Tuna Mornay stands as one of Australia’s most beloved comfort food classics, transforming humble pantry staples into a rich, satisfying meal that has graced family dinner tables for generations. This hearty casserole combines flaky canned tuna with perfectly cooked pasta shells in a luxurious cheese sauce, creating a dish that’s both elegant enough for guests and comforting enough for weeknight dinners. The magic of Tuna Mornay lies in its velvety mornay sauce – a classic French béchamel enriched with cheese that coats every piece of pasta and tuna in creamy perfection. Topped with golden breadcrumbs and extra cheese that bubbles and browns in the oven, this dish delivers that perfect combination of creamy interior and crispy top that makes it irresistible. Whether you’re seeking nostalgia for childhood dinners or discovering this Australian favorite for the first time, Tuna Mornay offers that wonderful balance of sophistication and homestyle comfort that defines the best family recipes.
Serving Quantity
This recipe serves 6-8 people as a main dish or can provide generous leftovers for a family of 4-5.
Ingredients
- 2 cans (6 ounces each) tuna in oil, drained
- 1 pound large pasta shells or elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1/2 cup corn kernels (optional)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh parsley, chopped
- 1 cup fresh breadcrumbs
- 2 tablespoons extra butter, melted
- 1/2 cup extra cheddar cheese for topping
Preparing the Pasta and Oven
Preheat your oven to 350°F and generously butter a large 9×13 inch baking dish. Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until just al dente. The pasta should still have a slight bite since it will continue cooking in the oven.
Drain the pasta thoroughly and rinse briefly with cold water to stop the cooking process. Set aside in a large mixing bowl. Properly cooked pasta is crucial for Tuna Mornay – overcooked pasta will become mushy during baking, while undercooked pasta won’t absorb the sauce properly.
Preparing the Tuna and Vegetables
Drain the tuna thoroughly and flake it into large, chunky pieces rather than breaking it down too finely. The oil-packed variety works better than water-packed as it has more flavor and won’t dry out during baking.
If using frozen peas, there’s no need to thaw them first – they’ll cook perfectly in the hot sauce. If using fresh corn, you can use it raw as it will cook through during baking, or use leftover cooked corn for convenience.
Creating the Perfect Mornay Sauce
In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the finely diced onion and cook for 4-5 minutes until softened and translucent but not browned. The onion adds sweetness and depth to the sauce base.
Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the onion mixture and cook, stirring constantly, for 2-3 minutes. This cooking time is important to eliminate the raw flour taste and create a proper roux foundation.
Building the Cheese Sauce
Gradually add the warmed milk to the roux, whisking continuously to prevent lumps from forming. Start with about 1/2 cup, whisking until smooth, then gradually add the rest. The sauce will start thin but will thicken as it heats and cooks.
Continue cooking and stirring for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. It should be creamy and smooth without any lumps. If lumps do form, whisk vigorously or strain the sauce through a fine mesh sieve.
Add the grated cheddar and Parmesan cheeses gradually, stirring until completely melted and smooth. Remove from heat and stir in the Dijon mustard, Worcestershire sauce, salt, white pepper, and nutmeg. The sauce should be rich, creamy, and well-seasoned.
Combining the Ingredients
Add the flaked tuna, frozen peas, and corn (if using) to the cooked pasta. Pour the hot mornay sauce over the mixture and fold everything together gently but thoroughly. Every piece of pasta should be coated with the creamy sauce.
Add the fresh chopped parsley and fold in gently. Taste and adjust seasoning if needed – you might want more salt, pepper, or a touch more Worcestershire sauce depending on your preference.
Preparing the Topping
In a small bowl, combine the fresh breadcrumbs with the melted butter, tossing until evenly coated. Fresh breadcrumbs work much better than dried ones as they create a better texture and color when baked.
Mix the extra grated cheddar cheese with the buttered breadcrumbs. This combination creates a topping that’s both crispy and cheesy, providing wonderful textural contrast to the creamy interior.
Assembling and Baking
Transfer the tuna and pasta mixture to the prepared baking dish, spreading it evenly. The mixture should fill the dish comfortably without overflowing. Sprinkle the breadcrumb and cheese mixture evenly over the top.
Bake for 25-30 minutes until the top is golden brown and bubbling around the edges. The internal temperature should reach 165°F, and the sauce should be bubbling throughout, not just at the edges.
Testing for Doneness
The Tuna Mornay is ready when the top is beautifully golden brown and the sauce is bubbling vigorously around the edges. If the top is browning too quickly, cover loosely with aluminum foil and continue baking until heated through.
Let the dish rest for 5-10 minutes before serving. This resting period allows the sauce to thicken slightly and makes serving much easier, preventing the mixture from being too runny.
Serving and Presentation
Serve the Tuna Mornay hot, scooped directly from the baking dish onto individual plates. The contrast between the golden, crispy top and the creamy interior should be visible in each serving.
This dish pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness, or steamed vegetables like broccoli or green beans. Crusty bread is also a welcome addition for soaking up any extra sauce.
Variations and Customizations
For a more sophisticated version, try adding sautéed mushrooms, sun-dried tomatoes, or roasted red peppers. Some families enjoy adding sliced hard-boiled eggs or capers for extra flavor and texture.
You can substitute different types of cheese for variety – Gruyère creates a more elegant flavor, while a combination of cheddar and mozzarella makes it extra creamy. Smoked cheese adds an interesting depth of flavor.
Storage and Reheating
Tuna Mornay keeps beautifully in the refrigerator for up to 4 days and actually improves in flavor as the ingredients meld together. Reheat individual portions in the microwave, or reheat the whole dish covered in a 325°F oven until heated through.
The dish can be assembled completely ahead of time and refrigerated for up to 2 days before baking. Add an extra 10-15 minutes to the baking time if cooking from cold, and cover with foil if the top browns too quickly.
Make-Ahead Tips
For busy weeknights, you can prepare the mornay sauce and cook the pasta up to a day ahead, storing them separately in the refrigerator. Combine everything and bake when ready to serve for a quick, satisfying meal.
The breadcrumb topping can also be prepared ahead and stored in an airtight container, making assembly even quicker when you’re ready to bake this comforting Australian classic.
