Tuna mornay

Name: Tuna mornay recipe
Yield: 8
Ingredients: 500g dried macaroni pasta (or other short pasta); 100g Essentials Unsalted Butter; 1 large onion, finely chopped; 4 garlic cloves, roughly chopped; 75g plain flour; 2l milk; 2 x 425g cans tuna in oil, drained; 500g packet frozen peas and corn; 240g cheddar cheese; 1/2 loaf stale sourdough, crusts removed; 500.00 ml roughly chopped herbs (we used flat-leaf parsley and chives); 3 thyme sprigs, leaves picked; 2 garlic cloves, crushed; Finely grated zest of 1 lemon, lemon cut into wedges to serve; 80g parmesan; 60ml olive oil

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https://healthimprovements.info/recipes/tuna-mornay-recipe/63dauvhg — Tuna mornay

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by Tom Walton

Jul 28, 2023

“Tuna mornay is one of those retro childhood dishes that sits on the fence of love/hate, depending on how well it was made. With a light sauce and punchy, cheesy breadcrumb topping, this version will have you coming back for leftovers, which there are from making a double batch. Freeze before baking for an easy meal straight from the freezer.” – Tom Walton.

You’ll need 2 x 2L-capacity baking dishes.

500g dried macaroni pasta (or other short pasta)
100g Woolworths Essentials Unsalted Butter
1 large onion, finely chopped
4 garlic cloves, roughly chopped
1/2 cup (75g) plain flour
8 cups (2L) milk
2 x 425g cans tuna in oil, drained
500g packet frozen peas and corn
2 cups (240g) grated cheddar

Bread topping

1/2 loaf stale sourdough, crusts removed
2 cups roughly chopped herbs (we used flat-leaf parsley and chives)
3 thyme sprigs, leaves picked
2 garlic cloves, crushed
Finely grated zest of 1 lemon, lemon cut into wedges to serve
1 cup (80g) finely grated parmesan
1/4 cup (60ml) extra virgin olive oil

Method

1.

Bring a large saucepan of salted water to the boil and cook pasta for 2 minutes less than packet instructions. Refresh under cold water and drain well.
2.

For the bread topping, cut bread into small pieces and place in a food processor. Add herbs, garlic and lemon zest. Whiz until a small breadcrumb texture, then pulse through parmesan and season. Transfer to a bowl and mix in the oil.
3.

Meanwhile, heat a medium saucepan over medium-high heat. Melt butter, then add onion, garlic and a pinch of salt flakes. Cook, stirring often, for 2-3 minutes. Add flour and cook, stirring constantly, for 1 minute. Add milk in small amounts, whisking to incorporate between additions.
4.

Preheat oven to 210°C/190°C fan-forced. Reduce sauce heat to low and cook, stirring often, for 15 minutes. Season, remove from heat and allow to cool slightly. Divide pasta, tuna, peas and corn between 2 x 2L-capacity baking dishes (you can also divide between smaller dishes, if you wish). Pour over the sauce. Top with cheddar and bread topping (see note).
5.

Bake for 30-35 minutes, until golden and edges are bubbling. Stand for 10 minutes, then serve with lemon wedges.

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Recipe Notes

You can freeze this dish before baking, after adding the cheese and bread topping. Enclose in plastic wrap and freeze for up to 1 month. To cook from frozen, remove plastic wrap, cover with foil and bake at 190°C/170°C fan-forced for 25 minutes, then uncover and cook at 210°C/190°C fan-forced for a further 20-25 minutes to crisp up breadcrumbs.