Description
Supercharged Tuna Mornay is a creamy, cheesy baked casserole featuring flaked tuna, fresh spinach, and peas in a rich homemade mornay sauce. Topped with golden, crispy breadcrumbs, this comforting dish is quick to prepare and perfect for a satisfying family meal.
Ingredients
Scale
Sauce and Base
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp Dijon mustard (optional)
- Salt and pepper, to taste
Filling
- 1 can (5 oz) tuna in oil or water, drained and flaked
- 1/2 cup frozen peas, thawed
- 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
- 1/4 cup onion, finely chopped
- 2 garlic cloves, minced
Topping
- 1 cup breadcrumbs
- 1 tbsp olive oil (for drizzling over breadcrumbs)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and grease a 9×9 inch baking dish with butter or cooking spray to prevent sticking.
- Sauté Aromatics: Melt butter in a medium saucepan over medium heat, then add chopped onion and minced garlic. Sauté for 3–4 minutes until softened and fragrant, creating a flavorful base.
- Form Roux: Stir in the flour and cook for 1-2 minutes, stirring constantly to make a roux, which will thicken the sauce without lumps.
- Add Milk and Thicken Sauce: Gradually whisk in the milk, ensuring a smooth mixture. Cook for 5–7 minutes while stirring until the sauce thickens to a creamy consistency.
- Add Cheese and Seasoning: Remove from heat and stir in the cheddar cheese, Parmesan cheese, Dijon mustard (if using), salt, and pepper. Mix until cheese melts fully and sauce is smooth.
- Combine Filling Ingredients: Fold the flaked tuna, thawed peas, and chopped spinach into the cheese sauce until evenly coated.
- Transfer to Baking Dish: Pour the tuna mixture into the prepared dish and spread it out evenly.
- Prepare Breadcrumb Topping: Mix breadcrumbs with olive oil until thoroughly coated, then sprinkle evenly over the tuna mixture.
- Bake: Bake in the preheated oven for 20–25 minutes until the breadcrumb topping is golden brown and the casserole is bubbling around the edges.
- Cool and Serve: Allow the dish to cool for a few minutes before serving. Optionally garnish with fresh herbs and serve with steamed vegetables or a fresh salad.
Notes
- For a lighter version, substitute whole milk with low-fat milk.
- Dijon mustard is optional but adds a nice tangy depth to the sauce.
- Frozen spinach should be well drained to avoid excess moisture.
- Leftovers can be refrigerated and reheated in the oven for best texture.
- Use panko breadcrumbs for extra crunch if desired.
