- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- No added sugar
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
Cheesy and creamy, the classic tuna mornay pasta bake is always going to be a family favourite. It’s also quick and easy to make!
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 375g spiral pasta
- 1 cup (120g) frozen peas
- 1 head broccoli, cut into florets
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 2 celery stalks, finely chopped
- 1 red capsicum, seeded, thinly sliced
- 4 garlic cloves, crushed
- 425g can tuna in springwater, drained, flaked
- 425g Coles Creamy Cheese Sauce
- 1/2 cup (40g) finely grated parmesan
- Mixed salad leaves, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C.
Step 2
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the peas and broccoli for the last 2 mins of cooking. Drain well.
Step 3
Heat half the oil in a large frying pan over medium heat. Add the onion and celery and cook, stirring, for 5 mins or until onion softens. Add the capsicum and garlic and cook, stirring, for 3 mins or until tender. Season. Transfer to a large bowl. Add the tuna, cheese sauce and pasta and stir until just combined.
Step 4
Spoon mixture into a 12-cup (3L) baking dish. Sprinkle with parmesan and cover loosely with greased foil. Bake for 10 mins, uncover, and bake a further 5 mins or until cheese melts. Serve with mixed salad leaves.
Recipe tip
COOK. STORE. SAVE.
Clever storage: If you want your leftover cut celery stalks to last up to 2 weeks, add them to an airtight container filled with water. Change the water every two days.
Tuna mornay recipe
If you’ve got cans of tuna in the cupboard, this tuna mornay recipe is for you. All you need are some veggies, onion, garlic, pasta and creamy cheese sauce, and in about 30 minutes you’ll have dinner on the table ready to eat. Tuna mornay is an Australian classic because it is such a convenient weeknight meal to cook, is budget-friendly, and most of all is delicious and crowd-pleasing. You can make it for potlucks, meal prep lunches or gift to friends and family who need some extra care and support.
How to make this recipe for tuna mornay
Here are some tips for how to make tuna mornay:
- When flaking the tuna, flake it into larger pieces. This helps the tuna stay intact when you mix it with the other ingredients.
- You don’t have to stick exactly to the veggies suggested in this recipe. That’s the beauty of tuna mornay! Some other veggies you can use include corn, carrots, green beans, zucchini, silverbeet or kale.
- Add a spoonful of lemon juice to the casserole just before sprinkling the parmesan on top. This helps lessen the fishy tuna smell and brighten the flavours of your tuna mornay sauce.
Storing and serving this easy tuna mornay
To store your tuna mornay, cool it down first, then place in an airtight container in the fridge for up to 3 days. To freeze, cool it down, then freeze in an airtight container for up to 3 months. Serve tuna mornay with sauteed leafy greens like spinach or silverbeet, or a fresh salad of tomatoes, spinach and rocket or your favourite salad leaves. You can also serve it with garlic bread or crusty bread with olive oil.
Now get cooking
This is the best tuna mornay recipe for when you need a tasty family dinner you can whip up quickly. Keen to learn other pasta bake recipes? Check out these ones for chicken and mushroom pasta bake, Jen Hanlon’s honey mustard and bacon pasta bake and meatball pasta bake.
FAQs
Tuna mornay
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 375g spiral pasta
- 1 cup (120g) frozen peas
- 1 head broccoli, cut into florets
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 2 celery stalks, finely chopped
- 1 red capsicum, seeded, thinly sliced
- 4 garlic cloves, crushed
- 425g can tuna in springwater, drained, flaked
- 425g Coles Creamy Cheese Sauce
- 1/2 cup (40g) finely grated parmesan
- Mixed salad leaves, to serve
Description
Cheesy and creamy, the classic tuna mornay pasta bake is always going to be a family favourite. It’s also quick and easy to make!
Method
Step 1
Preheat oven to 200°C.
Step 2
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the peas and broccoli for the last 2 mins of cooking. Drain well.
Step 3
Heat half the oil in a large frying pan over medium heat. Add the onion and celery and cook, stirring, for 5 mins or until onion softens. Add the capsicum and garlic and cook, stirring, for 3 mins or until tender. Season. Transfer to a large bowl. Add the tuna, cheese sauce and pasta and stir until just combined.
Step 4
Spoon mixture into a 12-cup (3L) baking dish. Sprinkle with parmesan and cover loosely with greased foil. Bake for 10 mins, uncover, and bake a further 5 mins or until cheese melts. Serve with mixed salad leaves.