This Tuna Mornay with Cherry Tomatoes recipe tastes great and is another meat alternative meal for all of the family. Because it is similar to the Mac and Cheese type dishes anyone who loves them will love this one. It is great served with a salad in Summer or just by itself in cold weather or when time is short. Enjoy!

Serves 4


250 g dried macaroni pasta
3 slices white bread, coarsely torn
2 teaspoons finely grated lemon rind
1 tablespoons olive oil
1 garlic clove, crushed
70 g (½ cup) coarsely grated parmesan
1/2 cup coarsely chopped fresh continental parsley
40 g butter
40 g (¼ cup) plain flour
375 ml (1 ½ cups) low-fat milk
200 ml extra light thickened cream
1 x 425 g can tuna in springwater, drained
60 ml (¼ cup) fresh lemon juice
1 x 250 g punnet cherry tomatoes, halved


Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain well.

Meanwhile, place the bread, lemon rind, oil, garlic, half the parmesan and half the parsley in the bowl of a food processor and process until coarsely chopped.

Melt butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles and begins to come away from the side of the pan. Remove from heat. Use a balloon whisk to gradually whisk in the milk, and cream until combined. Place over medium heat and cook, stirring constantly, for 2 minutes or until the sauce boils and thickens. Remove from heat.

Add pasta, tuna, lemon juice, the remaining parmesan and the remaining parsley. Season with salt and pepper.

Preheat grill on high. Divide the pasta mixture among four 500 ml (2 cup) capacity ovenproof dishes. Top with tomato and sprinkle with the breadcrumb mixture. Cook under grill for 3 minutes or until golden brown. Serve immediately.


  • This dish can be reheated the next day.
  • Grate some tasty cheese and add to the top, and melt under the grill.
  • Reheat and roll inside pre-heated flat bread for a snack at lunch.
  • You can replace the light and low fat dairy with full fat varieties.
  • This can be made in a 8 cup square or round baking dish instead of separate baking dishes.

March 22, 2009
Good Taste – June 2006, Page 59
Recipe submitted by Gemma Purcell

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