- Pasta bakes
- Tuna pasta bakes
This dish is also known as tuna mornay. It's creamy, cheesy and oh-so-good. Pasta is tossed with tuna in a cheesy white sauce, then baked to perfection.
84 people made this
- 200g fusilli (spiral) pasta
- 30g butter
- 2 tablespoons flour
- 500-750ml milk
- 115-230g grated cheese
- 1 (400g) tin tuna, drained
- lemon juice, as needed
- 1 pinch dry mustard powder
- salt and pepper
- 2-3 tablespoons dry breadcrumbs
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 180 C / Gas 4.
- Bring a large saucepan of salted water to the boil. Cook pasta as per packet's instructions. Drain and set aside.
- Meanwhile, melt the butter over medium heat in another saucepan. Once melted, take off heat. Add half the flour and return to heat, stirring constantly. Remove from heat once the mixture is well incorporated. Add the remaining flour and return to heat, stirring constantly. Cook for 1-2 minutes.
- Remove from heat and add the milk gradually, whisking constantly to avoid lumps forming. The mixture should be runny at this stage.
- Add 115g cheese (or more), stir through. Heat until thickened, but do not boil. If too thick, add a little milk to thin it down.
- Add lemon juice, mustard powder, salt and pepper. Stir to combine. Fold in tuna and pasta and stir through.
- Pour into a baking dish and sprinkle with breadcrumbs. Top with cheese and bake for 30-45 minutes or until cheese is golden.
Reviews & ratingsAverage global rating:(20)
Reviews in English (16)
Can you freeze this?-13 Mar 2014
I did change things a little as was lazy so used a carton of ready made white pasta sauce. Also crushed up 200 grams of crisps instead of breadcrumbs & used a packet of ready grated 4 cheese to top it all. Did not bother with mustard or lemon juice & used Penne pasta. Made this in 10 mins so really quick & was plenty for 4 people as very filling.-09 Dec 2014
Altered ingredient amounts.The first time I made this, I found that the sauce was a bit runny, even after adding the cheese, so when I next made it I increased the flour to 4 tablespoons. This time I also didn't have enough butter, so I used some sour cream to help make the roux (butter/flour mix) before adding the flour. I also found I had no lemon juice, so I used lime juice instead. I measured the salt and mustard powder, so that when I made this again I would know how I got the flavour we enjoyed. I used 1 tsp salt, and approximately 1/2 tsp of mustard powder.-11 Dec 2009(Review from this site AU | NZ)