Tuna Mornay is comfort food on a shoestring budget. This meal is a quick, easy, budget-friendly, and the perfect mid-week meal to thaw you out on a cold winter day! You should also check out our classic tuna casserole!
We’ve really been trying to boost the amount of fish in our families diet. Looking for ways to incorporate fish into some of our favorite dishes has been kind of fun! Tuna Mornay was an instant hit with the kids. The corn provides a sweet undertone that compliments the creamy and savory foundation. This is an easy dinner that can be pulled together from whatever ingredients you have lying around. You can easily add different vegetables or spices to change the flavor to your liking.
What is Tuna Mornay?
Tuna Mornay gets its name from the white sauce or “mornay” sauce. A Mornay sauce is basically a béchamel sauce with shredded cheese. Back when Mornay Sauce was first invented, they used only gruyere cheese. If you want to try it, be my guest, but if you are looking to stick to your cheese budget, you can still make a Mornay Sauce with Cheddar and Parmesan as we do in this recipe.
Can I Make Tuna Mornay Ahead of Time?
Absolutely! This casserole is an easy one to make ahead of time. Follow the recipe through pouring the casserole into the baking dish. Then top with the parmesan cheese, cover the baking dish, and store in the refrigerator overnight. When ready to bake, preheat the oven and bake until the parmesan is golden brown.
- 16 ounces (454 g) large elbow macaroni, cooked al dente according to package instructions
- 4 cans (5 ounces each) tuna, drained and flaked
- 1 can (15.25 ounces) sweet corn, drained
- 1 can (15.25 ounces) creamed corn
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, diced
- ¼ cup (½ stick / 57 g) unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups (980 g) whole milk, room temperature
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1¼ cup (125 g) parmesan cheese, shredded
- 1 cup (113 g) mild cheddar cheese, shredded
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium skillet over medium heat, add the olive oil. Once hot, add the diced onion and cook until translucent, about 10-12 minutes. Set aside.
- In a medium pot over medium heat melt the butter. Add flour, salt, and pepper and whisk for 1-2 minutes, or until golden brown in color.
- While whisking constantly, slowly pour in the milk. Bring the sauce to a boil.
- When sauce starts to boil, turn the heat to low. Continue whisking constantly until the sauce is thickened.
- Remove from heat and add 1 cup parmesan cheese and 1 cup cheddar cheese. Stir until the cheeses are melted.
- In a large bowl, add tuna, sweet corn, creamed corn, sautéed onions, and the cooked noodles. Stir to combine.
- Pour the cheese sauce onto the tuna mixture. Stir to combine.
- Transfer the casserole to the prepared baking dish. Top with remaining parmesan cheese.
- Bake for 20-25 minutes, or until golden brown.
Did you make this recipe?
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