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Tuna Mornay

by Jon Camilleri Jon Camilleri

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Prep 15-20min
Cook 25-30min
Serves 2
A creamy baked pasta dish made with tuna, a rich cheese sauce, and tender pasta, topped with breadcrumbs and baked until golden and bubbling.

List of Ingredients

400g Pasta (macaroni or penne)
1 can Tuna in Sunflower Oil
30g Butter Spread
30g Plain Flour
300ml Milk (warmed)
200g Light Cooking Cream
100g Cheddar Topping Shredded
1 small onion (finely chopped)
Salt & pepper (to taste)
1tsp Fine Mustard Powder
30–50g Breadcrumbs (for topping)
Fresh Parsley

Instructions

1

Cook the Pasta

Bring a large pot of salted water to a boil. Add the 400g Pasta (macaroni or penne) and cook for about 8–10 minutes (refer to packet instructions, but pull it off 2 minutes early so it stays al dente). Drain and set aside.

2

Sauté the Aromatics

Melt the 30g Flora Spread or Butter in a large saucepan over medium heat. Add the 1 small finely chopped onion and sauté for 3–4 minutes until soft and translucent.

3

Build the Roux & Flavor Base

Sprinkle the 30g Plain Flour and 1 tsp Colman’s Fine Mustard Powder directly into the pan with the butter and onions. Stir constantly for about 1 minute to cook out the raw flour taste.

4

Create the Creamy Sauce

Gradually pour in the 300ml warmed Milk, whisking continuously to prevent lumps from forming. Pour in the 200g Hanini Creamylight Cooking Cream. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens (about 3–5 minutes). Season with Salt & pepper (to taste).

5

Melt the Cheese & Add the Tuna

Turn off the heat. Stir in half of the 100g Emborg Cheddar Topping Shredded (50g) until completely melted into the sauce. Flake the 1 can Blue Angel Tuna in Sunflower Oil (drained) into the sauce and stir gently.

6

Combine and Assemble

Toss the cooked pasta into the creamy tuna sauce until every piece is beautifully coated. Transfer the entire mixture into an ovenproof baking dish.

7

The Crispy Topping & Bake

Evenly scatter the remaining 50g of Emborg Cheddar Topping and the 30–50g Tipiak Breadcrumbs over the top of the pasta. Bake in a preheated oven at 180°C for 15–20 minutes, or until the top is golden-brown and bubbling.

8

Garnish and Serve

Finely chop the Fresh Parsley and sprinkle it over the hot bake just before serving for a burst of color and freshness.

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