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Tuna Mornay
A Lambert Produce Recipe

Tuna Mornay Recipe

This is our healthier take on a classic tuna pasta bake.





  • 1 teaspoon olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 zucchinis, thinly sliced
  • 200g green beans, cut into 1 cm lengths
  • 1½ tablespoons olive oil spread
  • 2 tablespoons plain flour
  • 2 cups milk
  • 425g canned tuna in spring water, drained and flaked
  • ½ cup grated parmesan
  • 2 cups cooked brown rice
  • 120g baby spinach
  • Mixed salad leaves, to serve


1. Preheat oven to 190°C (170°C fan-forced). Lightly spray a 2L ovenproof baking dish with oil.

2. In a large saucepan, heat the olive oil over medium heat. Once heated, add the onion, celery, and zucchinis, stirring until softened. Next, add the green beans and cook until just tender. Transfer the vegetables to a separate bowl.

3. Return the same pan to medium heat and heat the olive oil spread until melted. Add the flour and stir until well combined. Slowly add the milk, stirring constantly, until well combined and smooth. Bring to a boil, then reduce heat to low and simmer, stirring constantly, until the sauce thickens. Stir in the vegetables, tuna, and half the parmesan. Season with salt and pepper.

4. Spread the cooked brown rice over the base of the prepared baking dish. Then add the baby spinach, followed by the tuna mixture. Top with the remaining parmesan. Bake for 20 minutes or until golden and bubbling. Set aside for 5 minutes to cool before serving with mixed salad leaves.