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Photo of Tuna mornay by WW

Tuna mornay

Total Time
1 hr 20 min
20 min
1 hr
A simple mix of tuna, rice and vegetables topped with crisp breadcrumbs and melted cheese makes for a hearty dinner any night of the week.


Brown rice, dry

1 cup(s)

Reduced fat oil spread

1 tbs

Brown onion

1 medium, finely chopped


2 stick(s), finely chopped


2 clove(s), crushed

Plain flour

2 tbs

Skim milk

2 cup(s)

Low-fat ricotta cheese

½ cup(s)

Extra light cheddar cheese

½ cup(s), grated, (60g), grated


1 cup(s)

Tuna, canned in springwater, drained

185 g, flaked, (185g can)

Dried breadcrumbs

25 g, (fresh wholegrain), 1/3 cup

Fresh chives

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof dish with oil. Cook rice in a large saucepan of boiling water, following packet instructions, or until just tender. Drain.
  2. Meanwhile, melt spread in a large saucepan over medium heat. Add onion and celery and cook, stirring, for 3–4 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Gradually add milk and whisk until smooth and combined. Bring to the boil. Reduce heat and simmer, stirring, for 1–2 minutes or until sauce has thickened.
  3. Stir ricotta and tasty cheese into sauce until smooth. Remove from heat. Stir in corn and tuna. Spoon rice into prepared dish and top with tuna mixture. Sprinkle with breadcrumbs and chives. Bake for 15–20 minutes or until breadcrumbs are golden. Serve.


SERVING SUGGESTION: Salad of baby spinach leaves, baby fennel (thinly sliced) and cherry tomatoes (halved). You can use frozen or canned corn instead of fresh.