Description
Savory cheesy tuna mornay elevates classic comfort cuisine with Australian coastal charm. Maritime ingredients blend seamlessly, delivering rich flavors you can easily enjoy at home.
Ingredients
Scale
Proteins:
- 425 grams (15 ounces) canned tuna in spring water, drained
Dairy and Cheese:
- 3 cups milk
- 2 cups shredded cheddar cheese
- 3 tablespoons butter
Main Ingredients:
- 300 grams (10.5 ounces) pasta (penne or macaroni)
- 1/2 cup frozen peas
- 1/2 onion, finely chopped
Seasonings and Extras:
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
- Fresh parsley for garnish
Instructions
- Heat the oven to 375F (190C) for a golden, crispy finish.
- Cook pasta according to package guidelines, ensuring al dente texture. Drain thoroughly and set aside.
- Melt butter in a large saucepan over medium heat, creating a smooth base for the sauce.
- Sauté chopped onions until they become translucent and release their aromatic sweetness.
- Incorporate flour into the butter and onion mixture, whisking constantly to form a smooth roux. Cook for 1-2 minutes to eliminate raw flour taste.
- Slowly pour in milk, continuously stirring to prevent lumps and create a velvety sauce. Simmer until the mixture thickens and coats the back of a spoon.
- Fold in shredded cheese and ground nutmeg, stirring until the cheese melts completely and the sauce becomes silky.
- Season the sauce with salt and pepper to enhance the overall flavor profile.
- Gently fold in tuna and frozen peas, distributing them evenly throughout the creamy mixture.
- Add cooked pasta to the sauce, ensuring each piece is thoroughly coated.
- Transfer the mixture to a baking dish, spreading it evenly for consistent cooking.
- Sprinkle breadcrumbs over the top to create a crisp, golden crust.
- Bake for 15-20 minutes until the surface turns golden brown and the edges become bubbly.
- Remove from oven and garnish with fresh parsley for a burst of color and freshness before serving.
Notes
- Use high-quality tuna packed in olive oil for richer flavor and better texture.
- Drain pasta slightly before the al dente stage since it will continue cooking in the cheesy sauce.
- Substitute regular milk with lactose-free or plant-based milk for dairy-sensitive diets.
- For a gluten-free version, replace wheat flour with cornstarch or gluten-free flour blend and use gluten-free breadcrumbs on top.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 55 mg