a rubber spatula to gently fold everything together so the tuna doesn’t break up too much. Smooth it out, then sprinkle with the reserved cheese. For the crunchy topping, mix breadcrumbs with olive oil (this makes them extra crispy) and scatter them evenly across the top. That final drizzle of oil is key – it helps the breadcrumbs turn golden and delicious in the oven. Pop it in and resist opening the oven door – let that crust form properly!

Tips for the Best Tuna Mornay

After making this tuna mornay more times than I can count (my family won’t let me stop!), I’ve picked up some tricks that take it from good to knock-your-socks-off amazing every single time:

Pasta perfection: Cook your macaroni 1-2 minutes less than the package says – it’ll finish cooking in the oven and stay beautifully al dente instead of turning mushy.
Crunch secret: Whip up fresh breadcrumbs from stale bread for the topping (a quick zap in the food processor!). The texture is so much better than store-bought.
Patience pays: Let it sit for 5 minutes after baking – it helps the sauce thicken up so you get perfect creamy slices instead of a lava flow.
Veggie magic: Toss in extra veggies during assembly – frozen peas work brilliantly, and finely chopped broccoli disappears into the sauce so picky eaters won’t notice!

Oh – and if you want next-level crispy topping? Mix a little grated parmesan into your breadcrumbs. You’re welcome!

Tuna Mornay Variations

One of the best things about tuna mornay? You can twist it however your family likes! Here are my favorite ways to switch it up when we want something different (or when I’m low on ingredients):

Fish swap: Out of tuna? Canned salmon works beautifully – just flake it up the same way.
Pasta alternatives: Gluten-free penne holds up great, or for extra fun, try shell pasta to trap all that cheesy sauce.
Veggie boost: Sneak in diced bell peppers (my kids love the red ones) or finely chopped spinach when you stir everything together.
Cheese please: Mix up the cheeses – half cheddar and half mozzarella makes it extra gooey!

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Want a kid-approved version? Skip the veggie additions and top with crushed potato chips instead of breadcrumbs – instant hit at my dinner table!

Storing and Reheating Tuna Mornay

Oh, the joy of having tuna mornay stashed away for those “I can’t even” days! Here’s how to keep that crispy-cheesy goodness tasting fresh as day one:

Freezer magic: Let it cool completely, then wrap airtight – it stays perfect for up to 3 months. I use disposable foil pans so I can bake straight from frozen (no dishwashing – bonus!).
Oven revival: Reheat at 350°F (175°C) for 20-25 minutes if thawed, or 45-60 minutes from frozen (cover with foil so the topping doesn’t burn). Wait till you hear that bubbling sound – just like fresh!
Microwave cheat: Okay fine, I microwave single portions sometimes too – but expect a softer topping (30-90 seconds should do it).

Pro tip: If freezing, undercook the pasta slightly and go light on the sauce – both thicken during storage. Thaw overnight in the fridge for best results, but honestly? I’ve baked it straight from frozen when desperate – just add 15 extra minutes!

Tuna Mornay FAQs

You’ve got questions? I’ve got answers! Here are the tuna mornay mysteries solved based on years of trial, error, and way too many happy accidents in my kitchen:

I’ve answered these questions so many times at family gatherings that I should print them on recipe cards! Here’s everything you need to know:

Can I use fresh tuna instead of canned?

Absolutely! Just poach or bake 12 oz of fresh tuna first until it flakes easily. Canned is my go-to for convenience (and because my pantry always has some), but fresh gives a lovely steak-like texture. Either way, make sure it’s well-drained – soggy tuna ruins the creaminess.

What if my family hates corn?

No worries! Frozen peas blend right in (my kids don’t even notice them), or try small broccoli florets for extra nutrition. I’ve even used grated zucchini when zucchini plants go crazy in summer – just squeeze out excess moisture first. The beauty of tuna mornay is how adaptable it is!

How do I make this gluten-free?

Super easy swap! Use gluten-free pasta (I like brown rice elbows) and substitute the all-purpose flour with cornstarch or a gluten-free flour blend for the sauce. Everything else stays the same – you’d never know the difference! Just double-check that your mustard powder is GF (most are).

Can I prepare this ahead and bake later?

My secret meal prep trick! Assemble everything (including the topping), cover tightly, and refrigerate for up to 24 hours. When ready, bake straight from the fridge – just add 5-10 extra minutes. The sauce might look thick coming out of the fridge don’t worry – it loosens up beautifully while baking.

Why does my cheese sauce sometimes get grainy?

This used to happen to me too! The culprit is usually overheating the sauce after adding cheese. Always remove the pan from heat before stirring in cheese, and use freshly shredded (pre-shredded has anti-caking agents that can cause graininess). If it happens, a splash of warm milk and vigorous whisking can sometimes save it!

Tuna Mornay Nutritional Info

Nutritional values are estimates and vary based on ingredients, but here’s what you can expect per serving of this comforting tuna mornay:

Calories: Around 420 – filling without being overly heavy
Protein: A solid 24g thanks to that tuna and cheese combo
Carbs: About 42g (the pasta gives that satisfying comfort factor)
Fat: Roughly 18g – mostly from the cheese and that delicious crispy topping

Remember, using reduced-fat cheese or extra veggies can tweak these numbers to suit your needs – that’s the beauty of homemade!

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I’d love to hear how your tuna mornay turned out! Did you add any clever twists? Did the kids gobble it up? Snap a pic of that golden crust – I live for those bubbling cheese shots. Need more comfort food inspo? You’ll find plenty of cozy recipes waiting on my Pinterest – perfect for your next family dinner!

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Creamy Tuna Mornay: The Ultimate 5-I

Why You’ll Love This Tuna Mornay

Tuna Mornay Ingredients