Supercharged Tuna Mornay

A classic favourite packed with family-friendly flavours, made with pantry staples.

I never thought I was a “tuna mornay person” until I made this. Imagine flaked tuna tossed in a creamy béchamel sauce with tender greens, stuffed into giant pasta shells, then smothered with melted cheese and all topped with a golden, crispy panko breadcrumb layer. How could anyone resist? But what I love most about this dish isn’t just how indulgent, delicious and comforting it is – it’s the simplicity of it.

This Supercharged Tuna Mornay transforms humble pantry staples into something truly special, and it couldn’t be easier to make. By the time dinner rolls around, I’m often running on fumes and need something quick and satisfying that’s guaranteed to please the whole family. This dish checks all the boxes. It’s made with family-friendly flavours, minimal fuss and, best of all, one batch goes a long way, feeding my family twice! Talk about a win-win for busy nights.

Even if you have fussy eaters who turn their nose up at most fish dishes, they are sure to say yes to this creamy, dreamy dish that really doesn’t taste at all “fishy”. It’s a beautiful winter warmer for chilly days, and is great for both making ahead of time and for freezing. I’m a tuna mornay convert!

How can I add some spice?

For extra zing, add a pinch of chilli (red pepper) flakes to the béchamel sauce or sprinkle them over the breadcrumbs before baking. A splash of Tabasco or hot sauce when serving works well too!

What can I serve with Supercharged Tuna Mornay?

A simple green salad or steamed veggies make perfect sides to balance the richness of the creamy sauce. It’s also great with garlic bread for an extra indulgent dinner.

Does tuna pasta bake taste fishy?

Not at all! The creamy béchamel sauce, cheese and lemon juice balance the tuna’s flavour beautifully, so the final dish doesn’t taste “fishy”. It suits even the pickiest of eaters at our place! For a milder flavour, you can use tuna in springwater, instead of olive oil.

Watch how to make Supercharged Tuna Mornay

What are some other family-friendly seafood dishes?

If you are looking for fish recipes that are sure to be a hit with the whole family, try:

Tuna Fried Rice
Tuna Miso Soba Noodles
Homemade Fish and Chips
Crispy Fish Tacos
Sushi Sandwich

Supercharged Tuna Mornay

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5 from 2 reviews

A creamy, cheesy tuna mornay stuffed into giant pasta shells and baked to golden perfection. This comforting Supercharged Tuna Mornay is packed with family-friendly flavours and pantry staples, making it the ultimate weeknight dinner or entertaining crowd-pleaser.

• Total Time: 45 minutes
• Yield: 4–6 servings 1x

Ingredients

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TUNA MORNAY

• 500 g (1 lb 2 oz) conchiglioni (giant pasta shells, or any other pasta you like)
• 100 g (3½ oz) unsalted butter
• 2 tsp freshly grated garlic
• ⅓ cup (50 g) plain (all-purpose) flour
• 3½ cups (875 ml) full-cream (whole) milk
• 2 cups (90 g) baby spinach
• 1 cup (155 g) frozen peas
• 425 g (15 oz) canned tuna in olive oil, drained (see note 1)
• Zest and juice of 1 lemon (about 3 tbsp of juice)
• 1 cup (125 g) grated cheddar or other similar cheese
• ½ cup (50 g) finely grated parmesan
• 1½ tsp sea salt flakes
• ¼ tsp cracked black pepper

PANKO TOPPING

• ½ cup (60 g) grated cheddar
• ¼ cup (25 g) finely grated parmesan
• 1 cup (60 g) panko breadcrumbs
• Olive oil spray, or 1–2 tbsp olive oil for drizzling

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Instructions

1. Preheat the oven to 200°C (400°F) (all oven types).
2. Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions. Rinse in cold water to stop the pasta cooking, then drain and set aside.
3. Heat the butter in a large, deep, heavy-based ovenproof frying pan over medium heat. Once melted, add the garlic and cook, stirring, for 30 seconds.
4. Add the flour and stir it through until it is dissolved.
5. Add half of the milk and whisk until well combined with the flour mixture. Add the remaining milk, bring to a simmer and cook, whisking constantly, for 4–5 minutes until thickened.
6. Remove from the heat and stir through the baby spinach and peas.
7. Add the tuna, lemon zest and juice, cheddar, parmesan, salt and pepper. Stir to combine.
8. Toss the cooked pasta shells through the sauce, using your spoon to fill some of the shells with the mixture. Turn some of the shells so they are facing upwards (for presentation). If you don’t have an ovenproof frying pan, transfer to a baking dish.
9. For the panko topping, sprinkle over the cheddar, parmesan and panko breadcrumbs, in that order. Spray with olive oil spray or drizzle with olive oil.
10. Bake for 15–20 minutes until golden brown and bubbling around the edges.
11. Serve immediately.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – For a milder flavour, you can use tuna in springwater, instead of olive oil.

 

Make ahead

Prepare ahead – Assemble the dish up to the point of baking, cover tightly with foil and refrigerate for up to 2 days. Bake directly from the fridge, covered in foil, for 10–15 minutes. Uncover and bake for a further 20 minutes or until golden brown and heated through.

Freeze ahead – Assemble the dish, cover with foil and freeze for up to 3 months. Thaw in the fridge overnight before baking.

Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat as directed in the Make Ahead instructions above for best results. Freeze for up to 3 months.

• Author: Nicole
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Pasta
• Method: Bake
• Cuisine: Comfort Food