Tuna mornay is such a comforting dish. It’s easy and cheap to make and tastes incredible with little effort. This recipe is tuna mornay is the perfect dish to have any time of the year, and it can be served as a main dish or a side dish, depending on the occasion. I can’t wait for you to try it yourself. Please enjoy.

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Ingredients -

400g (14oz) - Macaroni Pasta
100g (3.5oz) - Unsalted Butter, Cubed
1 - Brown (Yellow) Onion, Fine Diced
2 - Garlic Cloves, Roughly Chopped
(70g) Plain (All-Purpose) Flour
600ml (600g) - Full Fat Milk, Warmed
3/4 Cup (180ml) - Thickened Cream
425 grams (14.9oz) - Canned Spring Water Tuna, Drained
1 - Lemon, Zest Only
100g (3.5oz) - Panko Bread Crumbs
150g (5.3oz) - Matured Cheddar Cheese, Freshly Grated
Seasoning To Taste
Flat Leaf Parsley To Garnish, Roughly Chopped

Notes -

The baking dish I used is 40.2cm x 22.9cm x 6.7cm.

If you want to make this creamy with more sauce, add 300g o raw pasta instead of 400g. This will result in a lot more sauce.

Cheese can be added through the bechamel sauce to create a mornay sauce before mixing everything together. As I did in the video, you can add more cheese to the top to make the crust.

If you wish to add more tuna, you can add half a can more. If you want to overload it, add 2 full cans. If you do this, reduce the amount of pasta by 100g.

#tunamornay #tunacasserole #tunabake

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