Tuna mornay bake

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Tuna mornay bake
  • 300 gram small spiral pasta
  • 350 gram broccoli, cut into small florets
  • 1 cup frozen pea-and-corn mix
  • 1 tablespoon butter
  • 2 tablespoon plain flour
  • 2 cup milk
  • 2/3 cup coarsely grated cheddar cheese
  • 400 gram can tuna in spring water, drained, flaked
  • 1 cup soft fresh breadcrumbs
  • 1 tablespoon finely grated lemon zest
  • 1/4 cup finely chopped chives


Tuna mornay bake
  • 1
    Cook pasta in plenty of boiling salted water for 10-12 minutes or until tender but firm to the bite, adding broccoli and pea- and-corn mix in the last 2 minutes. Drain. Return to pan.
  • 2
    Meanwhile, melt butter in a large saucepan over moderate heat. Add flour; stir to combine. Gradually add milk, stirring. Bring to the boil. Reduce heat: simmer. uncovered, for 5 minutes or until sauce thickens. Stir in cheese.
  • 3
    Add cheese sauce and tuna to pasta mixture in pan. Season with salt and pepper. Stir to combine. Spoon mixture into a 2-litre (8-cup) ovenproof dish.
  • 4
    Preheat oven-grill to high. Combine breadcrumbs, zest and chives in a small bowl. Sprinkle over pasta in dish. Cook under grill for 3-4 minutes or until golden brown. Serve at once.


Budget tip: This is a great way to use up leftover vegies. Try chopped capsicum, mushrooms, zucchini or cauliflower. Use any small pasta shape.

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