Cheesy Tuna Mornay Recipe

There's something so comforting about the scent of Cheesy Tuna Mornay bubbling away in the oven. With its creamy, cheesy sauce and tender pasta, this dish will transport you back to childhood with every bite. It's perfect for busy weeknights when you need something hearty and satisfying to warm you up.

I first discovered Tuna Mornay when my grandmother would make it for our family gatherings. It became a tradition that I’ve carried into my own home, where it now delights my kids just as much as it did me. Let's dive into what makes this dish so irresistible.

Why You'll Love This Cheesy Tuna Mornay

Get ready to fall in love with this classic, comforting meal. Cheesy Tuna Mornay has been a go-to recipe for families for decades, and it's easy to see why.

First of all, it’s incredibly quick and simple to prepare. With only about 30 minutes needed from start to finish, it’s a lifesaver on busy nights when you don’t want to spend hours in the kitchen. Even if you're a beginner cook, this is an approachable recipe that’ll yield a satisfying dinner every time.

It’s also budget-friendly and a great pantry meal. Tuna and pasta are inexpensive staples that many of us already have on hand, making this a great option when you want to whip up something without heading to the store. Plus, you can easily swap in ingredients you already have or use up any leftover veggies in your fridge.

The rich, cheesy sauce is the real star here. It's so creamy and flavorful that even picky eaters will devour every bite. You can customize the flavor by adding your favorite seasonings or switching up the cheese blend for a different twist.

Best of all, this dish is versatile. Serve it with a crisp green salad or some crusty garlic bread for a complete meal, or bake it in individual ramekins for a fun presentation.

Ingredients Notes

The magic of Cheesy Tuna Mornay comes from its combination of simple, easy-to-find ingredients. Here’s what you’ll need to create this creamy, satisfying dish.

The pasta serves as the foundation of this recipe. I like to use elbow macaroni or penne, as their shapes hold onto the sauce beautifully. You could also use fusilli or any other pasta shape you have on hand.

Canned tuna is the protein of choice here, and it’s important to pick a good quality one packed in water. I recommend draining it well before adding it to the sauce to ensure your dish doesn’t become watery. If you prefer, you can substitute canned salmon or even cooked chicken.

For the sauce, we’re using a classic roux made with butter, flour, and milk. The roux thickens the sauce and provides a rich, velvety base. Whole milk creates the creamiest texture, but you can use reduced-fat milk if you’re watching calories. Just keep in mind that the sauce won’t be as luscious.

The cheese is where all that irresistible flavor comes from. I like a mix of sharp cheddar and mozzarella, but you can use whatever you have in your fridge. Gruyère or Parmesan also add a nice depth of flavor. Just be sure to save a little extra for sprinkling on top before baking.

Frozen peas add a pop of color and sweetness to balance the dish. Feel free to add other veggies like corn, spinach, or even chopped carrots. This is a great way to sneak in more nutrients, especially if you’re serving this to kids.

You’ll also need breadcrumbs for that golden, crunchy topping. Panko breadcrumbs are my favorite, as they stay extra crispy, but regular breadcrumbs work just fine. Mix them with a little melted butter for an irresistible crust.

How To Make This Cheesy Tuna Mornay

Creating this mouthwatering dish is simpler than you might think. Let’s walk through the steps to make sure it turns out perfect every time.

Start by cooking your pasta in a large pot of salted, boiling water. You’ll want to cook it until it’s just shy of al dente, as it will continue to cook a bit in the oven. Drain and set it aside while you prepare the sauce.

Next, melt the butter in a medium saucepan over medium heat. Once it’s fully melted and beginning to foam, sprinkle in the flour and whisk continuously. Cook the roux for about 2 minutes, or until it turns a pale golden color and has a nutty aroma. This step ensures your sauce doesn’t taste floury.

Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking, stirring often, until the sauce thickens and coats the back of a spoon. At this point, add in your cheese, reserving some for the topping. Stir until the cheese melts into a smooth, creamy sauce. Season with salt, pepper, and a pinch of nutmeg if you like.

Fold in the drained tuna and peas, followed by the cooked pasta. Mix everything well to ensure the pasta is evenly coated in the sauce. Transfer the mixture to a greased baking dish and sprinkle with the reserved cheese and buttery breadcrumbs.

Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the top is golden and bubbly. If you want an extra-crispy crust, you can broil it for 2-3 minutes at the end – just keep a close eye on it!

Storage Options

Cheesy Tuna Mornay makes excellent leftovers, so don’t worry if you have some extra. Store any cooled leftovers in an airtight container in the fridge for up to 3 days. The pasta will soak up some of the sauce as it sits, so you may need to add a splash of milk when reheating.

To freeze, let the dish cool completely and then wrap it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake at 350°F (175°C) until heated through.

Reheat individual portions in the microwave or in a small baking dish in the oven. Add a little extra cheese on top if you like, and you’re good to go!

Variations and Substitutions

One of the best things about Tuna Mornay is how adaptable it is. You can change up the ingredients based on what you have or what you’re craving.

For a gluten-free version, use your favorite gluten-free pasta and swap the all-purpose flour for a gluten-free blend. The sauce may be slightly thinner, but it will still taste delicious.

If you’re not a fan of tuna, this recipe works beautifully with cooked, shredded rotisserie chicken or canned salmon. Both options will give the dish a different, but equally delicious, flavor profile.

Add more vegetables to pack in extra nutrition. Broccoli florets, diced bell peppers, or sautéed mushrooms all make great additions. Just be sure to cook them before adding to the sauce, so they don’t release too much water.

For a more decadent dish, use heavy cream in place of the milk. This will make the sauce extra rich and creamy, perfect for a special occasion. Or, try adding a dash of hot sauce or a sprinkle of red pepper flakes for a little kick.

Don't be afraid to get creative and make this recipe your own. Once you have the base down, the possibilities are endless. Enjoy the warmth and comfort of this timeless dish!

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