Name: Tuna Mornay: The Ultimate Comfort Food Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8 servings
Ingredients: 1 pound tuna steaks, about 1 inch thick; 1 tablespoon olive oil; 1/2 teaspoon salt (for tuna); 1/4 teaspoon black pepper; 1/4 cup butter; 1/4 cup all-purpose flour; 3 cups milk; 1/2 teaspoon salt (for sauce); 1/4 teaspoon white pepper; 1/4 teaspoon nutmeg; 1 cup shredded Gruyere cheese, divided; 1/2 cup grated Parmesan cheese, divided; 1 pound elbow macaroni; 1/4 cup breadcrumbs; 2 tablespoons melted butter; 1/4 cup chopped fresh parsley, for garnish (optional)

Tuna Mornay, a dish that evokes comforting memories and satisfying flavors, is ready to reclaim its spot at your dinner table! Forget the bland casseroles of yesteryear; this recipe elevates the classic to new heights. Imagine a creamy, cheesy sauce enveloping tender flakes of tuna, all bubbling under a golden-brown crust. Are you ready to rediscover this delightful dish?

While its exact origins are debated, Mornay sauce, the heart of Tuna Mornay, is a classic French creation, a béchamel enriched with Gruyère cheese. It's a testament to the French culinary tradition of transforming simple ingredients into something truly special. Over time, it found its way into countless dishes, including this beloved tuna bake.

What makes Tuna Mornay so enduringly popular? It's the perfect marriage of convenience and indulgence. It's quick to prepare, using pantry staples, yet delivers a rich, comforting flavor that satisfies even the most discerning palate. The creamy sauce, the savory tuna, and the cheesy topping create a symphony of textures and tastes that's simply irresistible. Plus, it's a fantastic way to sneak in some healthy protein and omega-3s. So, let's dive in and create a Tuna Mornay that will have everyone asking for seconds!

Ingredients:

1 pound tuna steaks, about 1 inch thick
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
1 cup shredded Gruyere cheese, divided
1/2 cup grated Parmesan cheese, divided
1 pound elbow macaroni
1/4 cup breadcrumbs
2 tablespoons melted butter
1/4 cup chopped fresh parsley, for garnish (optional)

Preparing the Tuna

First, let's get the tuna ready. Pat the tuna steaks dry with paper towels. This helps them sear nicely.
Drizzle the tuna steaks with olive oil and season with salt and pepper. Make sure to coat both sides evenly.
Heat a large skillet over medium-high heat. Once the skillet is hot, carefully place the tuna steaks in the skillet.
Sear the tuna for about 2-3 minutes per side for medium-rare, or longer if you prefer it more well-done. Remember, the cooking time will depend on the thickness of your tuna steaks. You want a nice crust on the outside, but the inside should still be slightly pink.
Remove the tuna from the skillet and set aside to cool slightly. Once cool enough to handle, flake the tuna into bite-sized pieces using a fork. Don't worry about making it perfect; some larger chunks are fine too!

Making the Mornay Sauce

Now, let's move on to the heart of the dish: the Mornay sauce. In a medium saucepan, melt the butter over medium heat.
Once the butter is melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. Be careful not to burn the roux; you want it to be a light golden color.
Gradually whisk in the milk, making sure to whisk constantly to prevent lumps from forming. Continue whisking until the sauce is smooth.
Bring the sauce to a simmer, then reduce the heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. It should be thick enough to coat the back of a spoon.
Remove the saucepan from the heat and stir in the salt, white pepper, and nutmeg. These seasonings add a lovely depth of flavor to the sauce.
Add 3/4 cup of the Gruyere cheese and 1/4 cup of the Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed. I sometimes add a pinch more salt or pepper to really make the flavors pop.

Cooking the Pasta

While you're working on the sauce, let's get the pasta cooking. Bring a large pot of salted water to a boil.
Add the elbow macaroni to the boiling water and cook according to the package directions, until al dente. Al dente means "to the tooth" in Italian, so the pasta should be firm but not hard.
Drain the pasta well and set aside.

Assembling the Tuna Mornay

Preheat your oven to 375°F (190°C).
In a large bowl, combine the cooked pasta, flaked tuna, and Mornay sauce. Gently stir to combine, making sure the pasta and tuna are evenly coated in the sauce.
Pour the mixture into a greased 9x13 inch baking dish.
In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the tuna and pasta mixture. This will create a nice, golden-brown crust.
Sprinkle the remaining 1/4 cup Gruyere cheese and 1/4 cup Parmesan cheese over the breadcrumbs.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Garnish with chopped fresh parsley, if desired. I think it adds a nice pop of color and freshness.

Tips and Variations:

Type of Tuna: While I prefer using tuna steaks for this recipe, you can also use canned tuna in water or oil. Just make sure to drain it well before adding it to the sauce. If using canned tuna, you can skip the "Preparing the Tuna" section.
Cheese Variations: Feel free to experiment with different types of cheese in the Mornay sauce. Cheddar, Monterey Jack, or even a smoked Gouda would be delicious.
Vegetable Additions: You can add vegetables to the Tuna Mornay for extra flavor and nutrition. Some good options include peas, mushrooms, or broccoli florets. Add them to the pasta and tuna mixture before baking.
Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the Mornay sauce.
Make Ahead: You can assemble the Tuna Mornay ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
Gluten-Free Option: To make this recipe gluten-free, use gluten-free pasta and a gluten-free all-purpose flour blend for the roux.
Serving Suggestions: Tuna Mornay is delicious on its own, but it also pairs well with a side salad or steamed vegetables.

Enjoy!

Conclusion:

Well, there you have it! I truly believe this Tuna Mornay recipe is a must-try for anyone looking for a comforting, flavorful, and surprisingly easy meal. It's the kind of dish that brings back childhood memories while still feeling sophisticated enough for a weeknight dinner party. The creamy sauce, the tender tuna, and the perfectly browned topping – it's a symphony of textures and tastes that will leave you wanting more. But why is it a must-try? Beyond the deliciousness, it's incredibly versatile. It's a fantastic way to use pantry staples, making it a lifesaver on those nights when you just can't face a trip to the grocery store. Plus, it's a crowd-pleaser! Even picky eaters tend to enjoy the mild flavors and comforting texture. And let's be honest, who can resist a cheesy, bubbly bake? Now, let's talk serving suggestions and variations because that's where the real fun begins! I love serving this Tuna Mornay hot, straight from the oven, with a simple side salad. The freshness of the salad cuts through the richness of the mornay beautifully. A crusty baguette or some garlic bread is also a fantastic addition for soaking up all that delicious sauce. But don't stop there! Feel free to experiment with different cheeses in the sauce. Gruyere, Swiss, or even a sharp cheddar would all add their own unique flavor profile. You could also add some vegetables to the mornay for extra nutrients and flavor. Peas, corn, or even some sautéed mushrooms would be delicious additions. For a spicier kick, try adding a pinch of cayenne pepper or a dash of hot sauce to the sauce. If you're feeling adventurous, you could even add some chopped jalapeños. And if you're looking for a lighter version, you can use low-fat milk and cheese in the sauce. Another great variation is to use different types of pasta. While I love the classic elbow macaroni, you could also use penne, fusilli, or even shells. Just make sure to cook the pasta al dente so it doesn't get mushy in the oven. And for a truly decadent treat, try topping the mornay with some crushed potato chips or fried onions before baking. The added crunch is simply irresistible! I'm so excited for you to try this recipe and make it your own. I know you'll love it as much as I do. It's a dish that's perfect for any occasion, from a casual weeknight dinner to a special celebration. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece! I promise you won't be disappointed. And most importantly, please share your experience with me! I'd love to hear what you think of the recipe, what variations you tried, and how you served it. You can leave a comment below, tag me on social media, or even send me an email. I'm always looking for new ideas and inspiration, and I love hearing from my readers. Happy cooking, and enjoy your delicious Tuna Mornay! I can't wait to hear all about it!