‘Tuna Mornay’ is a very popular Tuna Casserole in Australia. It can be made with inexpensive staple ingredients. You can use any pasta of your choice, but it seems most people use Pennette, Large Spirals or any pasta in a similar size. Some people use Boiled Eggs instead of Pasta, and that would be yummy.
200g Dried Pasta *Today I used 2 heaped cups Spiral Pasta
2 tablespoons (30g) Butter
1 Onion *diced
1 clove Garlic *finely chopped
2 tablespoons Plain Flour
2 cups Milk *OR 1 cup Milk and 1 cup Stock
1/2 to 1 teaspoon Salt *alter the amount
1/2 cup Corn Kernels *frozen is fine
100g Tasty Cheese (Cheddar) *coarsely grated, save some for topping
425g canned Tuna *drained and coarsely flaked
1-2 tablespoons Finely chopped Parsley
1/4 cup ‘Panko’ Breadcrumbs
1-2 teaspoons Olive Oil OR melted Butter
1/4 grated Parmesan Cheese *grated
- Preheat oven to 200℃. Lightly grease a large baking dish.
- Cook Pasta of your choice in boiling salted water, following the instruction on the package, until just tender. Drain and transfer to the sauce later.
- Melt Butter in a deep frying pan or a large sauce saucepan over a medium heat. Add Onion and Garlic, and cook for 2 to 3 minutes. Reduce heat to low, add Flour and stir for a minutes, and gradually add Milk (OR Milk & Stock), stirring constantly, until well combined. Cook until sauce comes to the boil.
- Remove sauce from heat. Add Cheese, saving some for topping, and season with Salt and Pepper. Stir until the Cheese has melted. Add Corn Kernels, drained Paste and Tuna, and mix to combine. *Note: If you used unsalted Tuna, season it with Salt before you add it to the mixture.
- To make Crunchy Topping, mix ‘Panko’ Breadcrumbs and Oil (OR Butter) in a small bowl, add grated Parmesan, and mix well.
- Spoon the pasta mixture into the baking dish. Scatter the saved Cheese and Crunchy Topping over, and bake for 20 to 25 minutes or until golden. Sprinkle finely chopped Parsley on top and serve.
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