Description
Tuna Mornay is a creamy and comforting tuna casserole pasta bake featuring penne pasta in a rich, cheesy white sauce with tuna and sweet corn, topped with a crunchy parmesan and panko breadcrumb topping. Perfect for a family-friendly dinner, this dish combines savory flavors with a delightful crispy crust.
Ingredients
Scale
Pasta
- 350g / 12oz penne pasta (or other short pasta)
Sauce
- 40g / 3 tbsp butter
- 3 garlic cloves, finely minced
- 4 tbsp (50g) plain/all-purpose flour
- 4 cups (1 litre) milk, any fat %, dairy or non-dairy (1 quart)
- 2 tsp Vegeta, or chicken or vegetable stock powder/granulated bouillon
- 1/2 cup (50g) parmesan, finely shredded
- 1/2 tsp mustard powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Filling
- 425g / 15 oz canned tuna, preferably in oil, drained (substitute salmon if desired)
- 400g / 14 oz canned corn, drained (or other vegetables)
Topping
- 25g / 1.5 tbsp butter, melted
- 1/2 cup (60g) panko breadcrumbs
- 1/4 cup (25g) parmesan, finely grated
- 1/4 tsp salt
Garnish
- Chives or parsley, optional
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the casserole.
- Prepare Crunchy Topping: In a small bowl, combine the melted butter, panko breadcrumbs, grated parmesan, and salt. Mix together until the crumbs are evenly coated and set aside.
- Cook Pasta: Boil the penne pasta according to package directions but reduce cooking time by one minute to keep pasta al dente. Drain the pasta and allow to cool slightly before returning it to the cooking pot.
- Make White Sauce – Step 1: In a large pot over medium heat, melt 40g of butter. Add the finely minced garlic and sauté for about 30 seconds until fragrant.
- Make White Sauce – Step 2: Stir in the flour to form a roux with the melted butter and garlic. Gradually whisk in about one-third of the milk, ensuring the flour mixture incorporates smoothly. Then add the remaining milk while continuously whisking to prevent lumps.
- Season White Sauce: Add Vegeta or stock powder, mustard powder, onion powder, and garlic powder to the sauce and whisk well to combine.
- Thicken Sauce: Continue heating the sauce gently while whisking constantly to prevent it from catching on the bottom. After 4-5 minutes, the sauce should thicken enough to coat the back of a spoon.
- Add Cheese: Remove the sauce from the heat and stir in the finely shredded parmesan until melted and smooth.
- Assemble Filling: Flake the drained tuna into large chunks (avoid over-mixing to keep texture). Add canned corn to the pasta pot, pour over the prepared white sauce, and gently mix everything together until well combined.
- Transfer to Baking Dish: Scrape the tuna pasta mixture into a prepared baking dish, spreading evenly. Sprinkle the crunchy breadcrumb topping over the surface.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, or until the topping is golden brown and the edges are bubbling.
- Garnish & Serve: Remove the casserole from the oven, sprinkle with chopped chives or parsley if desired, and serve immediately while hot.
Notes
- Use canned salmon as a substitute for tuna if preferred.
- For a vegetarian version, omit tuna and use vegetable stock powder for the sauce.
- You can swap canned corn for other vegetables like peas or diced bell peppers.
- Milk type can be dairy or plant-based (e.g., almond or soy milk) depending on dietary preferences.
- Ensure the pasta is slightly undercooked before baking to prevent it from becoming mushy.
- Leftover Tuna Mornay can be refrigerated for up to 3 days and reheated in the oven to maintain the crunchy topping.
