This broccoli tuna mornay is a comforting family dinner that is made with basic ingredients and, like my tuna pasta bake with sweetcorn, is one that I often make when stuck for inspiration. Creamy and cheesy, it is a family dinner that is always popular with all the family.
Tuna mornay is the Australian version of tuna pasta bake (in America it is likely to be called tuna casserole); with a homemade béchamel thickened with cheese, mixed with pasta and canned tuna, then sprinkled with breadcrumbs to create a crunchy golden topping. There are many versions, some with peas or corn, but I particularly love making it with broccoli or cauliflower like in this other dinner favourite cauliflower tuna pasta bake.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Tuna – tinned or canned tuna, a store cupboard staple that often saves me from many a dinner emergency. I recommend using tuna chunks rather than tuna flakes, and I personally think tuna in oil is tastier than water, but either is fine.
- Broccoli – this recipe uses all of the broccoli, the florets and the stalk.
- Sauce seasonings – I love to add dijon mustard and Worcestershire sauce to bring out the cheese flavour of the sauce. If you don’t have dijon you can substitute with ¼ teaspoon mustard powder.
How to make tuna mornay
Please scroll down to the recipe card at the end of the post for the full recipe.
- Boil the pasta – salt the water to season the pasta from the inside. Add the broccoli florets and finely chopped broccoli stalk for the last few minutes of cooking.
- Make the béchamel – melt the butter, add the flour and stir while the flour cooks out. Gradually add the liquid, a little at a time, stirring well in between each addition. I find a balloon whisk best for this. If there are any lumps forming it will soon eliminate them! Cook for a few minutes until the sauce starts to thicken.
- Stir the cheese into the sauce off the heat – if you add the cheese on the heat it can split – and add the dijon mustard, Worcestershire sauce and tuna.
- Bake – Combine the pasta, broccoli and tuna, top with breadcrumbs and parmesan and bake until golden.
FAQ
What other vegetables can I add?
You can soften a diced onion or shallot, or 2 grated carrots in the butter before making the sauce (the carrots will turn the pasta bake slightly orange), or add a couple of handfuls of frozen peas or sweetcorn to the sauce along with the tuna.
Can I freeze this tuna mornay?
I don’t recommend freezing this pasta bake as the broccoli can become mushy.
Serving Ideas
I love pasta bakes with veggies for the fact that you don’t have to cook anymore vegetables to serve on the side; however a crisp cabbage salad or rocket salad is always delicious, and for those with larger appetites (or to stretch it out for unexpected guests) a side of garlic bread is always popular!
Why not try…
You may also like these other family friendly pasta bakes:
Broccoli Tuna Mornay
Author: Robyn
This creamy tuna mornay (tuna pasta bake) with tinned tuna, broccoli and pasta in a cheese sauce topped with crunchy golden breadcrumbs is a comforting family dinner loved by kids!
Equipment
- 28cm x 21 cm baking dish
- large saucepan
- medium saucepan
Ingredients
- 250 g pasta fusilli, bows, penne
- 350 g broccoli 1 large head or 2 medium. Cut into florets, the stalk finely chopped.
- 75 g butter
- 75 g plain flour
- 400 ml milk
- 400 ml water, stock or milk
- Dash Worcester sauce
- 1 teaspoon Dijon mustard
- 100 g cheddar cheese grated
- 185 g tinned / canned tuna in water or oil
- black pepper
- 50 g parmesan grated
- 50 g panko breadcrumbs or 1 slice bread, blitzed into breadcrumbs
Instructions
- Preheat oven to 180˚C fan / 200˚C /360˚F convection / 390˚F.
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions less 1 minute.
- Add the broccoli to the pasta for the final 4-5 minutes cooking time.
While the pasta is cooking, make the Bechamel
- In a medium saucepan melt the butter over a medium heat.
- Once melted, stir in the flour. Cook for 2-3 minutes while stirring, then slowly add a little of the milk / stock / water, whisking with a ballon whisk in between each addition.
- Once all the liquid has been added, cook for 4-5 minutes until the sauce starts to thicken.
- Take the pan off the heat and stir in the cheese, dash of Worcester sauce, dijon mustard and then the tuna. Season with black pepper.
- Drain the broccoli and pasta, and tip into a 28cm x 21 cm oven proof dish, then pour over the sauce. Mix to thoroughly coat the pasta and broccoli in sauce, then sprinkle over the parmesan, breadcrumbs and some black pepper.
- Place in the preheated oven and cook for 25-30 minutes until golden and bubbling. Stand for a couple of minutes before serving.
Notes
* in the UK tins of tuna weigh 145g rather than 185g, use one tin.
STORAGE
Fridge: leftovers will keep in the fridge, in an airtight container, for up to 3 days. Reheat in the microwave or in a saucepan over a low heat, adding a little extra water, until piping hot throughout.
Freezing: I don’t recommend freezing this recipe as the broccoli can become mushy.
Nutrition
Calories: 552kcalCarbohydrates: 38gProtein: 30gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 103mgSodium: 1061mgPotassium: 780mgFiber: 4gSugar: 10gVitamin A: 1827IUVitamin C: 82mgCalcium: 544mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 250 g pasta fusilli, bows, penne
- 350 g broccoli 1 large head or 2 medium. Cut into florets, the stalk finely chopped.
- ⅓ c butter
- ¾ c plain flour
- 1¾ c milk
- 1¾ c water, stock or milk
- Dash Worcester sauce
- 1 teaspoon Dijon mustard
- 1 c cheddar cheese grated
- 185 g tinned / canned tuna in water or oil
- black pepper
- ½ c parmesan grated
- ½ c panko breadcrumbs or 1 slice bread, blitzed into breadcrumbs
Instructions
- Preheat oven to 180˚C fan / 200˚C /360˚F convection / 390˚F.
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions less 1 minute.
- Add the broccoli to the pasta for the final 4-5 minutes cooking time.
While the pasta is cooking, make the Bechamel
- In a medium saucepan melt the butter over a medium heat.
- Once melted, stir in the flour. Cook for 2-3 minutes while stirring, then slowly add a little of the milk / stock / water, whisking with a ballon whisk in between each addition.
- Once all the liquid has been added, cook for 4-5 minutes until the sauce starts to thicken.
- Take the pan off the heat and stir in the cheese, dash of Worcester sauce, dijon mustard and then the tuna. Season with black pepper.
- Drain the broccoli and pasta, and tip into a 28cm x 21 cm oven proof dish, then pour over the sauce. Mix to thoroughly coat the pasta and broccoli in sauce, then sprinkle over the parmesan, breadcrumbs and some black pepper.
- Place in the preheated oven and cook for 25-30 minutes until golden and bubbling. Stand for a couple of minutes before serving.
Notes
* in the UK tins of tuna weigh 145g rather than 185g, use one tin.
STORAGE
Fridge: leftovers will keep in the fridge, in an airtight container, for up to 3 days. Reheat in the microwave or in a saucepan over a low heat, adding a little extra water, until piping hot throughout.
Freezing: I don’t recommend freezing this recipe as the broccoli can become mushy.
Nutrition
Calories: 552kcalCarbohydrates: 38gProtein: 30gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 103mgSodium: 1061mgPotassium: 780mgFiber: 4gSugar: 10gVitamin A: 1827IUVitamin C: 82mgCalcium: 544mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 4 c pasta fusilli, bows, penne
- 12 oz broccoli 1 large head or 2 medium. Cut into florets, the stalk finely chopped.
- ⅓ c butter
- ¾ c plain flour
- 1¾ c milk
- 1¾ c water, stock or milk
- Dash Worcester sauce
- 1 teaspoon Dijon mustard
- 1 c cheddar cheese grated
- 7 oz tinned / canned tuna in water or oil
- black pepper
- ½ c parmesan
- ½ c panko breadcrumbs or 1 slice bread, blitzed into breadcrumbs
Instructions
- Preheat oven to 390˚F.
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions less 1 minute.
- Add the broccoli to the pasta for the final 4-5 minutes cooking time.
While the pasta is cooking, make the Bechamel
- In a medium saucepan melt the butter over a medium heat.
- Once melted, stir in the flour. Cook for 2-3 minutes while stirring, then slowly add a little of the milk / stock / water, whisking with a ballon whisk in between each addition.
- Once all the liquid has been added, cook for 4-5 minutes until the sauce starts to thicken.
- Take the pan off the heat and stir in the cheese, dash of Worcester sauce, dijon mustard and then the tuna. Season with black pepper.
- Drain the broccoli and pasta, and tip into a 28cm x 21 cm (11 x 8 inch) oven proof dish, then pour over the sauce. Mix to thoroughly coat the pasta and broccoli in sauce, then sprinkle over the parmesan, breadcrumbs and some black pepper.
- Place in the preheated oven and cook for 25-30 minutes until golden and bubbling. Stand for a couple of minutes before serving.
Notes
* in the UK tins of tuna weigh 145g rather than 185g, use one tin.
STORAGE
Fridge: leftovers will keep in the fridge, in an airtight container, for up to 3 days. Reheat in the microwave or in a saucepan over a low heat, adding a little extra water, until piping hot throughout.
Freezing: I don’t recommend freezing this recipe as the broccoli can become mushy.
Nutrition
Calories: 552kcalCarbohydrates: 38gProtein: 30gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 103mgSodium: 1061mgPotassium: 780mgFiber: 4gSugar: 10gVitamin A: 1827IUVitamin C: 82mgCalcium: 544mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!