Description

This Tuna Mornay recipe is a creamy, comforting casserole pasta bake featuring tender penne pasta combined with a rich white sauce, flaked tuna, and sweet corn. Topped with a crunchy blend of panko breadcrumbs and parmesan, it’s baked until golden and bubbling, making for a perfect hearty meal that’s easy to prepare and deliciously satisfying.

Ingredients

Scale

Pasta

350g / 12oz penne pasta (or other short pasta)

White Sauce

40g / 3 tbsp butter
3 garlic cloves, finely minced
4 tbsp (50g) plain/all purpose flour
4 cups (1 litre) milk (any fat %, dairy or non dairy)
2 tsp Vegeta, or chicken or vegetable stock powder/granulated bouillon
1/2 tsp mustard powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup (50g) parmesan, finely shredded

Filling

425g / 15 oz canned tuna, preferably in oil, drained (substitute salmon if desired)
400g / 14 oz canned corn, drained (or other vegetables)

Topping

25g / 1.5 tbsp butter, melted
1/2 cup (60g) panko breadcrumbs
1/4 cup (25g) parmesan, finely grated
1/4 tsp salt

Garnish (Optional)

Chives or parsley

Instructions

Preheat the Oven: Set your oven to 180°C/350°F to warm up while you prepare the pasta bake.
Prepare the Crunchy Topping: In a small bowl, mix together the melted butter, panko breadcrumbs, grated parmesan, and salt until evenly combined. Set aside for the topping.
Cook Pasta: Boil the penne pasta according to the package instructions but reduce the cooking time by one minute to keep it slightly firm. Drain the pasta, allow it to cool slightly, then return it to the cooking pot.
Make White Sauce Base: In a large pot over medium heat, melt the butter and add the finely minced garlic. Cook the garlic for about 30 seconds until fragrant but not browned.
Incorporate Flour: Add the flour to the melted butter and garlic mixture, stirring continuously to form a roux. Gradually pour in about one-third of the milk while whisking to avoid lumps. Once blended, add the remaining milk and whisk thoroughly.
Season Sauce: Stir in the Vegeta (or chosen stock powder), mustard powder, onion powder, and garlic powder. Continue whisking as the milk heats.
Thicken Sauce: Keep whisking the sauce for 4-5 minutes as it heats to prevent sticking and ensure a smooth consistency. When thick enough to coat the back of a spoon, remove from heat and stir in the shredded parmesan until melted and well incorporated.
Assemble Filling: Add the drained tuna to the pasta and gently flake it into large chunks with a fork. Mix in the drained corn and pour the prepared white sauce over the pasta mixture. Stir gently to combine without breaking up the tuna too much.
Transfer and Top: Scrape the combined mixture into a baking dish. Evenly sprinkle the crunchy topping mixture over the top.
Bake: Place the dish in the preheated oven and bake for 25 minutes, or until the topping is golden brown and the edges are bubbling.
Garnish and Serve: Remove from the oven and optionally sprinkle with chopped chives or parsley before serving hot for a comforting and creamy tuna mornay pasta bake.

Notes

You can substitute canned salmon for the tuna if preferred.
Feel free to swap canned corn for other vegetables like peas or diced carrots to vary the flavor.
Using panko breadcrumbs in the topping gives a lighter, crunchier crust compared to regular breadcrumbs.
This recipe can be made with any type of milk, including non-dairy alternatives, to suit dietary preferences.
To keep the tuna chunks in large pieces, stir gently and avoid over-mixing the filling.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baking
Cuisine: Western

Keywords: tuna mornay, creamy tuna pasta bake, tuna casserole, baked pasta, tuna pasta recipe, comfort food, easy casserole