- Servings : 8
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
I am a huge fan of Tuna Mornay. I remember when mum used to make it for us as kids, it was the one meal all five of us happily ate. So when I served it up to Harry today I was very happy to see him devour a plate of it. You can use more tuna if you like and add other vegetables too, I usually make a big batch and freeze in small portions.
Nutrition Note: Tins of tuna are a perfect pantry staple item providing protein, essential fatty acids such as omega 3 fatty acids, vitamins and minerals. Choose tuna canned in springwater or oil rather than brine to avoid the added salt.
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- 200g dried spirals or macaroni (try wholemeal)
- 30g butter
- Corn kernels (cut from 1 cob)
- 1 carrot, grated or finely diced
- 1 brown onion, finely diced
- 1/2 cup frozen peas
- 3 tbsp plain flour
- 2 cups milk
- 1 tablespoon dijon mustard (optional)
- 1 cup grated tasty cheese, plus 1/2 cup for the top
- 190g tuna in springwater, drained (or two small tins)*
- 1/2 cup wholemeal breadcrumbs (fresh or packet)
- *Note: you can add more tuna to this dish if your kids really like it.
Cook the pasta according to packet directions and drain. Preheat the oven to 180°C. -
In a large saucepan over medium, melt the butter and add onion and sauté for a minute. Then add the the corn, carrot and peas. Sauté gently for a few minutes. Sprinkle over the flours and stir to coat the veggies.
Pour in 3/4 cup of milk and stir with a whisk until the sauce thickens. Continue to add the milk, around 1/2 a cup at a time until sauce thickens.
Add the mustard and 1 cup of cheese and stir well. Once the cheese has melted, add the tuna, stir to combine. -
Combine the breadcrumbs and extra 1/2 cup of cheese in a bowl. Set aside. -
Stir the cooked pasta into the sauce and place into a baking dish. Top with the breadcrumb mixture bake for 25 minutes or until golden. -
Serve, or freeze in small portions for up to 1 month. -
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