Recipe Background
When you can't decide whether it should be pasta night or seafood night, Creamy Tuna Mornay is the fusion you need! You get your bouncy penne pasta to satisfy that Italian craving and the tender, flaky tuna to curb the coastal one. And it's all delicious and ready in less than 35 minutes. It's a win-win-win-win! One more point goes to the crunchy, savory crumble sprinkled on top because it's just that good. Creamy Tuna Mornay makes dinnertime decision-making a little easier every time!
When you can't decide whether it should be pasta night or seafood night, Creamy Tuna Mornay is the fusion you need! You get your bouncy penne pasta to satisfy that Italian craving and the tender, flaky tuna to curb the coastal one. And it's all delicious and ready in less than 35 minutes. It's a win-win-win-win! One more point goes to the crunchy, savory crumble sprinkled on top because it's just that good. Creamy Tuna Mornay makes dinnertime decision-making a little easier every time!
Ingredients
For the pasta:
- 12 ounces penne pasta
- 3 tablespoons butter
- 3 cloves garlic finely minced
- 4 tablespoons flour
- 4 cups milk
- 2 teaspoons chicken or vegetable stock powder or granulated bouillon
- 1/2 cup parmesan finely shredded
- 1/2 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 15 ounces canned tuna in oil drained
- 14 ounces canned corn drained
For the crunchy topping:
- 1 1/2 tablespoons butter melted
- 1/2 cup panko breadcrumbs
- 1/4 teaspoons parmesan finely grated
- 1/4 teaspoon salt
- chives or parsley optional, to taste and for garnish
Directions
- Preheat the oven to 350 degrees F.
- Cook the pasta according to the package directions to almost al dente, about 1 minute less than the recommended cooking time.
- Drain the pasta and allow it to cool slightly, then return the pasta to the pot.
- In a large pot over medium heat, melt 3 tablespoons of the butter.
- Add the garlic to the melted butter and cook until fragrant, about 30 seconds.
- Stir the flour into the melted butter.
- While whisking, gradually pour 1/3 of the milk into the flour mixture until incorporated.
- Add the remaining milk to the flour mixture and whisk until incorporated.
- Add the stock powder, 1/2 cup of the parmesan, the mustard powder, the onion powder, and the garlic powder to the flour mixture and whisk.
- When the mixture begins to heat up, whisk constantly to ensure the sauce doesn't stick to the pot.
- Cook the sauce until thickened, about 4-5 minutes.
- Add the tuna into the pasta and flake into large chunks with a fork, but not too much otherwise the mixture will turn to mush.
- Add the corn and the sauce to the pasta mixture and gently stir.
- In a bowl, combine the remaining butter, the panko, the remaining parmesan, and the salt.
- Pour the pasta mixture into a baking dish and sprinkle with the panko mixture.
- Bake until the top is golden-brown and the edges are bubbling, about 25 minutes.
- Sprinkle with the chives or parsley and serve.
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