Tuna Mornay
Ingredients
- • 300 g penne pasta
- • 340 g canned tuna in oil
- • 60 g butter
- • 45 g all-purpose flour
- • 500 ml whole milk
- • 150 g cheddar cheese, grated
- • 150 g frozen peas
- • 150 g corn kernels
- • 60 g breadcrumbs
- • 30 g parmesan cheese, grated
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 2 tsp paprika
Instructions
- 1
Preheat your oven to 180°C (350°F) and grease a 2-liter baking dish.
- 2
Cook the pasta according to package directions until al dente, drain and set aside.
- 3
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to create a roux.
- 4
Gradually pour in the milk, whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
- 5
Remove from heat and stir in the grated cheddar cheese until melted and smooth. Season with salt and pepper.
- 6
Drain the tuna and flake it with a fork. Add the tuna, cooked pasta, peas, and corn to the cheese sauce. Mix well to combine.
- 7
Transfer the mixture to the prepared baking dish and spread evenly.
- 8
In a small bowl, combine breadcrumbs, parmesan cheese, and paprika. Sprinkle this mixture over the top of the casserole.
- 9
Bake for 20-25 minutes until the top is golden brown and the edges are bubbling.
- 10
Let it rest for 5 minutes before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This comforting tuna mornay transforms simple pantry staples into a creamy, golden-topped family favorite. Perfect for busy weeknights, it's a foolproof recipe that delivers restaurant-quality results with minimal effort – your kids will request it weekly!"
