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Tuna mornay in baking dish with a portion taken out to show the creamy pasta filling.

Broccoli Tuna Mornay - US Cups

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner, Midweek Meals
Cuisine modern australian, modern european
Servings 4 People
Calories 552 kcal

Equipment

  • 11 x 8 inch baking dish
  • large saucepan
  • medium saucepan

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
Keyword tuna mornay, tuna pasta, tuna pasta bake, tuna pasta bake recipe

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