Tuna mornay with crunchy chip gratin

Tuna mornay with crunchy chip gratin

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  • 0:20 Prep
  • 0:40 Cook
  • 4 Servings
  • Capable cooks

Matt Preston says, “In Australia we’re far classier with our tuna mornay. We improved the idea immeasurably by blanketing canned tuna in a fancy French sauce.”

Featured in
Pantry recipes, Pasta recipes


  • 200g dried tagliatelle egg pasta
  • 1 cup frozen corn
  • 40g butter
  • 40g (1 ⁄4 cup) plain flour
  • 750ml (3 cups) milk
  • 425g can Sirena Tuna, Oil – Italian Style, drained, flaked
  • 80g (1 cup) coarsely grated cheddar
  • 2 tablespoons lemon juice

Crunchy chippie topping

  • 60g potato chips, slightly crushed
  • 40g (1/2 cup) shredded parmesan
  • 1/4 cup Asian fried shallots, crushed slightly

Pea & almond pesto

  • 230g (1 1/2 cups) frozen baby peas
  • 45g (1/4 cup) blanched almonds, toasted
  • 20g (1/4 cup) shredded parmesan
  • 1 teaspoon finely grated lemon rind
  • 125ml (1/2 cup) olive oil


  • Step 1
    Cook the pasta in a saucepan of salted boiling water until al dente. Drain well.
  • Step 2
    Meanwhile, cook the corn in a saucepan of boiling water for 2-3 minutes or until just tender. Drain.
  • Step 3
    Melt butter in a saucepan over medium heat until foaming. Add flour and cook, stirring, for 1 minute or until mixture bubbles. Remove from heat. Whisk in milk until combined. Place over medium heat and cook, stirring, for 2-3 minutes or until sauce boils and thickens. Remove from heat. Stir in corn, tuna, cheddar and lemon juice. Season.
  • Step 4
    Combine topping ingredients in a bowl.
  • Step 5
    Preheat oven to 180°C/160°C fan forced. Divide pasta among four 500ml (2 cup) ovenproof dishes. Top with sauce then chip mixture. Bake for 20 minutes or until golden.
  • Step 6
    For pesto, cook peas in a saucepan of boiling water for 3-4 minutes. Refresh and drain. Process peas, almonds, parmesan and lemon rind in a food processor until chopped. With motor running, add oil until smooth.
  • Step 7
    Serve tuna mornay topped with pesto.

  • Low carb


  • 4941 kj


  • 69.5g

    Fat Total

  • 19.4g

    Saturated Fat

  • 7.3g


  • 61.8g


  • 71mg


  • 871mg


  • 14.9g

    Carbs (sugar)

  • 81.9g

    Carbs (total)

All nutrition values are per serve
  • Author: Matt Preston & Michelle Southan
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine

Source: taste.com.au


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