All Recipes Casseroles, Stews Tried and Tested

Tuna Mornay

Tuna Mornay

250g short pasta
40g butter
3 tablespoons plain flour
1 1/2 cups milk
1 cup cream
salt and pinch of white pepper
1 small onion, finely chopped
1 cup grated cheese
425g tuna drained
2 tablespoons chopped parsley
juice of half a lemon
1 cup breadcrumbs
30g butter, melted
1/3 cup grated parmesan

Bring a large pot of salted water to the boil. Add pasta and cook according to packet instructions. Drain and set aside.
Preheat oven to 180°C or 160°C fan-forced. Lightly grease a 1.5 litre capacity dish.
Melt butter in a medium sized heavy based saucepan. Sprinkle over flour, and cook for about 1 minute. Gradually whisk in milk and cream. Bring to a boil, stirring until slightly thickened.
Remove from heat and season with salt and white pepper and stir though the onion, cheese, the drained tuna, pasta, parsley, and lemon juice.
Pour into prepared dish. Sprinkle with breadcrumbs and pour over melted butter. Sprinkle with the parmesan. Bake for 20 – 30 minutes or until golden. Allow to stand for 5 minutes before serving.


  1. I made the mornay to go with cooked chicken and mushrooms for a pie – used 2 cups cream and 1/2 cup milk plus 5 Tbsp of flour instead of the 3.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.