Spicy Tuna Mornay Recipes

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TUNA MORNAY (CREAMY TUNA CASSEROLE PASTA BAKE)



Tuna Mornay (Creamy Tuna Casserole Pasta Bake) image

Recipe video above. Tuna Mornay is how you elevate canned tuna above a glum pantry staple into a delish family meal! It's a tuna casserole pasta bake with a creamy sauce, sweet pops of corn and crunchy topping, baked until golden and bubbly. Simple to make, economical and oh-so-delish!

Provided by Nagi

Categories     Mains

Number Of Ingredients 15

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)

Steps:

  • 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!

Nutrition Facts : Calories 659 kcal, Carbohydrate 82 g, Protein 41 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 1374 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving

PERFECT TUNA MORNAY



Perfect Tuna Mornay image

This is a dish we had a lot growing up. Mum would use potato chips for a crunchy topping, but I hardly ever have those in the house. It is relatively quick, and inexpensive and can be stretched even further with a green salad.

Provided by Sassy Syrah

Categories     Savory Pies

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

250 g macaroni style pasta (penne, rigatoni, bow ties..etc.)
1/2 onion, chopped finely.
4 tablespoons butter
4 tablespoons cornflour
cayenne pepper
500 -750 ml milk
200 g cheddar cheese, cubed
1 (400 g) can tuna in brine or 1 (400 g) can tuna in water, drained and flaked.
1/2 cup frozen peas
1/2 cup frozen corn kernels
1 tablespoon lemon juice
1 -1 1/2 cup grated cheddar cheese
1/4 cup of prepared dried breadcrumbs

Steps:

  • Boil water and cook pasta according to packet instructions.
  • Add chopped onion to pasta water while pasta cooks.
  • Drain well.
  • Melt butter over a low heat.
  • Add flour and whisk to form a roux off the heat.
  • Season well with salt, pepper and cayenne.
  • Return to heat and add milk gradually, stirring all the time until white sauce thickens.
  • Remove from heat.
  • Add cheese cubes and stir till they melt.
  • Add tuna, peas, corn and lemon juice and combine.
  • Set aside.
  • In a casserole dish place pasta and white sauce mixture.
  • Stir to mix gently, making sure the pasta is well coated.
  • Top the casserole with most of the grated cheese, then add the breadcrumbs, cover breadcrumbs with remaining cheese.
  • Season well once again.
  • Bake casserole at 200 C for 20 minutes, or until cheese is melted and golden.
  • Voila.

Nutrition Facts : Calories 1036.5, Fat 52.1, SaturatedFat 28.5, Cholesterol 147.9, Sodium 1075.5, Carbohydrate 76.9, Fiber 4.7, Sugar 4.1, Protein 64.6

SPICY TUNA MORNAY



Spicy Tuna Mornay image

Not too spicy but interesting enough that it has become an much-requested favourite in my house. I use crushed garlic & chilli from a jar. Can alter ingredient quatities to taste. Yummy on toast for breaky.

Provided by WoodenSpoon

Categories     Breakfast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 medium red capsicum, chopped
425 g canned tuna (in springwater or olive oil)
1 teaspoon crushed bottled chili pepper
2 teaspoons crushed bottled garlic
2 -3 tablespoons good quality olive oil
1/2 cup frozen peas
1/4 cup celery, finely diced
2 small carrots, grated
1 leek, finely sliced (optional)
4 cups milk
200 g butter
8 -9 tablespoons plain flour
3/4 cup cheese, grated
salt and pepper

Steps:

  • Filling:.
  • Heat oil in pan and fry garli & chilli and leek if using until translucent. Reduce heat slightly and add tuna and half of juices. Add vegies and cook gently for about 5 minutes.
  • Remove from heat and set aside.
  • White Sauce:.
  • Heat butter saucepan until melted. Mix in flour stirring with a wooden spoon to form a "roux". Do not brown.
  • Remove from heat. Gradually stir in milk until smooth.
  • Return to heat. Cook, stirring constantly until sauce boils and thickens. Reduce heat to low and simmer for about 3 minutes. Add salt and pepper to taste.
  • Stir in cheese and filling mixture. Allow to simmer, stirring constantly.
  • Serve with pasta or on toast.

Nutrition Facts : Calories 868, Fat 64.7, SaturatedFat 36.2, Cholesterol 199.2, Sodium 1054.8, Carbohydrate 31.9, Fiber 2.6, Sugar 3.6, Protein 40.8

CHEESY TUNA MORNAY



Cheesy Tuna Mornay image

A cheesy Mornay with peas and corn. A great quick dinner that has everything in one dish.

Provided by JODIE6

Categories     Seafood     Fish     Tuna

Time 50m

Yield 6

Number Of Ingredients 10

½ cup uncooked rotini pasta
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 ½ cups milk
2 cups shredded Cheddar cheese
1 cup frozen green peas
1 cup frozen corn kernels
2 (7 ounce) cans tuna, drained
salt
½ cup bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.
  • Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
  • Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

Nutrition Facts : Calories 423 calories, Carbohydrate 26.3 g, Cholesterol 77.8 mg, Fat 19.8 g, Fiber 2.4 g, Protein 34.7 g, SaturatedFat 12 g, Sodium 452.2 mg, Sugar 6.1 g

TUNA MORNAY



Tuna Mornay image

This is the best Tuna Mornay recipe I've found... My family is always excited when we have it for dinner.

Provided by CALCOLERICH

Categories     Seafood     Fish     Tuna

Time 40m

Yield 6

Number Of Ingredients 12

¼ cup butter
2 tablespoons all-purpose flour
2 cups milk
½ teaspoon dry mustard
1 cup shredded Cheddar cheese
salt and pepper to taste
3 (7 ounce) cans tuna packed in water, drained
3 tablespoons chopped fresh parsley
3 hard-cooked eggs, peeled and chopped
1 cup crushed plain potato chips
1 pinch paprika, for garnish
8 ounces fettuccini pasta

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt the butter in a small skillet over low heat. Stir in the flour until smooth and continue to cook and stir for 1 minute. Remove the pan from the heat and gradually stir in the milk so that no lumps form. Return to the burner and heat, stirring constantly, until thickened, about 3 minutes. Remove from the heat and whisk in the mustard powder and a little more than half of the Cheddar cheese until melted. Season with salt and pepper.
  • Flake the tuna and stir it into the sauce along with the parsley and chopped egg. Transfer to a 9 inch round cake pan. Mix together the potato chips and remaining Cheddar cheese and sprinkle over the top. Dust very lightly with paprika.
  • Bake for 20 minutes in the preheated oven, or until the top is golden brown.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 minutes, or until tender; drain. Serve tuna Mornay over fettucine.

Nutrition Facts : Calories 551 calories, Carbohydrate 40 g, Cholesterol 182 mg, Fat 24.7 g, Fiber 2 g, Protein 41.8 g, SaturatedFat 12.5 g, Sodium 353.5 mg, Sugar 5.5 g

TUNA MORNAY



Tuna Mornay image

One of my favourite meals when I was growing up was this cheap and cheerful pasta bake

Provided by em_macaussie

Time 45m

Yield Serves 8

Number Of Ingredients 9

80g butter
1/4 cup of plain floor
2 1/2 cups milk
500g fusilli
1 brown onion, finely chopped
300g tinned tuna
300g tinned sweet corn
350g grated cheddar cheese
100g grated parmesan cheese

Steps:

  • Preheat a fan forced oven to 200°C. Grease an 8-cup capacity ovenproof dish. Cook pasta in a pot of boiling, salted water, according to the packet instructions. Drain and put aside.
  • Melt butter in a saucepan over medium heat and whisk in the flour until combined. Remove from heat. Gradually add the milk, whisking constantly to ensure there are no lumps. You want it to coat the back of a spoon but not be too thick so adjust the milk accordingly. Season well.
  • In a saucepan, melt 1tsp of butter over a medium heat and add the onion. Stir constantly for a few minutes until softened. Take off the heat and combine in a bowl with the corn, tuna and white sauce.
  • In a large oven proof dish, combine the pasta and sauce until well combined. Top with the cheese and put in the oven for 25 minutes or until the cheese is melted and golden.

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