Tuna Mornay

"A very tasty rich dish. I enjoy this dish at all times of the year. Can be eaten cold or hot and can even be served with rice and/or bread rolls."
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Ready In:




  • Place the butter in a preheated saucepan and melt the butter down (on low heat).
  • Once the butter is melted down add the plain flour.
  • Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
  • Very important that you cook this well (2-4 minutes).
  • Remove from heat and slowly, very slowly add the milk and stir.
  • The sauce should now be getting smooth.
  • If it is lumpy you have been adding the milk to fast.
  • Keep adding the milk until the desired thickness is achieved.
  • Add the paprika and lemon juice for a bit of extra kick.
  • Add the cheese slowly and stir in so that you can not see any grated cheese in the dish.
  • Any other herbs for a bit of extra taste.
  • Add the tuna and let it sit on low heat for 5 minutes lightly stirring every minute or so.
  • Garnish with some parsley.

Questions & Replies

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  1. Yum! Best tuna mornay ever! I added some extra italian herbs and some parmesan cheese with the grated cheese. Kids love it! they are so quiet....writing this as they eat it....!
  2. Very good and something different. My 3 yr old helped me and poured a lot of paprika. way over the amount indicated. It still tasted great. Like a glorified "Creamed Tuna". Served it over rice, even the kids loved it..
  3. This was a nice, quick dinner...I was done preparing it in 20 minutes (the time it took to boil the pasta I served it with). I used cheddar cheese, but I'd bet it doesn't matter much which kind you use. It's a good weeknight recipe, when you're too tired to make anything fancy but want a real meal. Thanks for posting!


<p>I love cooking, cooking shows, cooking web sites. I don't think i would want to be a chef I just love cooking for myself. My big thing is recipe modification. I will always change a recipe that I cook to try and get it just right. <br />I run my own business and get into the kitchen whenever I can.</p>
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