Everyday Meals

Tuna & Creamed Corn Mornay


One of Nanna’s favourite recipes that is still going strong!

Prep time:15 mins

Cook time:20 mins

Serves: 4


  • 30g butter
  • 2 spring onions, finely chopped
  • 2 tablespoons plain flour
  • 1 cup milk
  • 300g can Edgell Creamed Corn
  • 425g can Seakist Tuna - Brine, drained
  • 2 eggs, hardboiled & chopped
  • ¼ cup breadcrumbs
  • 2 tablespoons pinenuts, chopped
  • 1 tablespoon chopped fresh parsley
  • Spray oil


Step 1

In a small saucepan, melt butter, add spring onions and cook for 1 minute. Stir in plain flour and cook for 1 minute, remove from heat and gradually add milk, stirring until sauce is smooth. Return pan to heat and stir until sauce boils and thickens. Stir in Edgell Creamed Corn.

Step 2

Gently fold in drained Seakist Tuna and cooked eggs; spoon into a greased 1 litre ovenproof dish. Sprinkle with combined breadcrumbs, pinenuts and parsley. Lightly spray with oil.

Step 3

Bake in a preheated oven at 180ºC for 15-20 minutes or until heated through.

Tasty Tip!

Multigrain or Corn Flake breadcrumbs give the mornay a nice extra crunch.

Tuna  Creamed Corn Mornay
User rating:
  • 5

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