Recipes with Reema Episode: 3

Recipes with Reema, our @acusportgym Coordinator (Bach of Sci Food & Nutrition)

Ep.3 Tuna Mornay

Prep: 30 mins

Cook: 25 mins


  • 1 tablespoon olive oil
  • (500g) packet pasta, any shape is fine- I used fusilli
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 carrot, finely chopped
  • 4 tablespoons plain flour
  • 4 tablespoons butter (can be unsalted or salted)
  • 500ml milk
  • 1 large tin tuna (425g) or 2 small tins (185g), can be in Springwater or olive oil- what ever you have at home
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup grated cheese (any but cheddar or mozzarella is best)
  • salt and pepper to taste
  • Freshly ground nutmeg to taste (optional but I love my spices 😊)


  1. Preheat oven to 180°C.
  2. Bring a large pot of lightly salted water to the boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain. Pop into the baking dish.
  3. Place 1 tablespoon of olive oil in a frying pan along with the onion, garlic and carrot and cook 5 minutes OR until tender.
  4. Drain and add the tuna and sauté for another 2 minutes.
  5. In another medium saucepan, melt 4 tablespoons butter and whisk in flour until smooth. Gradually whisk in milk, and continue cooking for 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper- this is where you can add some freshly ground nutmeg or a pinch of ground nutmeg.
  6. Top with cheese and bake for 25 minutes in the preheated oven, or until bubbly and lightly browned.
  7. This is a great dish that can be frozen as it can feed up to 6 servings
  8. From all of us at ACU Sport Gym-Happy Easter to you and your families.
  9. Stay safe, wash your hands and EAT LOTS AND LOTS OF CHOCOLATE