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Photo of Tuna and vegetable mornay by WW

Tuna and vegetable mornay

8 - 10
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
Packed full of veggies with a rich creamy sauce and plenty of cheese!


Vegetable oil

2 tsp

Brown onion

1 medium, chopped


2 stick(s), chopped


2 medium, coarsely grated


2 medium, coarsely grated


1 bunch(es), cut into 1cm pieces


2 clove(s), crushed

Reduced fat oil spread

30 g

Plain flour

¼ cup(s)

Reduced-fat milk

2 cup(s), (500ml)

Extra light cheddar cheese

100 g, grated

Canned tuna in springwater, drained

300 g, (buy 1 x 425g can)

Canned corn kernels in brine, rinsed, drained

80 g, (buy 1 x 130g can)

Lemon juice

1 tbs

Fresh dill

1 tbs, chopped


2 small, roma variety, thinly sliced

Dried breadcrumbs

18 g, panko variety

Ground paprika

¼ tsp, sweet


  1. Preheat oven to 220°C. Heat the oil in a large saucepan over medium-high heat. Cook the onion and celery, stirring, for 5 minutes or until softened. Add the carrot, zucchini, asparagus and garlic and cook, stirring, for 5 minutes or until softened. Transfer to a large bowl.
  2. Melt the canola spread in the pan over medium-high heat. Add flour and stir until combined. Gradually whisk in milk and cook, whisking, for 3-4 minutes or until the mixture boils and thickens. Stir in half the cheese. Return the vegetables to the pan with the tuna, corn, lemon juice and dill. Season with salt and pepper. Transfer to a 25cm x 20cm, 2.5L (10-cup) capacity ovenproof dish. Top with tomato and sprinkle with breadcrumbs, paprika and remaining cheese.
  3. Bake for 15 minutes or until browned and heated through. Set aside for 5 minutes to cool slightly before serving.


SERVING SUGGESTION: Mixed grain bread roll or ½ cup (85g)cooked long-grain rice.