Tuna Mornay

Tuna Mornay

Serves 4-5

Prep time = 15 minutes

Cooking time = 25 minutes

Tuna Mornay | when adding the tuna break up any huge lumps but don’t stir too much after this or the tuna will disintegrate and become mushy. Serve sprinkled with parmesan cheese – quick and tasty!


  • 200g dried macaroni
  • 50g butter
  • kernels from 1 cob fresh corn
  • 1 medium carrot, diced small
  • 1 brown onion, diced
  • ¼ cup plain flour
  • 2 cups milk
  • 2 tablespoons Dijon mustard
  • 1 cup grated tasty cheese, plus a little for the top
  • 425 g tin tuna in brine, drained
  • ¼ teaspoon salt
  • ¼ teaspoon ground white pepper
  • parmesan – to serve


STEP 1 | Place veal schnitzels between 2 sheets of cling wrap and beat with a rolling pin until very thin.

STEP 2 | In a large pot over medium heat, melt the butter and add the corn, carrot and onion. Saute gently until the carrots are soft.

STEP 3 | Sprinkle in the flour and stir to coat all the vegetables well.

STEP 4 | Pour in ½ cup milk and stir until it is all incorporated and starting to form a thick, doughy sauce. Add another half a cup and repeat. Add the last of the milk and cook for a minute more, stirring.

STEP 5 | Toss in the mustard and cheese and stir until the cheese has melted.

STEP 6 | Add the tuna – break up any huge lumps but don’t stir too much after this or the tuna will disintegrate and become mushy. Taste and season with salt and pepper.

STEP 5 | Stir through the pasta and place into a baking dish. Top with a scattering of cheese and bake for 25 minutes or until golden. Serve sprinkled with parmesan.

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Tuna Mornay
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