Tuna mornay with orange & leek

Tuna mornay with orange & leek

(13) Rate it

  • 0:20 Prep
  • 0:45 Cook
  • 4 Servings
  • Capable cooks

We love the creamy sauce and crisp topping on this family favourite.

Featured in
Winter recipes, Pasta recipes


  • 3 slices white bread, torn
  • 1 tablespoon finely grated orange rind
  • 1 cup chopped fresh continental parsley
  • 40g (1/2 cup) coarsely grated parmesan
  • 250g penne rigate
  • 35g (1/4 cup) cornflour
  • 250ml (1 cup) Massel chicken style liquid stock
  • 125ml (1/2 cup) white wine
  • 80ml (1/3 cup) fresh orange juice
  • 1 tablespoon olive oil
  • 1 leek, ends trimmed, thinly sliced
  • 1 x 425g can tuna in springwater, drained, flaked

White sauce

  • 40g fat-reduced dairy spread
  • 40g (1/4 cup) plain flour
  • 500ml (2 cups) reduced-fat milk
  • 130g (1/2 cup) reduced-fat natural yoghurt
  • 40g (1/2 cup) coarsely grated reduced-fat cheddar


  • Step 1
    Preheat oven to 180°C. Place the bread, orange rind, half the parsley and half the parmesan in the bowl of a food processor and process until coarsely chopped.
  • Step 2
    Cook the pasta following packet directions. Drain.
  • Step 3
    Meanwhile, to make the white sauce, melt the dairy spread in a saucepan over medium heat. Stir in the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add the milk, whisking until combined. Cook over medium heat, stirring constantly with a wooden spoon, until sauce boils and thickens. Remove from heat. Stir in yoghurt and cheddar.
  • Step 4
    Place the cornflour in a jug. Gradually stir in the stock, wine and orange juice.
  • Step 5
    Heat oil in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Add the stock mixture. Cook, stirring, for 3 minutes or until sauce thickens.
  • Step 6
    Add the pasta, white sauce, tuna and remaining parsley. Season with salt and pepper. Transfer to a 1.5L (6-cup capacity) ovenproof dish. Top with the breadcrumb mixture and remaining parmesan. Bake for 30 minutes or until golden. Serve.


  • 2980 kj


  • 20g

    Fat Total

  • 8.5g

    Saturated Fat

  • 5.5g


  • 45g


  • 82g

    Carbs (total)

All nutrition values are per serve
  • Author: Reader recipe
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste

Source: taste.com.au


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