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Creamy Baked Tuna Mornay with Golden Cheese Crust

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Creamy Baked Tuna Mornay with Golden Cheese Crust is a comforting casserole made with tender tuna folded into a rich, velvety cheese sauce with peas and corn, then baked until bubbly and golden. It’s hearty, family-friendly, and perfect for easy weeknight dinners or meal prep.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Australian
  • Diet: Low Salt

Ingredients

  • 2 x 425 g cans tuna in springwater, drained well
  • 2 tablespoons unsalted butter
  • 2 tablespoons plain flour
  • 2 cups full cream milk
  • 1/2 cup thickened cream
  • 1 cup grated tasty cheese, plus extra for topping
  • 1 cup frozen peas and corn
  • 1/2 cup onion, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 180°C (fan forced). Lightly grease a medium baking dish.
  2. In a large saucepan over medium heat, melt the butter. Add chopped onion and cook for 2–3 minutes until soft and translucent.
  3. Add plain flour and stir continuously for 1 minute to form a smooth roux.
  4. Gradually whisk in milk and thickened cream, stirring constantly to prevent lumps. Cook until the sauce thickens and coats the back of a spoon.
  5. Reduce heat to low and stir in grated cheese, Dijon mustard, lemon juice, salt, and black pepper. Mix until smooth and fully melted.
  6. Gently fold in drained tuna and frozen peas and corn, combining carefully.
  7. Transfer mixture to prepared baking dish and smooth the top evenly.
  8. Sprinkle extra grated cheese over the surface.
  9. Bake for 20–25 minutes, until golden brown and bubbling around the edges. Rest a few minutes before serving.

Notes

  • Add 2 cups cooked pasta to turn it into a tuna pasta bake.
  • Substitute thickened cream with extra milk for a lighter version.
  • Top with buttered breadcrumbs for added crunch.
  • Store refrigerated for up to 3 days or freeze for up to 2 months.
  • If sauce becomes too thick, whisk in a little warm milk to loosen.

Nutrition

Find it online: https://savorymomskitchen.com/creamy-baked-tuna-mornay-with-golden-cheese-crust/