It is a pasta dish
A tuna Mornay is similar to a Tuna Bake, except for the fact that it involves making the Mother Sauce, Mornay first, then adding the mornay on top of the noodles, followed by baking.
Most Tuna Bakes involve just throwing everything together after par baking your pasta and then just baking the "Bake" in the oven. A Tuna Mornay on the hand involves making the White Sauce Mornay before hand then adding everything together. Yes, they both are similar but the Tuna Mornay uses a Mother Sauce compared to just milk.
There is no precise record of who specifically invented Tuna Mornay. However, this dish, which is basically a TUNA CASSEROLE that is very popular in Australia. The difference between the usual fare of Tuna casserole and Tuna Mornay, is that the later uses wheat noodles rather than the egg noodles used in the casserole and may include canned peas and a Morn sauce, which is a Berchamel sauce with cheese and baked in the oven. Now Mornay sauce is French in origin, but the creative and talented Australians put two and two together and now are renowned for this flavourful and easy to prepare dish.
Canned tuna can be frozen in plastic freezer bags or containers. Just thaw the frozen tuna before use.
The population of Lapeyrouse-Mornay is 1,062.
Mornay-Berry's population is 206.
The area of Lapeyrouse-Mornay is 11.45 square kilometers.
The area of Mornay-Berry is 9,150,000.0 square meters.
The population of Mornay-sur-Allier is 456.
Charlotte Duplessis-Mornay died in 1606.
Charlotte Duplessis-Mornay was born in 1550.
425gm can tuna, drained can of cream of chicken and corn soup 1 big cup of cooked rice lemon juice any seasonings you want Mix it all together, put into a casserole dish, cover with grated cheese and bake at 180c for about 30 minutes.
Rebecca De Mornay was born on August 29, 1959.