Low Fat Tuna Mornay


Servings 4
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

3.8 based on 16 ratings.


  • 150 g Wholemeal Pasta Shells
  • 1 Large Tin Of Tuna In Springwater
  • 1 Sweetcorn 400 gram tin
  • 450 ml Nonfat Milk
  • 1 tbsp Wholemeal Flour
  • 1/2 tbsp Reduced Fat Butter
  • 200 g Lowfat Mature Cheese
  • 1 tsp Grainy Mustard
  • 150 g Frozen Petit Pois
  • 1 g Salt And Pepper

Nutrition Information

Qty per
281g serve
Qty per
Energy 471.42688752424kcalcal 167.7675756314kcalcal
Protein 29.601590713208gg 10.534373919291gg
Fat (total) 15.093277580263gg 5.3712731602359gg
 - saturated 8.436862745098gg 3.002442258042gg
Carbohydrate 55.819590605473gg 19.864622991272gg
 - sugars 11.466319758673gg 4.0805408393853gg
Dietary Fibre 4.5488736263736gg 1.6188162371436gg
Sodium 628.5259254471mgmg 223.6747065648mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Low Fat Tuna Mornay

Low Fat Tuna Mornay tastes just as good as normal tuna mornay just without as many calories! It’s simple to prepare and you won’t feel guilty afterwards!


  1. Cooked vegetables to serve on the side  - such as green beans, cauliflower or broccoli

  2. Cook the pasta in boiling water for approximately 15 minutes

  3. Once the pasta is fully cooked, place into an oven dish with the tuna, peas and the sweetcorn.

  4. Heat the butter in a large saucepan then add in the flour and stir well, then cook for a few minutes

  5. Next add a small amount of milk and stir really well. The mixture in the pan should swell and start to absorb the milk. Continue to add the milk a bit by bit, stirring so that the mixture doesn't go lumpy, until all of the milk is added. Lightly cook for a few minutes until it thickens, then add three-quarters of the cheese and all of the mustard. Season with salt and pepper.

  6. Next pour the sauce over all of the ingredients in the oven dish. Top with the remaining cheese and put into an 180C oven for 15-20 minutes until bubbling.


About Author

Jaide Bidwell

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