Tuna mornay

    50 min

    A lovely tuna pasta bake in a cheesy Mornay sauce, made with Cheddar cheese. Other cheeses would work well here, especially Gruyere. A fabulously quick dinner that has everything in one dish.

    112 people made this

    Serves: 6 

    • 40g fusilli pasta
    • 1 tablespoon butter
    • 2 tablespoons plain flour
    • 350ml milk
    • 275g grated Cheddar cheese
    • 150g frozen garden peas
    • 170g frozen sweetcorn kernels
    • 2 (170g) tins tuna, drained
    • 1 pinch salt
    • 60g dried breadcrumbs

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Bring a pot of lightly salted water to the boil. Add the pasta and cook until tender, about 8 minutes. Drain.
    2. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, sweetcorn and pasta. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
    3. Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

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    Reviews & ratings
    Average global rating:

    Reviews in English (77)


    very nice, easy to make.  -  13 Jun 2015


    good filling meal  -  12 Feb 2015


    Ok...does anyone know what a mornay is? My family really liked this dish, and I liked that it was so easy to make. I did double the pasta and add some salt, pepper, garlic powder and red pepper. My four year old said it was "amazing" and already asked when I'm going to make it again. Oh, instead of breadcrumbs, I topped it with french fried onions. Yummy.  -  28 Nov 2007  (Review from Allrecipes US | Canada)