Tuna Mornay is the ultimate comfort food recipe that combines creamy pasta with tender tuna and sweet corn. It’s a delightful dish that brings warmth and satisfaction to the table, perfect for any family dinner or gathering. This Tuna Mornay features a rich white sauce and a cheesy topping that will have everyone asking for seconds. Easily prepared with minimal fuss, this recipe is a must-have for busy weeknights. Packed with flavor and easy to customize, Tuna Mornay is not just a meal; it’s a hug in a dish that satisfies both children and adults alike. Whether you’re using canned tuna or making it with fresh fish, this casserole is worth making.
Key takeaways
- The key to a perfect Tuna Mornay is a smooth, well-made béchamel sauce.
- Cook the roux properly and add milk gradually while whisking.
- Ensure pasta is al dente before baking.
- Adjust sauce consistency with milk or a cornstarch slurry if needed.
Creamy Tuna Mornay: The Ultimate Comfort Bake!
Ingredients
- 350 g penne pasta (or other short pasta)
- 40 g butter
- 3 garlic cloves, finely minced
- 4 tbsp flour, plain/all purpose
- 4 cups milk, any fat %, dairy or non-dairy
- 2 tsp Vegeta or chicken/veg stock powder
- 1/2 cup parmesan, finely shredded
- 1/2 tsp mustard powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 425 g canned tuna, drained
- 400 g canned corn, drained
Instructions
- Preheat oven to 180°C/350°F.
- Prepare the crunchy topping by mixing breadcrumbs, melted butter, and herbs.
- Cook pasta per packet directions, subtracting 1 minute from the recommended time. Drain and let cool slightly before returning to the pot.
- Melt butter in a large pot over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add flour to the melted butter and stir to form a roux. Gradually whisk in about 1/3 of the milk until smooth, then add the remaining milk while whisking continuously.
- Stir in Vegeta, mustard powder, onion powder, and garlic powder until well combined.
- Heat the sauce over medium heat, whisking constantly for 4-5 minutes until it thickens enough to coat the back of a spoon.
- Remove the sauce from the stove and stir in the shredded parmesan cheese until melted and creamy.
Notes
– Substitute corn with peas or broccoli for variety.
– For a crispy topping, sprinkle breadcrumbs mixed with parmesan before baking. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The heart of a successful Tuna Mornay lies in the béchamel sauce, the foundational white sauce that binds the dish together. Achieving a smooth, lump-free béchamel is paramount. This starts with a proper roux, a mixture of equal parts fat (butter in this case) and flour, cooked together. Cooking the roux for at least 1-2 minutes over medium-low heat is crucial. This process cooks out the raw flour taste and allows the flour to absorb the butter, creating a thickening base. Adding the milk gradually, whisking constantly, is the next critical step. Cold milk added to a hot roux, or hot milk to a cold roux, can shock the mixture and lead to lumps. It’s best to warm the milk slightly before adding it to the cooked roux, or add cold milk very slowly while whisking vigorously. The sauce should be cooked until it coats the back of a spoon, indicating it has thickened sufficiently. The addition of flavourings like Vegeta or stock powder, mustard powder, onion powder, and garlic powder should happen after the sauce has thickened, allowing their flavours to meld without burning. Finally, incorporating the cheese at the end, off the heat, ensures it melts smoothly into the sauce, creating that signature creamy, cheesy texture without becoming oily or grainy.
Troubleshooting
- Lumpy Sauce: If your béchamel sauce has lumps, try passing it through a fine-mesh sieve. For future attempts, ensure you whisk the milk in very gradually and continuously, or warm the milk slightly before adding it to the roux.
- Sauce Too Thin: If the sauce is too thin after adding all ingredients, you can thicken it further. Mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the simmering sauce and cook for another minute until thickened.
- Sauce Too Thick: If the sauce becomes too thick, you can thin it out by whisking in a little more milk, a tablespoon at a time, until the desired consistency is reached.
- Dry Pasta: Ensure the pasta is cooked al dente, as it will continue to cook in the oven. Overcooked pasta can become mushy when baked.
Substitutions
- Pasta: While penne is recommended for its ability to hold sauce, other short pasta shapes like fusilli, macaroni, or rotini will also work well. The key is a shape with nooks and crannies to capture the creamy sauce.
- Tuna: If you prefer a different protein, cooked shredded chicken or flaked salmon can be used instead of tuna for a variation on the classic.
- Cheese: Cheddar, Gruyère, or a blend of cheeses can replace Parmesan for a different flavour profile. A good melting cheese is essential for creaminess.
- Vegetables: Drained peas, finely chopped broccoli florets (lightly steamed), or sautéed mushrooms can be added alongside or instead of the corn for added texture and flavour.
Pro tips
- Use canned tuna in oil for a richer flavor.
- Substitute corn with peas or broccoli for variety.
- For a crispy topping, sprinkle breadcrumbs mixed with parmesan before baking.
Try this Tuna Mornay recipe tonight and see how it becomes a favorite in your home. Feel free to customize with your preferred vegetables or spices for a unique twist!
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Frequently asked questions
Why is my tuna mornay sauce lumpy?
Lumps typically form when the milk is added too quickly to the roux, or if there’s a significant temperature difference between the roux and the milk. Whisking constantly and adding milk gradually, ideally warmed slightly, prevents this. Sieving is a quick fix.
Can I make tuna mornay ahead of time?
Yes, you can prepare the tuna mornay components (cook pasta, make sauce, combine with tuna and corn) ahead of time. Store the mixture covered in the refrigerator and bake when ready, adding a splash of milk if the sauce has thickened too much.
What kind of milk is best for tuna mornay?
Whole milk provides the richest flavour and creamiest texture. However, semi-skimmed or even skimmed milk can be used, though the sauce might be slightly less rich. Non-dairy milks like unsweetened almond or soy milk can also work, but may alter the flavour profile slightly.
How do I prevent the topping from burning?
If you’re adding a cheese or breadcrumb topping, cover the dish with foil for the first 15-20 minutes of baking. Remove the foil for the last 10-15 minutes to allow the topping to brown and crisp up nicely.
