Comfort food doesn’t get much quicker, easier or tastier than this tuna pasta bake. Tuna mornay is a classic dish that has stood the test of time thanks to its ease, simplicity and budget-friendly ingredients that you may already have in the pantry. It’s also ready in about an hour, making perfect for a mid-week dinner when you need something that the kids will go for, or just don’t want to go to the shops.
Ingredients
Method
Preheat oven to 180°C/350°F. Oil deep 2.5-litre (10-cup) ovenproof dish.
Cook pasta in large saucepan of boiling water until tender; drain.
Melt butter in large saucepan; cook onion, garlic and celery, stirring, until onion softens. Add flour; cook, stirring, about 2 minutes or until mixture bubbles and thickens. Gradually stir in milk and cream. Cook, stirring, until sauce boils and thickens.
Stir pasta, tuna, parsley and rind into sauce mixture; season. Spoon mixture into dish; sprinkle with combined breadcrumbs and cheese. Bake, uncovered, about 35 minutes or until browned lightly.
How long will tuna mornay last in the fridge?
You can typically store tuna mornay in the fridge for 2-3 days. This is based on Healthdirect.gov.au’s food safety guidelines, but remember to do a sight and smell check before re-heating it.
Can you reheat tuna mornay?
Yes, you can easily reheat this pasta bake in the microwave or oven. Just make sure it’s steaming hot all the way through (the official guidelines are 70 degrees celcius) to kill any bacteria – and to make sure it’s enjoyable to eat.
Why is it called tuna mornay?
This tuna pasta bake gets its name from mornay sauce, which is a white sauce similar to a béchamel with the addition of shredded or grated cheese. But if you were in the US, you would be just as likely to find it under the name of “tuna casserole”.
You’d be hard-pressed to find a kitchen cupboard anywhere in Australia without a tin of tuna in it. So if you love our tuna mornay, check out the rest of our tried and tested tuna recipes or our perfect pasta bakes.
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