Tuna mornay

Tuna mornay is a proper old family favourite, and it's given a new lease of life with this recipe for little individual servings. Serve with a fresh green salad on the side.

  • 45 mins cooking
  • Serves 4
  • Print
Tuna mornay


  • 30 gram butter
  • 1 medium brown onion (150g), chopped finely
  • 1 stalk celery (150g), trimmed, chopped finely
  • 1 tablespoon plain flour
  • 3/4 cup (180ml) milk
  • 1/2 cup (125ml) cream
  • 1/3 cup (40g) grated cheddar cheese
  • 130 gram can corn kernels, rinsed, drained
  • 2 x 185g cans tuna, drained
  • 1 cup (70g) stale breadcrumbs
  • 1/4 cup (30g) grated cheddar cheese, extra


  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Melt butter in medium saucepan; cook onion and celery, stirring, until onion is soft. Add flour; cook, stirring, 1 minute. Gradually stir in combined milk and cream; cook, stirring, until mixture boils and thickens. Remove pan from heat, add cheese, corn and tuna; stir until cheese is melted.
  • 3
    Spoon mornay mixture into four 1 1/2-cup (375ml) ovenproof dishes. Sprinkle mornay with combined breadcrumbs and extra cheese.
  • 4
    Bake mornay, in oven, about 15 minutes or until heated through.

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