Get 3 months FREE*
Start today
Photo of Tuna and vegetable mornay bakes by WW

Tuna and vegetable mornay bakes

Total Time
1 hr
30 min
30 min
Crack open the crunchy potato lid to savour the creamy seafood and veggie filling of these cute individual bakes



360 g, desiree, very thinly sliced (unpeeled)

Reduced fat oil spread

2 tbs

Green shallot(s)

4 individual, thinly sliced

Plain flour

1½ tbs

Reduced-fat milk

1½ cup(s), (375ml)

Bega Country Light Cheese, 25% Less Fat,Tasty Cheddar

50 g

Tuna, canned in springwater, drained

340 g, (425g can)

Frozen green peas

¾ cup(s), (90g)

Frozen corn kernels

¾ cup(s), (90g)

Baby spinach leaves

50 g

Oil spray

4 x 3 second spray(s)


  1. Preheat oven to 200ºC or 180ºC fan-forced. Lightly spray four 1-cup (250ml) capacity ramekins with oil. Lightly spray a baking tray with oil, then arrange potatoes on tray, overlapping slices, into four rounds about the same diameter as top of ramekins. Lightly spray with oil. Bake for 15 minutes or until potatoes are lightly golden around the edges.
  2. Meanwhile, melt canola spread in a medium saucepan over low heat. Add shallots and cook, stirring, for 1 minute or until softened. Add flour and cook, stirring, for 1 minute. Remove from heat, then gradually stir in milk until smooth. Stir over medium heat until mornay sauce just comes to boil, then reduce heat and simmer for 1 minute. Remove pan from heat, then add grated cheese and stir until melted and smooth.
  3. Add canned tuna and frozen vegetables to cheesy mornay sauce, mixing well to combine. Season with salt and freshly ground black pepper. Spoon mixture into ramekins. Carefully top with potato rounds, then place ramekins on baking tray and bake for 15 minutes or until golden and heated through. Serve.