Tuna Mornay Recipe - Allrecipes.com
  • READY IN 40 mins

Tuna Mornay

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 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!

 
Most Helpful Critical Review
Dec 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.

 
Apr 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.

 
Dec 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.

 
Sep 26, 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.

 
Jan 12, 2007

Not what I expected,I wouldn't make it again.

 
Feb 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.

 
Oct 26, 2006

Very nice. My husband loved it! Thank you.

 

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Nutrition

  • Calories
  • 551 kcal
  • 28%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 182 mg
  • 61%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 41.8 g
  • 84%
  • Sodium
  • 418 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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