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–+ servings

Creamy Tuna & Broccoli Mornay

Tuna mornay is one of my childhood favourites – whenever Mum said we were having this for dinner, I was stoked. I was one of five children, and this is a great recipe to feed a crowd. It freezes well too!
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Servings 6

Ingredients
  

  • 400 g elbow pasta dried
  • 4 tablespoons butter
  • 2 teaspoons garlic crushed
  • 5 tablespoons plain flour
  • 4 cups full cream milk
  • 1 teaspoon vegetable stock powder
  • 1 teaspoon onion powder
  • 1 teaspoon dijon mustard
  • 1/2 cup parmesan cheese grated
  • 425 g canned tuna in oil, drained
  • 400 g canned corn drained
  • 2 cups broccoli florets & stem, roughly chopped
  • 1 cup tasty cheese grated
  • 30 g butter melted
  • 2/3 cup panko breadcrumbs
  • 1/2 cup parmesan cheese grated
  • 1 teaspoon sea salt
  • 2 tablespoons parsley leaves finely chopped

Instructions
 

  • Preheat the oven to 180°C conventional (160°C fan-forced).
  • If you are making the breadcrumb topping, mix all the ingredients in a small bowl. Set aside.
  • Bring a large pot of water to the boil. Add the pasta and cook for about 8 minutes (it should be a little underdone as it will continue to cook in the oven). Drain, run under cold water and set aside.
    400 g elbow pasta
  • Place the same pot over medium heat. Add the butter and let it melt. Add the garlic and whisk, then add the flour and continually whisk for about 2–3 minutes to cook off the flour. Add 1 cup of the milk and whisk continually for 1 minute, until it really thickens up. Gradually add the rest of the milk over 5–8 minutes, whisking in between additions (you don’t want the sauce to burn, so the whisking is important). Add the stock powder, onion powder, mustard and parmesan. Whisk until incorporated, then turn off the heat.
    4 tablespoons butter, 2 teaspoons garlic, 5 tablespoons plain flour, 4 cups full cream milk, 1 teaspoon vegetable stock powder, 1 teaspoon onion powder, 1 teaspoon dijon mustard, 1/2 cup parmesan cheese
  • To the creamy white sauce, add the tuna, corn, broccoli and cooked pasta. Combine well and pour into a large baking dish. Top with the tasty cheese and sprinkle over the breadcrumb topping, if using.
    425 g canned tuna, 400 g canned corn, 2 cups broccoli, 400 g elbow pasta, 1 cup tasty cheese, 2/3 cup panko breadcrumbs
  • Cover with foil and bake for 25 minutes. Remove the foil and bake for a further 10 minutes, until golden, crispy and bubbling.

Keywords

Dinner, One Pot
Egg Free, Fish, Nut Free
Allergen Egg-free, Nut-free
Protein Fish
Category One-pot
Member Free