Tuna Mornay

  • 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.


Step 1

Cook the pasta according to packet directions and drain. Preheat the oven to 180°C. -

Step 2

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.

Step 3

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.

Step 4

Add the mustard and 1 cup of cheese and stir well. Once the cheese has melted, add the tuna, stir to combine. -

Step 5

Combine the breadcrumbs and extra 1/2 cup of cheese in a bowl. Set aside. -

Step 6

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. -

Step 7

Serve, or freeze in small portions for up to 1 month. -

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Recipe Comments

  1. posted by Allison @ Utterly Organised on October 26, 2012

    This was too good to resist, I have made this up for dinner tonight. My hubby doesn’t like tuna so I only added in the tuna in the part for me and my son.

    Thanks for sharing!!

    • posted by Allie on October 26, 2012

      How lovely Allison, I hope you all enjoy :)x

  2. posted by Bec on February 7, 2013

    Yum! And thank you – this is my easy and no fail tuna mornay recipe now : ) I also add celery with the onion and my incredibly fussy 4 year old didn’t mind the crunchy addition : )

    • posted by Allie on February 7, 2013

      You’re welcome – thanks for letting us know. We love it here too Harry devours it. I love the addition of celery and will try it next batch. Ax

  3. posted by Rebecca on March 20, 2013

    wow! Miss almost-1-year-old absolutely loved this! She hasn’t been as interested in food lately (too busy discovering the world), but she ate a huge helping of this for lunch and wanted more. Good thing it makes a large batch. I really enjoyed it too – and I’m not usually a fan of tuna.

    • posted by Allie on March 20, 2013

      Thanks Rebecca, that’s great to hear. This recipe does seem to be very popular, and makes enough for a whole bunch of frozen meals – perfect. Enjoy 🙂 Ax

  4. posted by Justine Slapp on March 29, 2013

    Great recipe – my 15mo loved it. I actually didn’t get to the breadcrumb and baking stage because I ran out of time – but it was still delicious

  5. posted by Natalie on April 10, 2013

    Loved this recipe. Have tried a few mornay recipes and this is the tastiest and easiest to make. Both my 11 month old son and hubby loved it. Great for my son as he is feeding himself and loved popping the peas and corn into his mouth. This will become a regular meal at our place 🙂

  6. posted by Kasia Finney on April 21, 2013

    Hi, We have just had it for dinner. My huband doesnt like tuna but he loved the dish 🙂 and my 16 month girl was all over it, and I have two extra portions frozen for the next month, great! 🙂 Thank you. K

    • posted by Allie on April 21, 2013

      What lovely feedback Kasia, so good to know it went down so well with the whole family. Thank you, Ax

  7. posted by naomi on February 3, 2014

    i love the addition of mustard, makes it very yummy. my toddler loves it !

    • posted by Allie on February 4, 2014

      So does mine, Naomi! 😉 Ax

  8. posted by Olivia Hull on March 7, 2014

    What container would you use to freeze this in? Looking for recipes that can be frozen and then defrosted for hubby as I’m going in holidays for 5 days without him and the kiddies 🙂
    Thank you

    • posted by Allie on March 12, 2014

      Hi Olivia, I use freezer proof bags or small freezer tupperware containers. Enjoy 🙂 Ax

  9. posted by Jane on March 29, 2014

    Sounds delicious, we don’t eat tuna, do you think it would work nice with chicken?

    • posted by Allie on April 7, 2014

      Hi Jane, I haven’t tried it but I don’t see why not! Let us know how you go 🙂 Ax

  10. posted by Katie whysall on May 24, 2014

    I add a can of cream of asparagus to the mix as well adds to the creaminess of the dish with out the cream

  11. posted by Tim Clarke on August 2, 2014

    I’m an old bushie. My recipe is water,vegeroni, dried peas 1 large onion, 1 carrot,corn if I have some. 3 Bay leaves(optional), paprika,garlic(both optional), and pepper. Simmer til cooked then add 1 tin of tuna(with some of the brine instead of the salt. Mix 3tblspns milk powder and 3 of flour with a little cold water.Add to thicken. Then 200g cheddar and some parmesan. Lastly a dash of sweet chilli sauce. This is an easy campfire recipe.
    I like Katies asparagus idea though!! Thoughts from an old scrubber.

  12. posted by Lily Bilson on January 28, 2015

    Love this dish! So easy to make and scrumptious.
    FYI I made a gluten free version of it using rice pasta spirals and buckwheat flour for the white sauce and it worked perfectly. So delicious. I just left off breadcrumbs and finished with grated cheese instead. Other mummies might like to know it can work gluten free too! 🙂

  13. posted by Alex on February 17, 2015

    hello, I want to make this for dinner for my husband, myself and our son this evening with enough left over to freeze for future meals for my son. I note you say it is 8 servings – is that baby portions? Would u suggest doubling up on everything to feed all three of us with enough left to freeze? Loving your recipes and so pleased I found your page.

  14. posted by PJ on April 13, 2015

    Can I use fresh Tuna instead of tin?

  15. posted by Vanessa on June 7, 2015

    Thanks, this recipe was so easy to make and my partner loved it. So do I! It will be a feature dish on our winter menu 🙂

  16. posted by Laura on October 1, 2015

    I love love love this recipe. It’s easy to make, my daughter loves it and I know it’s good for her. I add loads of extra vegetables (whatever is in the fridge) and cook it in muffin tins which makes it super easy to freeze in small portions. Thank you.

  17. posted by Hayley on January 4, 2016

    Thank you for this fantastic recipe! My 21 month old son has refused to eat anything in a white sauce, but he happily had a big serve of this tuna mornay today. I’ll probably admire tuna next time. I’m very happy!

  18. posted by Kristin on April 19, 2016

    Hi! I’d love to make this for my little 11month old, however she is allergic to a few things: dairy, cashews and she is coeliac. I’ve looked through and think making it gluten free will be easy – any ideas to make it just as scrumptious without any dairy? Thank you so much in advance!

  19. posted by Alice on August 17, 2016

    Really loved this dish! Admittedly I’ve never had tuna mornay before but this was yummy. My question though is should it be creamy or more dry – I’m wondering if the macaroni soaked up a lot of the moisture? i may make the tuna part then add it to pasta like a topping.


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