There are certain dishes that wrap you in a familiar kind of comfort, the sort that brings back memories of family dinners, chilly nights, and warm kitchens like ever-reliable Tuna Mornay. It’s one of those classic oven bakes that never really goes out of style, with its rich, velvety sauce, golden crust, and that nostalgic, homely feel only a true comfort food can offer.
Whether you grew up with it bubbling away in the oven or you’re new to the magic of this budget-friendly meal, this recipe is a simple joy that’s sure to make a return to your weekly dinner menu.
In this article, we’ll gently guide you through making a traditional-style Tuna Mornay recipe using everyday ingredients, no hard-to-find items, no complicated steps, just honest, wholesome food that tastes like home.
What Is Tuna Mornay?
To put it simply, Tuna Mornay is a baked dish made by folding flaked tuna and vegetables into a smooth cheese sauce, often with pasta or rice, then baking it until the top is golden and lightly crisped. The name “Mornay” refers to the creamy white sauce—enhanced with cheese—that forms the luscious base of the dish.
While it has roots in French-inspired cookery, Aussie Tuna Mornay is very much its own thing. For many, it’s the taste of weeknight family dinners, and often one of the first dishes we learned to cook as teens or young adults moving out of home.
Why We Still Adore This Classic Tuna Mornay Recipe
There’s plenty to love about this humble bake:
- Cost-effective – Uses tinned tuna and basic staples you’re likely to already have
- Quick to prepare – Simple steps and fast assembly make it ideal for busy nights
- Flexible ingredients – Great way to use up leftover veg, pasta or cheese
- Family-friendly – Mild flavours and creamy texture make it kid-approved
- Great for leftovers – Often tastes even better the next day
Ingredients for the Creamy Tuna Bake
You don’t need anything fancy here—just the basics and a bit of care.
The Cheese Sauce:
- 60g butter (about 3 tablespoons)
- 1/3 cup plain flour
- 2½ cups milk (full cream preferred)
- 1 cup shredded cheese (tasty or cheddar is perfect)
- Salt and cracked black pepper
- A dash of nutmeg or mustard powder (optional, for added depth)
The Filling:
- 1 large tin (around 400–425g) of tuna in springwater or brine, drained
- 2 cups cooked pasta (macaroni, spirals, or small shells)
- 1 cup frozen corn and peas (or your choice of mixed vegetables)
- 1 small onion, finely diced (optional)
- Juice of half a lemon (for brightness)
The Topping:
- ½ cup extra grated cheese
- ⅓ cup breadcrumbs (for that golden top layer)
- Optional: sprinkle of parsley or dried mixed herbs
How to Bring It All Together
1. Get Your Pasta Ready
Boil your chosen pasta in salted water until just tender (al dente), then drain and set aside. You can also use cooked rice or even boiled potatoes if you prefer a different base.
2. Make the Cheesy Sauce
In a medium-sized saucepan, you melt the butter over a gentle heat. Once melted, stir in the flour, whisking constantly until it comes to a smooth paste (this step helps get rid of raw flour taste). Slowly add the milk, a little at a time, whisking continuously to keep things lump-free.
Once all the milk is in, continue stirring until the sauce is thick enough to lightly coat the back of a spoon. Stir in the grated cheese, and season with salt, pepper, and a bit of nutmeg or mustard powder if you like. Take the pot off the heat once the cheese has melted through.
3. Combine the Filling
In a large bowl, mix the cooked pasta, drained tuna, frozen vegetables, diced onion (if using), and a bit of lemon juice. Pour the warm cheese sauce over everything and stir gently to combine—don’t worry if the tuna breaks up a little, it adds to the creaminess.
4. Assemble and Bake
Lightly grease a medium-sized baking dish. Pour the tuna mixture into the dish and spread it evenly. Sprinkle over the remaining cheese, followed by breadcrumbs and optional herbs.
Bake in a preheated oven at 180°C (fan-forced) for about 20–25 minutes, or until the top is a lovely golden brown and the edges are bubbling.
Let it rest for a few minutes before serving to let the sauce settle and cool slightly.
Serving Suggestions
Tuna Mornay is a complete meal on its own, but if you’d like to stretch it a little further or round it out with sides, here are a few ideas:
- A simple green salad with lemon vinaigrette
- Steamed green beans or broccoli
- Crusty bread or garlic toast to mop up the sauce
- A glass of crisp white wine (if it’s been that kind of day!)
Kitchen Tips & Handy Swaps
- Cheese Options: If you’re feeling fancy, mix tasty cheese with a little parmesan for extra savouriness.
- Add More Veggies: Sliced mushrooms, diced zucchini or baby spinach can easily be stirred through.
- Make It Gluten-Free: Use gluten-free pasta and swap plain flour for gluten-free flour in the sauce.
- Crumb Topping Ideas: Crushed crackers, cornflakes or even crushed potato chips can be used instead of breadcrumbs.
- No oven? You can even enjoy the mixture as-is once combined—just heat it well on the stovetop and skip the bake.
A Slice of Nostalgia
There’s something deeply comforting about sitting down to a plate of Tuna Mornay. It feels familiar, safe, and nourishing—like something Mum or Gran would make when you were feeling a little under the weather, or when it was just too cold to do anything but stay in and eat something warm and cheesy.
It’s the kind of dish that brings back memories, and if you’ve ever gone looking for an old fashioned Tuna Mornay recipe, you’ll know it’s not about being trendy—it’s about tradition. It’s a kitchen classic that’s quietly stuck around for decades, bringing joy to Aussie tables generation after generation.
Fun Variations for Next Time
If you’re making this regularly, here are a few ways to mix things up:
- Curried Mornay: Add a teaspoon of mild curry powder to the cheese sauce for an old-school curry twist.
- Mornay Muffin Cups: Scoop the mixture into a muffin tin and top each one with cheese and crumbs—great for lunchboxes!
- Spicy Kick: Add a small dash of chilli flakes or chopped jalapeños if you like a little heat.
- Meat-Free Version: Try it with chickpeas or cannellini beans instead of tuna for a vegetarian alternative.
- Extra Cheesy: Top with a mix of mozzarella and tasty cheese for a stretchier topping.
Leftovers and Storage
Leftover Tuna Mornay keeps well in the fridge for up to 3 days. Just pop it in an airtight container and reheat gently in the microwave or oven until piping hot.
You can also portion and freeze it—perfect for meal prepping! Just be sure to cover well to avoid freezer burn, and allow it to defrost fully before reheating.
In Closing…
This old-fashioned Tuna Mornay recipe is a love letter to comfort food. It’s unfussy, reliable, and always delivers. Whether you’re cooking for your little ones, whipping something up after a long day, or simply craving a slice of something warm and familiar, this cheesy bake will never let you down.
So grab that tin of tuna, dust off your casserole dish, and enjoy a little kitchen tradition passed down through generations.
