Description
Supercharged Tuna Mornay is a creamy, comforting, and flavorful twist on the classic tuna mornay, combining tender tuna with a luscious cheese sauce enhanced by Dijon mustard and nutmeg. Quick to prepare and versatile, it’s perfect for weeknight dinners or entertaining guests, delivering rich, cheesy goodness topped with a crunchy golden breadcrumb crust.
Ingredients
Units
Scale
Tuna
- Fresh tuna or canned tuna (about 400g / 14 oz, drained if canned)
Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour (or gluten-free flour for gluten-free version)
- 2 1/2 cups whole milk, warm
- 1 cup grated cheese (Gruyère or cheddar, or mozzarella/parmesan for variation)
- 1 tsp Dijon mustard
- Pinch of nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp fresh lemon zest (optional)
Topping
- 1 cup breadcrumbs (use gluten-free breadcrumbs if needed)
- Extra cheese shreds for topping (optional)
Instructions
- Prepare the Béchamel Sauce: Start by melting butter in a saucepan over medium heat. Once melted, whisk in the all-purpose flour and cook for 1 to 2 minutes until the mixture bubbles but doesn’t brown. Gradually add the warm milk while whisking continuously to avoid lumps. Keep stirring until the sauce thickens and coats the back of a spoon.
- Add Flavorful Ingredients: Remove the sauce from heat and stir in Dijon mustard, grated cheese, a pinch of nutmeg, salt, and freshly ground black pepper. Mix until the cheese is fully melted and the sauce is smooth and creamy.
- Incorporate Tuna: Fold in the drained tuna gently to keep some chunks intact, creating pockets of meaty texture throughout the sauce. If desired, add a teaspoon of fresh lemon zest for brightness.
- Assemble the Dish: Transfer the tuna mornay mixture into a lightly buttered baking dish. Sprinkle a generous layer of breadcrumbs on top for a golden crust. Add extra cheese shreds on top for added cheesiness, if desired.
- Bake to Perfection: Bake in a preheated oven at 190°C (375°F) for 20 to 25 minutes or until the topping is golden and bubbling. Let it cool for a few minutes before serving to allow the sauce to set slightly.
Notes
- Use quality tuna, fresh or premium canned packed in oil, for best flavor.
- Cook flour carefully to avoid raw taste, but do not brown.
- Add warm milk slowly to prevent lumps in béchamel sauce.
- Add cheese off heat to keep sauce smooth and prevent graininess.
- Lightly toast breadcrumbs before topping for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg