Tuna Mornay is comfort food at its best.
Golden, creamy, and bubbling straight from the oven — it’s everything cozy dinners should be.
This creamy pasta bake turns humble canned tuna into something magical.
Tender pasta, a silky cheese sauce, and a crispy breadcrumb topping come together for a dish everyone will love.
Your family will crave seconds, and you’ll love how simple and budget-friendly it is to make.
It’s the kind of nostalgic, feel-good meal that warms you from the inside out.
For the Tuna Mornay
- Pasta – Use penne or any short pasta. It holds the creamy sauce beautifully and bakes up tender without getting mushy.
- Butter – Forms the base of your white sauce and gives it that rich, velvety flavor.
- Garlic – Adds a touch of depth and aroma to balance the creaminess.
- Flour – Helps thicken the sauce so it clings perfectly to the pasta.
- Milk – Any kind works — dairy or non-dairy. This creates the luscious, creamy texture of the mornay sauce.
- Vegeta or Stock Powder – A quick way to infuse flavor. Use vegetable or chicken stock powder if you don’t have Vegeta.
- Parmesan Cheese – Adds that savory, salty richness that makes the sauce irresistible.
- Mustard Powder, Onion Powder & Garlic Powder – Simple pantry spices that add subtle warmth and boost the flavor of the sauce.
- Canned Tuna – The star of the dish! Use tuna in oil for the best flavor and texture (or swap for canned salmon).
- Canned Corn – Adds bursts of sweetness and color to every bite.
For the Crunchy Topping
- Butter – Melted and mixed with the breadcrumbs for a golden, crisp finish.
- Panko Breadcrumbs – Light and airy, they create the perfect crunchy topping.
- Parmesan Cheese – Adds savory flavor and helps the topping brown beautifully.
- Salt – Just a pinch enhances the flavor of the crust.
- Chives or Parsley – Optional, but a sprinkle of green makes the finished dish fresh and inviting.
Tuna Mornay (Creamy Tuna Casserole Pasta Bake)
A classic, family-favorite Tuna Mornay — the ultimate comfort food! This creamy tuna casserole pasta bake transforms humble canned tuna into a golden, bubbly, flavor-packed dinner
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Servings: 6
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Ingredients
Pasta Bake
- 350g / 12 oz penne pasta (or any short pasta)
- 40g / 3 tbsp butter
- 3 garlic cloves, finely minced
- 4 tbsp (50g) plain/all-purpose flour
- 4 cups (1 litre) milk (any kind – dairy or non-dairy)
- 2 tsp Vegeta, or chicken/vegetable stock powder (see Note 1)
- ½ cup (50g) Parmesan, finely shredded
- ½ tsp each mustard powder, onion powder, and garlic powder (see Note 2)
- 425g / 15 oz canned tuna, preferably in oil, drained (or substitute salmon)
- 400g / 14 oz canned corn, drained (see Note 3)
- 25g / 1½ tbsp butter, melted
- ½ cup (60g) panko breadcrumbs
- ¼ cup (25g) Parmesan, finely grated
- ¼ tsp salt
- Chives or parsley, for garnish (optional)
- Preheat oven to 180°C / 350°F.
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Prepare the topping:
In a small bowl, combine melted butter, panko, Parmesan, and salt. Set aside. -
Cook pasta:
Boil pasta according to packet instructions, but reduce cooking time by 1 minute. Drain, cool slightly, and return to the pot. -
Make the white sauce:
- Melt butter in a large pot over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in flour to make a paste.
- Gradually whisk in about one-third of the milk until smooth, then add remaining milk while whisking constantly.
- Add Vegeta, mustard powder, onion powder, and garlic powder.
- Cook, whisking continuously for 4–5 minutes, until thickened enough to coat the back of a spoon.
- Remove from heat and stir in Parmesan.
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Assemble the bake:
- Add drained tuna to the pasta and gently flake into large chunks.
- Stir in corn and pour over the white sauce. Gently mix to combine.
- Transfer to a baking dish and spread evenly.
- Sprinkle over the prepared crunchy topping.
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Bake:
Bake for 25 minutes, until the topping is golden and the edges are bubbling. -
Serve:
Garnish with chopped chives or parsley, if desired. Serve hot and enjoy!
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Vegeta:
A popular vegetable stock powder (granulated bouillon) found in most supermarkets. Substitute with any brand of chicken or vegetable stock powder, or 2 crumbled cubes. -
Spices:
Use whatever you have! Substitute mustard powder with 1 tsp Dijon or yellow mustard. Swap or adjust onion and garlic powders to taste. -
Vegetables:
Substitute corn with frozen peas or pre-cooked vegetables (carrot, broccoli, etc.). Stir in spinach or kale for extra greens. -
Leftovers:
Store in the fridge for up to 4 days. Reheat in the microwave until warm. -
Make Ahead / Freezing:
Prepare the sauce and let it cool slightly. Mix with pasta, tuna, and corn (add ¼ cup water or milk), top with breadcrumbs, and refrigerate up to 4 days or freeze. Thaw before baking as directed.
- Can I use a different type of pasta?
Absolutely! Penne works beautifully because it catches all that creamy sauce, but any short pasta will do — macaroni, spirals, shells, even rigatoni. Just cook it one minute less than the packet says so it doesn’t go soft in the oven.
- My tuna tastes a bit “fishy.” What can I do?
No one wants that overly fishy flavor! Drain the tuna really well and use tuna in oil for a richer taste. If you prefer something lighter, use tuna in spring water and add a small squeeze of lemon juice to freshen things up. It makes all the difference!
- What if I don’t have breadcrumbs for the topping?
No problem. You can use crushed crackers, croutons, or even a handful of extra cheese. The topping adds crunch, but the bake will still be creamy and delicious without it. (Though that golden top is pretty irresistible!)
- Can I add more vegetables?
Yes, yes, and yes! Corn is classic, but frozen peas, spinach, broccoli, or even zucchini work great here. If you’re using harder veggies like carrot or broccoli, give them a quick steam first so they cook through in the oven.
- Can I make it ahead of time or freeze it?
Definitely. Assemble the bake, sprinkle the topping on, then cover and refrigerate for up to 4 days or freeze it for later. When you’re ready to eat, just bake until it’s golden and bubbling. Perfect for busy weeknights or easy meal prep!
