Tuna mornay pots recipe

Posted in Recipes.

An oldie but a goody and a staple in my childhood diet, this is one dinner I trot out for my own kids every now and then. Quick to whip up and using pantry ingredients, it’s always well received by the younger set. Winner winner, tuna dinner!

Now of course, you don’t need to go to all the fuss of individual ramekins for this recipe, though I might add – it’s awesome for portion control. Go right ahead and keep this all in one pot – it will likely just take a little extra time in the oven to puff up.



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  • Prep time : 30 mins
  • Cooking time : 30 mins

Tuna mornay pots ingredients

  • 425g tin of tuna, drained
  • 4 tbs of butter
  • 1 onion, diced
  • 2 cups of milk
  • 4 tsp plain flour
  • 1 cup grated cheese
  • 1½ cups of uncooked small pasta shells
  • 1 cup frozen peas and corn
  • 1 tbs wholegrain mustard (optional)
  • defrosted puff pastry for covering ramekins
  • 1 egg


  • Start with getting your pasta on the boil and cooking in accordance to packet directions. Preheat the oven to a hot 230°C.
  • In a medium size saucepan, melt the butter over medium high heat. Add the onion and fry until soft and transparent. Blend the flour with a small portion of the milk in a separate bowl and add to the saucepan. Cook briefly.
  • Add the remaining milk, stirring constantly and bring to the boil for a few minutes. The sauce will start to thicken.
  • If using wholegrain mustard, add it now. Otherwise, skip straight to adding the grated cheese. Stir it through and let it melt.
  • Stir in the tuna, breaking up larger pieces with your spoon.
  • Add the frozen peas and corn plus the drained, cooked pasta. Stir through.
  • Divide between ramekins. Using a pastry brush, brush the edges with beaten egg.
  • Cut the puff pastry into squares big enough to cover the top of each ramekin. Gently press the edges and slice the excess off with a sharp knife. Here’s your opportunity to make fancy shapes with the excess pastry to decorate pot tops.
  • Brush the tops with the egg mixture and cook in the oven for 15 minutes until the pastry has puffed and is golden in colour.


  • Let the tuna mornay pots sit for a little bit before serving – they’ll be hot!

Browse our recipe section for more great meal ideas and treats to try.


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