If you are looking for a budget friendly dinner that tastes amazing, this tuna mornay recipe is honestly the best. It’s a classic Australian dish — Creamy, cheesy, and does not require much preparation, you probably already have the ingredients in your kitchen. We skip the complicated parts and just make a simple white sauce as a base. It’s a filling meal that the whole family will devour in no time, and a squeeze of lemon juice keeps it fresh, not like canned fish.
Ingredients
Yields: 4 Servings
- 425g (15oz) canned tuna, drain it well
- 250g (9oz) dried pasta (Fusilli or penne is good)
- 2 Tablespoons unsalted butter
- 1 Onion, chopped small
- 3 Cloves garlic, minced
- ¼ cup plain flour
- 2 cups milk (Full cream is better)
- 2 cups chicken or veg stock
- ⅓ cup heavy cream
- 1 cup frozen peas
- 1 cup corn kernels
- 1 tablespoon lemon juice
- 1 ½ cups shredded cheddar cheese (Split it up)
- ¼ cup grated parmesan cheese
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Step-by-Step Instructions
Step 1: Preheat the oven to 210°C (410°F) until it’s warm, then cook the pasta as instructed on the package until it’s halfway done. After that drain the water and let it sit for a bit.
Step 2: While the pasta is boiling, grab a medium-sized pot and melt the butter over low heat, then add the onion and garlic — Cook them for about 5 minutes until they’re soft and fragrant.
Step 3: Pour the flour into the pot and mix it until it becomes dough, then pour about a third of the milk and stir it really quickly. Repeat this two more times until all the milk is blended in and the mixture is smooth.
Step 4: Turn the heat up to high, then pour in the broth, heavy cream, drained tuna, peas, corn, and lemon juice. Keep stirring until the sauce starts to boil — Tip: Don’t overdo the lemon juice, it keeps the dish from smelling too fishy!
Step 5: Turn off the stove and mix in half a cup of cheddar cheese until it melts. Give it a little taste and add salt and pepper if you think it needs it.
Step 6: Put the cooked pasta in a baking dish, then pour that whole big pot of creamy sauce over it and mix it well.
Step 7: Sprinkle the rest of the cheddar and Parmesan cheese on top. Bake it for 25 minutes until the cheese is golden and bubbly.
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Why you’ll love this recipe
You’ll love this tuna mornay recipe because it turns boring canned tuna into something really tasty. It’s super comforting and has that creamy, cheesy texture that makes you feel satisfied after a long day. It’s also a really clever way to get kids to eat veggies like corn and peas without complaining — This is perfect when you want something warm and filling that goes great with a cold drink or even some garlic bread if you’re really hungry. It’s fun, quick, and totally stress-free.
So, will you give this a try? Drop a comment below and let me know what you think!
Tuna Mornay Recipe
A creamy tuna mornay recipe is a classic Aussie favorite that's budget-friendly – packed with veggies and cheese, super tasty, and an easy, comforting family meal for everyone.
Ingredients
- 425g (15oz) canned tuna, drain it well
- 250g (9oz) dried pasta (Fusilli or penne is good)
- 2 Tablespoons unsalted butter
- 1 Onion, chopped small
- 3 Cloves garlic, minced
- ¼ cup plain flour
- 2 cups milk (Full cream is better)
- 2 cups chicken or veg stock
- ⅓ cup heavy cream
- 1 cup frozen peas
- 1 cup corn kernels
- 1 tablespoon lemon juice
- 1 ½ cups shredded cheddar cheese (Split it up)
- ¼ cup grated parmesan cheese
Instructions
- Preheat the oven to 210°C (410°F) until it’s warm, then cook the pasta as instructed on the package until it’s halfway done. After that drain the water and let it sit for a bit.
- While the pasta is boiling, grab a medium-sized pot and melt the butter over low heat, then add the onion and garlic — Cook them for about 5 minutes until they’re soft and fragrant.
- Pour the flour into the pot and mix it until it becomes dough, then pour about a third of the milk and stir it really quickly. Repeat this two more times until all the milk is blended in and the mixture is smooth.
- Turn the heat up to high, then pour in the broth, heavy cream, drained tuna, peas, corn, and lemon juice. Keep stirring until the sauce starts to boil — Tip: Don’t overdo the lemon juice, it keeps the dish from smelling too fishy!
- Turn off the stove and mix in half a cup of cheddar cheese until it melts. Give it a little taste and add salt and pepper if you think it needs it.
- Put the cooked pasta in a baking dish, then pour that whole big pot of creamy sauce over it and mix it well.
- Sprinkle the rest of the cheddar and Parmesan cheese on top. Bake it for 25 minutes until the cheese is golden and bubbly.
Notes
- Grate your cheese from a whole block instead of using pre-shredded cheese to avoid anti-caking agents and get a smoother sauce.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 763Total Fat 35gSaturated Fat 17gUnsaturated Fat 20gCholesterol 233mgSodium 599mgCarbohydrates 60gFiber 6gSugar 8gProtein 83g
Just a heads up—the calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.