Tuna mornay

Tuna mornay


95 people made this

About this recipe: 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.


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 (2)


very nice, easy to make. - 13 Jun 2015


good filling meal - 12 Feb 2015

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