Search thousands of recipes reviewed by home cooks like you.

Tuna Mornay

  • Prep

  • Cook

  • Ready In

CALCOLERICH

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake for 20 minutes in the preheated oven, or until the top is golden brown.
  5. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SECRETAGENTMAN
16
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.

CHERYL UTLEY
13
8/16/2006

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!

benny
11
4/19/2008

I LOVED this recipe, not too hard to cook and tastes great. The kids and I could eat this seven nights a week.