Tuna & Broccoli Mornay
PREP 15 MIN•COOK 35 MIN
Ready for some comfort food on a budget? You'll find almost every ingredient for our Tuna & Broccoli Casserole (or Mornay) sitting in the pantry. If you're out of broccoli, swap for any green or frozen veg (e.g. peas, corn.)
Number of servings
70g fusilli pasta, dried (or gluten free)
300g broccoli cut into small florets
1 olive oil spray
1 onion finely chopped
1 garlic clove finely chopped
2 tbs cornflour
1 cup (250ml) vegetable stock
1⁄2 cup (125ml) milk, reduced fat (or dairy-free alternative)
185g tinned tuna in springwater drained
salt & pepper, to taste
1⁄4 cup (30g) mozzarella grated
2 tbs panko breadcrumbs (or gluten-free if required)
6 sprigs of fresh thyme leaves stripped (optional)
Preheat oven to 200°C/fan 180°C/gas 6.
Cook pasta in a large saucepan of salted boiling water for half the recommended cooking time.
Add broccoli to the saucepan of pasta and cook for a further 2 minutes. Drain and set aside.
Heat a medium sized non-stick saucepan over medium heat. Spray with oil, add onion and saute for 5 minutes, stirring, until soft.
Add garlic and cook for a further minute until fragrant.
In a small bowl, blend cornflour with sufficient stock to form a smooth paste. Stir through cooked onion for a minute. Gradually add remaining stock and milk and cook, stirring continuously, until thickened.
Gently stir sauce through tuna, pasta and broccoli and adjust seasoning.
Transfer to a 20cm baking dish and scatter over mozzarella and breadcrumbs.
Bake mornay for 15 minutes or until golden. Scatter over thyme leaves (if using) to serve.
1911 kJ / 456 cals
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