Tuna mornay is a creamy dish made with canned tuna, pasta and a white sauce. Its comforting and savoury flavours on top of toast make for night light dinner.
My mum used to make Tuna Mornay for us as children. I remember when she began to make this for us, it wasn’t long after she purchased her first microwave oven. She went and had lessons at the local TAFE on using it and came home with a folder full of microwave recipes. It sounds similar to what the thermomix is today, the newest greatest gadget, and you can go and get lessons. Mum always served the mornay on toast, and as per the recipe suggested she served it with crushed potato chips.
I’ve included a regular and thermomix recipe for this Tuna Mornay below.
Looking at other Tuna Mornay recipes, traditionally, it’s not served with potato chips, but to me, it just isn’t the same without them; I know it’s not a healthy option, but I continue to serve them with crushed BBQ chips on top. I also like to add in small spiral pasta, which makes the dish go further; my recipe usually makes enough so I can have leftovers the next day for lunch!
Thermomix Recipe
this thermomix recipe was inspired by this recipe from Shelly W
Print
Tuna Mornay
- Total Time: 25 mins
Description
Easy and fast Tuna Mornay served with crunchy potato chips.
Ingredients
- 2 cups spiral pasta
- 2 cloves garlic
- 1 onion, quartered
- 95g butter
- 2 tablespoon vegetable stock, or to taste
- 60g plain flour
- 500g milk
- 425g can tuna in spring water, drained
- 200g frozen corn kernels
- 1 1/2 cups BBQ potato chips, crushed
- toast, to serve
Instructions
- Cook pasta following packet directions, drain and return to saucepan. Cover to keep warm.
- Add onion and garlic to thermomix bowl – 3 sec / speed 7
- Scrap side of bowl, add butter – 3 min / varoma / speed 1
- Spoon in vegetable stock and flour – 20 sec / speed 2
- Scrap side of bowl – 10 sec / speed 2
- Pour in milk – 7 minutes / 90 deg / speed 3
- Add tuna – 8 min / 100 deg / speed 2
- Add corn – 2 min / 100 deg / speed 2
- Pour tuna mornay into saucepan with pasta, mix to combine
- Serve on toast, topped with crushed potato chips
Notes
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- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 6
- Calories: 947
- Sugar: 12g
- Sodium: 887mg
- Fat: 41g
- Saturated Fat: 13g
- Unsaturated Fat: 26g
- Trans Fat: 1g
- Carbohydrates: 114g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 66mg
Regular recipe
Print Tuna Mornay
- Total Time: 30 mins
- Yield: 5 1x
Ingredients
- 2 cups small spiral pasta
- 95g butter
- 1 onion, chopped
- 2 teaspoon garlic, minced
- 1/2 cup plain flour
- 2 tablespoon vegetable broth powder
- 2 cups milk
- 425g can tuna in spring water, drained and flaked
- 3/4 cup frozen corn kernels
- 1 1/2 cups BBQ potato chips, crushed
- Salt and pepper, to season
- Toast, to serve
Instructions
- Cook pasta following packet directions, drain and return to saucepan. Cover to keep warm.
- Heat butter in a medium sized saucepan over medium-high heat.
- Cook onion and garlic for 5 minutes or until soft.
- Add flour and vegetable broth powder, cook and stir for 1-2 minutes or until mixture bubbles. Remove from heat.
- Gradually pour in milk, whisking continuously until mixture is smooth.
- Return saucepan to heat and bring to the boil. Reduce heat to low, stir for 5 minutes or until sauce thickens.
- Add tuna and corn kernels, mix. Continue to cook for a further 5 minutes. Stir occasionally.
- Season with salt and pepper.
- Pour tuna mornay into saucepan with pasta, toss to coat.
- Serve on toast, topped with crushed potato chips.
- Prep Time: 5 mins
- Cook Time: 25 mins
