Recipes/

Tuna Mornay with spinach and smoked paprika

Health services Workplaces & Tertiary education Sport & recreation
Allergen – Contains gluten and dairy. Egg and nut free.
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tuna mornay with spinach and smoked paprika on plate with spoon
g SF Soy free NF Nut free EF Egg free Main meal
Ingredients
Serves
people
Method
  1. Heat the oven to 180oc.
  2. Bring a large pot of water to the boil and cook the pasta until al dente.
  3. In another pot heat the oil and stir in the flour, whisk in the milk, bring to the boil, whisking very often. Reduce heat to a simmer and cook for 20-25 minutes.
  4. Stir the parsley and ¾ of the cheese through the sauce, cook for a further 5 minutes.
  5. In a bowl put the drained tuna, red onion, corn, spinach and pepper, combine.
  6. Mix the béchamel sauce through the tuna, add the cooked pasta, mix well.
  7. Tip into a lightly greased deep oven dish and sprinkle with the bread crumbs, remaining cheese and the paprika. Bake for 30-40 minutes or until browned on top. Serve.

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Additional resources

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Green recipe book
Plan a menu +1
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Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
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Healthy choices: policy directive for Victorian public health services
Government guidelines
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Food Service Provider Contract Template
Develop policy & contracts
Health services +2
Healthy BBQ sample menu and event planner
Plan a menu
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Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Health services

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

 
Copyright © State of Victoria 2025.