Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Tuna Mornay (Tuna Casserole Pasta Bake) Recipe
Tuna Mornay is the way you elevate canned tuna above a glum pantry staple or worse nonetheless, a determined meal eaten straight from the can! It’s a tuna casserole pasta bake with a creamy sauce, candy pops of corn and crunchy topping, baked till golden and bubbly.
Easy to make, economical and oh-so-delish!
I moved out of dwelling straight after ending highschool on the tender age of 18, so it should come as no shock to you that I had my fair proportion of meals comprising canned tuna in numerous, utterly unappetising varieties. Dumped into rice, on pasta, on toast (with melted cheese!) and the worst offender of all of them – eaten straight out of a can.
Which, these days, is extra acceptable with the dizzying array of flavours out there – chilli, lemon pepper, Portuguese.
Again then, it was not. 😂
I’m glad I’ve advanced past that. Canned tuna can be utilized in all kinds of scrumptious methods – and this Tuna Mornay pasta bake tops the checklist!
What’s Tuna Mornay?
Tuna Mornay is the Aussie identify for a tuna casserole pasta bake made with canned tuna and pasta in a creamy white sauce. There’s numerous types of add ins – typically corn, generally peas – and it’s topped with one thing crunchy. A parmesan breadcrumb topping is my favorite, however there are variations “on the market” with crushed cornflakes, crispy fried onions and even potato crisps. (Sure, actually, google it)
Want tomato based mostly pasta bakes?
Do this Tomato Tuna Pasta Bake!
Right here’s what you want:
Only a notice on a number of of the gadgets:
-
Vegeta inventory powder / granulated bouillon / seasoning (identical factor!!) is the key ingredient right here that makes the white sauce additional tasty. It’s salt – with flavour. I like utilizing Vegeta, which is a Vegetable inventory powder (herbs & spices aisle of on a regular basis grocery shops!). Learn extra right here about Vegeta right here (together with MSG misconceptions & what else to make use of it for!)
-
Tuna – tuna in oil is tastier (full cease!) however spring water or brine is okay too; and
-
Corn (and different veggies) – peas and corn will be added raw and even frozen straight into the dish. For issues like diced carrots (frozen or recent), I’d advocate cooking them first as they gained’t prepare dinner within the bake time for this recipe. I simply use corn – as a result of it’s the traditional add in.
-
Soften butter, combine in flour, then whisk in milk – the flour will make the sauce thick and creamy;
-
Add in parmesan and different sauce flavourings (together with our secret ingredient, Vegeta);
-
Flake the tuna into large-dish chunks so it doesn’t flip into mush while you combine it by means of, then combine all of it up collectively;
-
Tip right into a baking dish, prime with crunchy Panko-parmesan topping and bake till it’s golden on prime and effervescent on the sides!
And right here’s an up shut and private of what’s underneath that crunchy golden topping. Love that creamy sauce!
Until you load it up with extra additional greens (it might take about 2 cups additional AND you’ll be able to sub a few of the pasta for extra greens), I’d advocate some veggies or a crisp salad on the facet – simply to finish the meal! Listed below are a number of recommendations:
Veg and salad facet recommendations
In any other case, make up your personal backyard salad or steamed greens and drizzle with a fast Balsamic Dressing, French Dressing or Italian Dressing.
Take pleasure in! – Johnsat x
Ingredients
- 350g / 12oz penne pasta (or other short pasta)
- 40g / 3 tbsp butter
- 3 garlic cloves , finely minced
- 4 tbsp (50g) flour , plain/all purpose
- 4 cups (1 litre) milk , any fat %, dairy or non dairy (1 quart)
- 2 tsp Vegeta, or chicken or veg stock powder/granulated bouillon (Note 1)
- 1/2 cup (50g) parmesan , finely shredded
- 1/2 tsp each mustard powder, onion and garlic powder (Note 2)
- 425g / 15 oz canned tuna , preferably in oil, drained (sub salmon)
- 400g / 14 oz canned corn , drained (or other veg, Note 3)
- 25g / 1.5 tbsp butter , melted
- 1/2 cup (60g) panko breadcrumbs
- 1/4g (25g) parmesan , finely grated
- 1/4 tsp salt
- Chives or parsley , optional garnish
Instructions
- Preheat oven to 180°C/350°F.
- Crunchy Topping – Mix together.
- Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.
- White Sauce – Melt butter in a large pot over medium heat. Add garlic and cook for 30 seconds.
- Add flour and stir into melted butter. While whisking, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.
- Add Vegeta, mustard, onion and garlic powder, whisk.
- When the milk starts to heat up, whisk constantly to make sure the white sauce doesn’t catch on the base.
- After 4 – 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video). Remove from stove and stir in parmesan.
- Assemble & Bake – Add tuna into pasta and flake into large chunks with fork (not too much, don't want it to turn to mush when stirred). Add corn, pour over sauce, then gently stir.
- Scrape into baking dish, top with Crunchy Topping.
- Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!
Notes
1. Vegeta is a brand of vegetable stock powder / seasoning / granulated bouillon. It’s salt with flavour. Sold in the herb & spice aisle of everyday grocery stores. See in this post for other recipes using Vegeta and other ways to use it, as well as about scientifically proven MSG misconceptions!!
Substitute with any brand chicken or vegetable stock powder (aka granulated bouillon) OR 2 cubes, crumbled.
2. Spices – even if you have just one of these, it will be great! Or sub garlic with more onion, or vice versa. Switch mustard powder with a teaspoon of fresh.
3. Vegetables – can sub with frozen peas. If using other vegetables like carrot, broccoli etc that need to be cooked, steam or boil them separately before adding otherwise they probably won’t cook during the bake time.
Could also stir in spinach leaves or shredded kale. Or sub some of the pasta with more veg!
4. Leftovers – Store in the fridge for up to 4 days, reheat in microwave.
Make ahead / freezing: Make sauce then place lid on and it cool until lukewarm. Add 1/4 cup extra water or milk, mix with pasta, tuna and corn, pour into baking dish, sprinkle with topping. Refrigerate up to 4 days or freeze then thaw and bake per recipe.
5. Nutrition per serving.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
