This is the best Tuna Mornay recipe I've found... My family is always excited when we have it for dinner.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Melt the butter in a small skillet over low heat. Stir in the flour until smooth and continue to cook and stir for 1 minute. Remove the pan from the heat and gradually stir in the milk so that no lumps form. Return to the burner and heat, stirring constantly, until thickened, about 3 minutes. Remove from the heat and whisk in the mustard powder and a little more than half of the Cheddar cheese until melted. Season with salt and pepper.

  • Flake the tuna and stir it into the sauce along with the parsley and chopped egg. Transfer to a 9 inch round cake pan. Mix together the potato chips and remaining Cheddar cheese and sprinkle over the top. Dust very lightly with paprika.

  • Bake for 20 minutes in the preheated oven, or until the top is golden brown.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 minutes, or until tender; drain. Serve tuna Mornay over fettucine.

Nutrition Facts

551 calories; protein 41.8g 84% DV; carbohydrates 40g 13% DV; fat 24.7g 38% DV; cholesterol 182mg 61% DV; sodium 353.5mg 14% DV. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/16/2006
I am only giving this recipe 5 stars because my fussy - very picky boys have BEGGED me to fix it again. I personally thought it was gross and I have to make it again tonight...ugh! Read More
(13)

Most helpful critical review

Rating: 1 stars
12/22/2006
I didn't really understand this recipe. For example I didn't see the point of baking it in the oven -- the eggs are precooked the tuna is canned etc. Why bake at 350? I also think more effort should be made to thicken the sauce -- 2 cups of milk heated and stirred for 3 minutes gives 3 cups of hot milk. The end result is a very hot runny and fairly colorless liquid soup with tuna eggs etc. If I were to do this again I'd begin with a bechamel sauce and add cream or whole milk a few tablespoons at a time if needed. I'd also skip baking it in the oven. Read More
(16)
17 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
12/22/2006
I didn't really understand this recipe. For example I didn't see the point of baking it in the oven -- the eggs are precooked the tuna is canned etc. Why bake at 350? I also think more effort should be made to thicken the sauce -- 2 cups of milk heated and stirred for 3 minutes gives 3 cups of hot milk. The end result is a very hot runny and fairly colorless liquid soup with tuna eggs etc. If I were to do this again I'd begin with a bechamel sauce and add cream or whole milk a few tablespoons at a time if needed. I'd also skip baking it in the oven. Read More
(16)
Rating: 5 stars
08/16/2006
I am only giving this recipe 5 stars because my fussy - very picky boys have BEGGED me to fix it again. I personally thought it was gross and I have to make it again tonight...ugh! Read More
(13)
Rating: 5 stars
04/19/2008
I LOVED this recipe not too hard to cook and tastes great. The kids and I could eat this seven nights a week. Read More
(11)
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Rating: 2 stars
12/21/2008
This was absolutely not good. It was OK but far from being good. I've made simular dishes like this one but this one is at the bottom of those prior. Read More
(9)
Rating: 4 stars
09/27/2006
Great family filler. Great for those of us that are conscious of needing one more fish meal per week. I added spanish onion and fresh asparagus to the mix before putting in the oven and served with salad not pasta. Read More
(9)
Rating: 1 stars
01/12/2007
Not what I expected I wouldn't make it again. Read More
(8)
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Rating: 4 stars
02/04/2007
This was a great Sunday evening filler after a big lunch. The sauce did need more flour to thicken and I added more cheese and it's probably sacriledge but I left out the egg. Both me and my husband really enjoyed it especially with the crunchy stringy top created by putting it in the oven. Read More
(7)
Rating: 4 stars
10/26/2006
Very nice. My husband loved it! Thank you. Read More
(4)
Rating: 3 stars
09/20/2006
This was okay nothing "knock your socks off" or horrible. Fairly bland and mushy. Added mixed veggies for color and flavor/texture. Don't really think it's worth the time or effort but it was edible. Probably won't make again. Read More
(4)
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