My Tuna Mornay is great for getting young kids – such as my little brother – or big kids – like my husband – to eat tuna disguised amongst a great tasting sauce. This is my go-to recipe for Good Friday each year as it is sooooo yummy and I am not a big seafood person but I love this dish.
1 large can of tuna
1 can of corn kernels
Grated tasty cheese
2 tsp French onion soup mix powder
2 tbs plain flour
2 tbs butter
1 packet of spiral pasta
In a large pot, fill ¾ with water and put on high heat. Once boiling, reduce to medium heat, add handful of salt and a tablespoon of oil to the water, followed by the pasta. Cook until al dente. Drain water from pasta and place back in large pot.
In a small pot, over low to medium heat, put in 2 tablespoons butter until molten. Once butter is melted, add 2 teaspoons of the French onion soup mix powder and stir through, then add the 2 tablespoons plain flour and stir for a few minutes to remove the floury taste.
Once those are combined, slowly add milk as it gradually thickens, should be between 1 – 2 cups of milk added. Once that is done, add a handful of grated tasty cheese and stir through to get a semi thick consistency.
Once the desired thickness is acheieved, add the can of tuna (after draining of oil) and the can of corn kernels (once drained of water) and mix through thoroughly. Once combined, add sauce to the already cooked pasta, mix through until all covered.
You can either serve as is, or for extra crispiness, add to a oven proof dish, cover the top with a layer of cheese and bake in a fan-forced oven (180◦C) til crispy and golden.