There’s something about the creamy, cheesy goodness of Tuna Mornay that just screams comfort food, doesn’t it? It’s like a warm hug on a chilly evening, or—dare I say—a culinary wink from your childhood. The perfect blend of nostalgia and flavor that’s quick enough to whip up on a busy weeknight yet delicious enough to make you pause and savor every bite.
Steps
- Preheat your oven to 180°C/350°F, and mix all the ingredients for the crunchy topping in a bowl.
- Cook the pasta according to the package instructions, but reduce the cooking time by one minute. Drain, let it cool slightly, and return it to the pot.
- In a large pot over medium heat, melt butter and add minced garlic, cooking for about 30 seconds. Stir in the flour, then gradually whisk in one-third of the milk until smooth.
- Pour in the remaining milk gradually while continuously whisking. Add Vegeta or other stock powder, mustard, onion, and garlic powder, and whisk until the sauce thickens after about 4-5 minutes.
- Remove the sauce from the heat and stir in the parmesan cheese. Combine the pasta, flaked tuna, and corn in the pot, then gently mix in the sauce.
- Transfer the mixture into a baking dish and spread evenly. Sprinkle the prepared crunchy topping over the pasta.
- Bake for 25 minutes or until the top is golden and the edges are bubbling. Optionally, garnish with chives before serving.
Ingredients
- 350g (12oz) short pasta, such as penne
- 40g (3 tbsp) butter
- 3 garlic cloves, finely minced
- 50g (4 tbsp) plain/all-purpose flour
- 1 litre (4 cups) milk, any fat percentage or dairy alternative
- 2 tsp vegetable or chicken stock powder/granulated bouillon
- 50g (1/2 cup) parmesan cheese, finely shredded
- 1/2 tsp mustard powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 425g (15 oz) canned tuna, preferably in oil, drained (can substitute with salmon)
- 400g (14 oz) canned corn, drained (or other vegetables)
- 25g (1.5 tbsp) butter, melted
- 60g (1/2 cup) panko breadcrumbs
- 25g (1/4 cup) parmesan cheese, finely grated
- 1/4 tsp salt
- Chives or parsley, optional for garnish
Nutritional Values
Calories: 3954cal | Carbohydrates: 492g | Protein: 246g | Fat: 108g | Saturated Fat: 60g | Cholesterol: 438mg | Sodium: 8244mg | Potassium: 4410mg | Fiber: 18g | Sugar: 72g | Vitamin A: 5340IU | Vitamin C: 12mg | Calcium: 2760mg | Iron: 18mg
FAQ
- What is Tuna Mornay?
- Tuna Mornay is the Australian term for a tuna casserole pasta bake that combines canned tuna and pasta in a creamy white sauce. It often includes corn or peas and is topped with a crunchy layer such as parmesan breadcrumbs or even crushed cornflakes.
- Can I use vegetables other than corn in Tuna Mornay?
- Yes, you can substitute corn with other vegetables like peas. If using vegetables like carrots or broccoli that require cooking, it’s best to steam or boil them first as they might not cook through during the baking process.
- What is Vegeta, and can I use something else instead?
- Vegeta is a brand of vegetable stock powder that enhances the flavor of the white sauce. If unavailable, you can substitute it with any brand of chicken or vegetable stock powder or even crumbled bouillon cubes.
- How can I make Tuna Mornay ahead of time or freeze it?
- Prepare the sauce and let it cool to lukewarm. Mix with pasta, tuna, corn, and an extra 1/4 cup of water or milk, then pour into a baking dish and add the topping. It can be refrigerated for up to 4 days or frozen, then baked as per the recipe instructions after thawing.
- What should I serve with Tuna Mornay?
- Tuna Mornay can be complemented with a side of vegetables or a crisp salad. Consider serving it with a garden salad or steamed vegetables drizzled with a dressing like balsamic, French, or Italian to complete the meal.
Tips
- Flake the Tuna Carefully: When adding tuna to the dish, flake it into large pieces rather than small ones. This helps maintain its texture and prevents it from turning into mush when mixed with other ingredients.
- Incorporate Vegetables Wisely: If you plan to add vegetables like carrots or broccoli, ensure they are pre-cooked by steaming or boiling them separately. This step is crucial as these vegetables may not cook thoroughly during the baking time.
- Use Tuna in Oil for Extra Flavor: Opt for canned tuna in oil over spring water or brine for a more flavorful dish. The oil adds a richness to the overall taste of the casserole.
- Prepare the White Sauce with Care: While making the white sauce, consistently whisk it to prevent it from sticking to the bottom of the pot. This ensures a smooth, creamy consistency that’s essential for the dish.
Equipment
- Large Pot – for cooking pasta and making the white sauce.
- Whisk – essential for ensuring a smooth, lump-free sauce.
- Baking Dish – for assembling and baking the Tuna Mornay.
- Measuring Cups and Spoons – to accurately measure ingredients.
- Grater – to finely shred or grate parmesan cheese.
