Tuna Casserole

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“This is a nice casserole that my mum makes. This is like a tuna mornay but, nicer—much, much nicer. We have this dish only once or twice a year, but I wish we had it more.”

Ingredients Nutrition


  1. Start to boil the rice so that it will be done by the time you finish the mornay.
  2. Place the butter in a preheated saucepan and melt the butter down (on low heat).
  3. Once the butter is melted down add the plain flour.
  4. Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
  5. Very important that you cook this well (2-4 minutes).
  6. Remove from heat and slowly, very slowly add the milk and stir.
  7. The sauce should now be getting smooth.
  8. If it is lumpy you have been adding the milk too fast.
  9. Keep adding the milk until the desired thickness is achieved.
  10. Add the paprika and lemon juice for a bit of extra kick.
  11. Add the 1/4 of a cup of cheese slowly and stir in so that you can not see any grated cheese in the dish.
  12. Any other herbs for a bit of extra taste.
  13. Add the tuna and let it sit on low heat for 5 minutes lightly stirring every minute or so.
  14. Drain the rice and place into the bottom of a casserole dish.
  15. Spread the mornay on top of the rice and then add the rest of the cheese by sprinkling over the top of the mornay.
  16. Sprinkle bread crumbs on top.
  17. Place in the oven on high heat until the top is a nice and crispy.
  18. Serve and enjoy.

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