That’s a mornay: Sarah Pound’s simple tinned tuna recipes | Australian food and drink

The humble can of tuna is an underrated gem that sits in many pantries. It’s often dismissed as a bland and uninspiring option but, when it’s recognised for all of its versatility, it is a wonderful life-saver. It can be added to a salad, pasta, a lunchtime sandwich mix or a comforting one-tray family bake.

It’s affordable and lasts for years. It also contains plenty of nutritional goodies and is rich in protein, healthy fats, vitamins and minerals – it ticks all the boxes. It’s time to give canned tuna the praise it deserves and recognise that it could be the unsung hero of your pantry.

Good-old tuna mornay

(Pictured above)

This is a childhood favourite of mine. With its creamy white sauce, sweet corn and crunchy, cheesy topping, really, what could be better?

Prep 20 min
Cook 1 hour
Serves 6

For the breadcrumb topping
1½ tbsp unsalted butter, melted
⅔ cup panko breadcrumbs
½ cup freshly grated parmesan
1 tsp salt flakes
2 tbsp flat-leaf parsley leaves, finely chopped

For the tuna mix
400g dried short pasta (such as penne, spirals, larger elbows)
80g unsalted butter
2 tsp grated garlic
⅓ cup plain flour
1L full-cream milk (4 cups)
1 tsp vegetable stock powder
1 tsp onion powder
1 tsp dijon mustard
½ cup freshly grated parmesan
425g can tuna in olive oil, drained
400g can corn kernels, drained
2 cups broccoli florets and stems, roughly chopped
1 cup freshly grated tasty cheese

Preheat the oven to 180C fan.

Combine all the breadcrumb topping ingredients in a small bowl and set aside.

Bring a large saucepan of water to the boil, add the pasta and cook for eight minutes until a little underdone (it will continue to cook in the oven). Drain, rinse the pasta under cold water to stop the cooking process and set aside.

To make the tuna mix, melt the butter in the same pan over medium heat. Whisk the garlic into the butter and cook for 30 seconds until fragrant, then sprinkle in the flour and whisk continually for two to three minutes. Pour in one cup (250ml) of milk and whisk continually for one minute until your white sauce really thickens up. Gradually add the rest of the milk over five to eight minutes, whisking in between additions (you don’t want the bottom to burn, so the whisking is important). Then add the vegetable stock powder, onion powder, mustard and parmesan and whisk until incorporated. Turn off the heat.

Add the tuna, corn, broccoli and pasta to the creamy white sauce and stir well.

Pour the tuna mix into a 20cm x 30cm baking dish (or you can leave the tuna pasta in the saucepan if it is oven safe). Even out the surface with a spoon. Top with the tasty cheese and sprinkle on the breadcrumb topping. Cover with foil and bake for 30 minutes.

Remove the foil and bake for a further 15 minutes until the top is golden, crispy and bubbling.

Tuna, risoni, feta and olive salad

Prep 20 min
Cook 10 min
Serves 4

I love risoni and it’s brilliant here, as it’s light and doesn’t overwhelm the flavours of the other ingredients. The basil dressing completes this salad, bringing all the wonderful Mediterranean elements together.

For the basil dressing
3 tbsp extra-virgin olive oil
3 tbsp lemon juice, freshly squeezed
1 tbsp red or white wine vinegar
1 tbsp basil leaves, finely chopped
1 tsp caster sugar
1 garlic clove, very finely chopped (optional)
1 tsp salt flakes
1 tsp freshly ground black pepper

For the salad
2 cups risoni (orzo) pasta
2 cups baby spinach, roughly chopped
2 Lebanese cucumbers, chopped
2 cups cherry tomatoes, halved
200g green beans, trimmed and cut into 3cm lengths
425g can tuna in olive oil, drained
4 spring onions, very finely sliced
⅔ cup pitted kalamata olives, roughly chopped
100g Danish feta, crumbled
1 cup pine nuts, toasted
1 handful of basil leaves, roughly chopped

Place the basil dressing ingredients in a small bowl. Whisk well until the sugar and salt dissolve.

Bring a large saucepan of salted water to the boil. Add the risoni and cook until al dente. Drain and rinse the risoni under cold water to stop the cooking process. If the pasta sticks, stir through a tablespoon of the basil and garlic dressing, then set aside.

Combine the risoni, spinach, cucumbers, cherry tomatoes, green beans, tuna, spring onions, olives, feta, pine nuts and basil in a large bowl and toss gently. Pour the dressing over the salad. Toss again to ensure that everything is coated evenly with the dressing and serve.

Tuna, tomato and olive linguine

Prep 10 min
Cook 25 min
Serves 4

This would have to be one of my all-time favourite weeknight meals as it’s affordable, easy and always hits the spot. The tuna and tomato sauce have a delicious depth of flavour and you can use any pasta you like.

2 tbsp extra-virgin olive oil
1 onion, very finely chopped
3 garlic cloves, very finely chopped
2 x 400g cans crushed tomatoes with basil
½ cup pitted kalamata or green Sicilian olives, roughly chopped
2 tsp caster sugar
Salt flakes
425g can tuna in olive oil (or chilli tuna), drained
1 large handful of basil leaves, plus extra basil leaves to serve, roughly chopped
1 handful of flat-leaf parsley leaves, finely chopped
Zest and juice of 1 lemon
Freshly ground black pepper
400g dried linguine
125g fresh buffalo mozzarella ball, torn or sliced
1 long red chilli, finely sliced (optional)

Heat the olive oil in a large frying pan over medium heat for one minute. Add the onion and cook, stirring, for two minutes until starting to soften. Stir in the garlic and cook for two to three minutes until fragrant. Add the crushed tomatoes, olives, caster sugar and a pinch of salt. Turn the heat down to low and simmer for 10 to 15 minutes.

Remove the pan from the heat. Add the tuna, basil and parsley and gently stir through (leave the tuna quite chunky). Add the lemon zest and juice and season with a good grind of pepper.