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Tuna Mornay is basically a fancy name for a tuna casserole pasta bake.\u00a0 This dish is certainly a comfort food which is great for a cold winter\u2019s night.\u00a0 A hit with the kids, this dish is a great way to introduce more fish into your diet.\u00a0 It\u2019s easy to put together and most of the ingredients should be sitting in your panty.\u00a0 With a golden crunchy top that bubbles around the edge and a creamy cheesy sauce coating al dente pasta, this dish is definitely a ray of sunshine.<\/p>\n
25 grams butter – melted<\/p>\n
\u00bd cup panko breadcrumbs<\/p>\n
\u00bc cup parmesan cheese \u2013 finely grated<\/p>\n
\u00bc teaspoon salt<\/p>\n
2 tablespoons parsley \u2013 finely chopped<\/p>\n
350 grams fusilli \/ spiral pasta \u2013 or any type of short pasta<\/p>\n
50 grams butter<\/p>\n
1 small onion \u2013 finely chopped<\/p>\n
1 small stalk celery \u2013 finely chopped<\/p>\n
2 cloves garlic \u2013 minced<\/p>\n
50 grams plain flour<\/p>\n
4 cups milk<\/p>\n
2 teaspoons vegetable stock powder \u2013 or chicken stock powder<\/p>\n
\u00bd teaspoons onion powder<\/p>\n
\u00bd teaspoon garlic powder<\/p>\n
\u00bd teaspoon mustard powder<\/p>\n
\u00bd cup parmesan cheese \u2013 finely grated<\/p>\n
425 gram can tuna in oil<\/p>\n
Preheat oven to 180\u00b0C.<\/p>\n
Mix together all the Mornay Topping ingredients in a bowl and set aside.<\/p>\n
Check the cooking time for the pasta and cook the pasta according to the directions on the packet BUT minus one minute cooking time.\u00a0 Drain the pasta, stand for a few minutes then return to the pan.\u00a0 The pasta will be fully cooked when finished in the oven.<\/p>\n
For the Mornay sauce, melt the butter in a large pot over a medium heat.\u00a0 Add the onion and celery and cook for 1 minute then add the garlic and cook for a further 30 seconds.<\/p>\n
Add the flour and combine with the butter and cook for 2 minutes while stirring continuously.<\/p>\n
Continue to stir while you add in the milk a little at a time, approximately \u00bc cup. \u00a0 Each time the milk is incorporated, add some more milk and keep stirring.\u00a0 After 2 cups have been added, you will be able to add the other 2 cups of milk and combine.<\/p>\n
Add the vegetable stock powder, onion powder, garlic powder and mustard powder and combine.<\/p>\n
Continue to stir so the sauce doesn\u2019t stick to the bottom of the pot.\u00a0 After 4 to 5 minutes the sauce should slightly thicken.\u00a0 When this happens, remove from the stove and stir in the parmesan cheese.<\/p>\n
Pour the Mornay sauce over the cooked pasta in the pan.<\/p>\n
Drain the tuna of the oil and then flake over the top of the sauce.\u00a0 Gently stir in the pan until the sauce has coated all of the pasta.<\/p>\n
Transfer to a baking dish.\u00a0 Spread the Mornay topping evenly over the top of the pasta.\u00a0 Bake for 25 minutes until golden brown on top.<\/p>\n
Tuna Mornay can be served on its own or with a side of salad or veggies.\u00a0 If you want to serve it on its own you can add extra vegetables into the dish.\u00a0 Peas and corn can be added frozen and any other vegetable can be added if cooked beforehand, such a broccoli florets or carrots.\u00a0 Up to 1 to 2 cups of veg can be added to this recipe. Even some baby spinach or shredded kale can be stirred through before baking.<\/p>\n
Stock can be purchased in a few different forms.\u00a0 It comes in liquid form, stock cubes, stock paste and stock powder.\u00a0 The best flavoured stock powder I always keep in the cupboard is Vegeta stock powder.\u00a0 It packs a punch of flavour and is mixture of salt, herb, spices and various vegetables.\u00a0 It is also gluten free, 99% fat free and suitable for Vegetarians and Vegans.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tuna Mornay is basically a fancy name for a tuna casserole pasta bake.\u00a0 This dish is certainly a comfort food which is great for a cold winter\u2019s night.\u00a0 A hit with the kids, this dish is a great way to introduce more fish into your diet.\u00a0 It\u2019s easy to put together and most of the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"coauthors":[],"acf":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pdqUu4-5f","_links":{"self":[{"href":"https:\/\/theadvocate.net.au\/wp-json\/wp\/v2\/posts\/325"}],"collection":[{"href":"https:\/\/theadvocate.net.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theadvocate.net.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theadvocate.net.au\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/theadvocate.net.au\/wp-json\/wp\/v2\/comments?post=325"}],"version-history":[{"count":0,"href":"https:\/\/theadvocate.net.au\/wp-json\/wp\/v2\/posts\/325\/revisions"}],"wp:attachment":[{"href":"https:\/\/theadvocate.net.au\/wp-json\/wp\/v2\/media?parent=325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theadvocate.net.au\/wp-json\/wp\/v2\/categories?post=325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theadvocate.net.au\/wp-json\/wp\/v2\/tags?post=325"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/theadvocate.net.au\/wp-json\/wp\/v2\/coauthors?post=325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}