Best Tuna Mornay Recipes

TUNA MORNAY

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.

PERFECT TUNA MORNAY

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.

CRACK'IN GOOD TUNA MORNAY

Steps:

• Gently melt butter in pan.
• Stir in flour over heat until dry and grainy.
• Remove from heat and gradually stir in milk and crumbled stock cube- stir over heat until sauce boils and thickens.
• Stir in cheese, tuna, pepper, peas and shallot.
• Gently fold in eggs.
• Pour into a oven proof dish (6 cup capacity) Combine topping ingredients in a separate bowl.
• Sprinkle mornay with topping.
• Bake in a moderate oven about 25 minutes or until topping is browned and mornay is heated through.

CLASSIC TUNA MORNAY

Steps:

• Bring a large pot of salted water to the boil. Add pasta and cook according to packet instructions. Drain and set aside for later.
• Preheat oven to 180°C or 160°C fan-forced. Lightly grease a 1.5 litre capacity dish.
• Melt butter in a medium sized heavy based saucepan. Sprinkle over flour, whisk and cook for about 1 minute or until the flour has lost its raw smell and smells a bit nutty. Gradually whisk in milk and cream. Bring to a boil, stirring until slightly thickened.
• Remove mixture from heat, add onion and quickly beat in the eggs, if using. Season with salt and white pepper and stir though the gruyere or tasty cheese, drained tuna, pasta, parsley, nutmeg and lemon juice.
• Pour into prepared dish. Sprinkle with breadcrumbs and pour over melted butter. Sprinkle with the parmesan. Bake for 20 - 30 minutes or until golden.
• Allow to stand for 5 minutes before serving.
• Note ~ I made ny own breadcrumbs by processing 3 slices day old bread, and then poured the melted butter in the processor for final processing to mix inches.

TUNA MORNAY

Steps:

• Place the butter in a preheated saucepan and melt the butter down (on low heat).
• Once the butter is melted down add the plain flour.
• Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
• Very important that you cook this well (2-4 minutes).
• Remove from heat and slowly, very slowly add the milk and stir.
• The sauce should now be getting smooth.
• If it is lumpy you have been adding the milk to fast.
• Keep adding the milk until the desired thickness is achieved.
• Add the paprika and lemon juice for a bit of extra kick.
• Add the cheese slowly and stir in so that you can not see any grated cheese in the dish.
• Any other herbs for a bit of extra taste.
• Add the tuna and let it sit on low heat for 5 minutes lightly stirring every minute or so.
• Garnish with some parsley.

TUNA MORNAY

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.

TASTY TUNA MORNAY

Steps:

• Preheat oven to 180°Celsius.
• Cook pasta and let it drain.
• Melt butter and stir in flour.
• Gently add in milk, then take off of heat when its of a saucy consistency.
• Sometimes I have to add more or less milk or flour depending on outcome of consistency.
• Add in salt, pepper, paprika, mixed herbs, and tuna; mix together.
• Put pasta in a large dish (I normally have enough for two dishes), then pour sauce over. Mix the sauce through the pasta until it's thoroughly combined.
• Sprinkle grated cheese over the top; put in the oven for 20 minutes on 180 degrees c until cheese is melted and golden.

TUNA MORNAY

Steps:

• Melt butter in a medium pan and fry the onion until tender.
• Remove pan from heat and stir in the flour, then return to low heat for a few minutes.
• Remove pan from heat once again and gradually stir in the milk, return the pan to the heat and stir until it becomes a white sauce and thickens.
• Add the cheese's and stir until its melted.
• Place tuna in a casserole dish and mix in corn, peas, celery, parsley, lemon juice and curry powder. Stir ingredients until combined and then season to taste.
• Mix breadcrumbs with melted butter (I make fresh breadcrums in the processor and add the butter to make it easier). and top the mornay with breadcrumbs.
• Place into 200c oven and heat for 10-15 minutes or until heated through and breadcrumbs are lightly browned.
• Serve.

TUNA MORNAY WITH ORANGE AND LEEK

Steps:

• Preheat oven to 180 degrees Celsius.
• Place the bread, orange rind, half the parsley and half the parmesan in a food processor and process until finely chopped.
• Cook the pasta and drain.
• Meanwhile, cook the white sauce by heating the oil in a saucepan. Add the flour and cook, stirring for about a minute. Gradually add the milk, whisking until combined. Cook over medium heat, stirring constantly, until the sauce boils and thickens. Remove from the heat. Stir in yoghurt and cheddar.
• Place cornflour in a jug with stock, wine and orange juice. Stir to combine.
• Heat the olive oil in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Add the cornflour mixture. Cook, stirring, for 3 minutes until the sauce thickens.
• Add the pasta, white sauce, tuna and remaining parsley. Season with salt and pepper.
• Transfer to a 1.5L ovenproof dish. Top with the breadcrumb mixture and remaining parmesan cheese.
• Bake for 30 minutes or until golden.

SPICY TUNA MORNAY

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.

CHEESY TUNA MORNAY

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.

VINDALOO TUNA MORNAY

Steps:

• Place the butter in a preheated saucepan and melt the butter down (on low heat).
• Once the butter is melted down add the plain flour.
• Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
• Very important that you cook this well (2-4 minutes).
• Remove from heat and slowly, very slowly add the milk and stir.
• The sauce should now be getting smooth.
• If it is lumpy you have been adding the milk to fast.
• Keep adding the milk until the desired thickness is achieved.
• Add the paprika and lemon juice for a bit of extra kick.
• Add the cheese slowly and stir in so that you can not see any grated cheese in the dish.
• Any other herbs for a bit of extra taste.
• Add the vindaloo flavoured tuna first and stir.
• Add the white pepper.
• Add the plain tuna and let it sit on low heat for 5 minutes lightly stirring every minute or so.
• Garnish with some parsley.

SLOW COOKER TUNA MORNAY

Steps:

• Open each can of tuna and dump brine and all into the slow cooker pot. Break up the tuna with a fork.
• Add all the ingredients except the cheese, to your slow cooker, season with a pinch of black pepper as desired. I used frozen mixed veggies in place of the corn and peas.
• Give everything a good stir. Cover and cook on Low setting for 4 to 5 hours. Stir the pot (literally, not figuratively) once an hour. Check if the pasta is tender at the 4 hour mark, if tender, stir in the cheese. If not tender, check again at 4 1/2 hours or the 5 hour mark.
• Cook for another 15-30 minutes on Low setting, stir again, taste, season with salt and pepper as desired.
• Spoon into bowls, serve.

TUNA MORNAY

Steps:

• Preheat oven to 180 (350f/gas 4). Melt butter in small pan, add flour and stir and cook over low heat for 1 minute. Remove from heat and slowly pour in milk, stirring until you have a smooth sauce. Return to heat and stir constantly until sauce boils and thickens. Reduce heat and simmer for 2 minutes. Remove from heat, whisk in mustard and 2/3 of the cheese. Whisk until smooth. Roughly flake tuna with a fork, then tip into the cheese sauce, along with parsley, and egg. Season, then spoon into four 250ml (9fl oz/1c) ovenproof ramekins. Mix together breadcrumbs and the remaining cheese, then sprinkle over the mornay. Dust each one with a little paprika. Place in oven for 20 minutes, or until hot and golden brown.