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!

Creamy Tuna Mornay: The Ultimate 5-I

Easy Tuna Mornay Pasta Bake

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A creamy, budget-friendly tuna mornay pasta bake with sweet corn and a crunchy topping. Perfect for family dinners and freezer-friendly!

Author: Sophia Collins
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: Australian
Diet: Low Lactose

Ingredients

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2 cups elbow macaroni
1 can (12 oz) tuna in water, drained
1 cup sweet corn kernels
2 cups shredded cheddar cheese
2 cups milk
3 tbsp butter
3 tbsp all-purpose flour
1 tsp mustard powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup breadcrumbs
1 tbsp olive oil

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Instructions

Preheat oven to 375°F (190°C). Cook macaroni according to package instructions, then drain.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
Gradually whisk in milk until smooth. Add mustard powder, salt, and pepper. Cook until thickened.
Remove from heat and stir in 1 1/2 cups cheese until melted.
Mix cooked macaroni, tuna, corn, and cheese sauce in a baking dish.
Top with remaining cheese, breadcrumbs, and a drizzle of olive oil.
Bake for 20-25 minutes until golden and bubbly.

Notes

Swap corn for peas or broccoli if preferred.
Freeze leftovers in an airtight container for up to 3 months.
Reheat in the oven for best texture.
Find more recipes on Sophia’s Pinterest.

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 6g
Sodium: 580mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 24g
Cholesterol: 55mg

Find it online: https://kitchenuser.net/easy-tuna-mornay-pasta-bake-recipe/