Total Time
Prep 15 mins
Cook 25 mins

I found this recipe in the 1991 edition of the Australian Women's Weekly. It has been a family favourite ever since. A very good recipe to fall back on to if you forget to defrost some meat for dinner.

Ingredients Nutrition


  1. Gently melt butter in pan.
  2. Stir in flour over heat until dry and grainy.
  3. Remove from heat and gradually stir in milk and crumbled stock cube- stir over heat until sauce boils and thickens.
  4. Stir in cheese, tuna, pepper, peas and shallot.
  5. Gently fold in eggs.
  6. Pour into a oven proof dish (6 cup capacity) Combine topping ingredients in a separate bowl.
  7. Sprinkle mornay with topping.
  8. Bake in a moderate oven about 25 minutes or until topping is browned and mornay is heated through.


Most Helpful

This was an excellent recipe. The best tuna mornay I have maked so is a definate keeper for me. The flavour of the egg and peas made it more delightful I have been on the lookout for a great tuna mornay recipe and have now found it thanks!

oriana January 24, 2006

I picked this recipe because of the unique ingredients, I have to say that it was a great tasting dish, This is a keeper for me. Thank's Catherine for posting it, Look foward to making the other 2 I picked.

Johnney November 06, 2004

I haven't had a GOOD tuna casserole in ages so tend to avoid them. This one definitely changed that! The recipe goes into my keeper file as it was a hit with all diners. I wasn't sure of what constituted "tasty" cheese so used pepper jack. thank you for sharing the recipe! Made for Fall 2012 Pick A Chef.

Susie D November 04, 2012

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