Cheesey Tuna & Broccoli Bake

Cheesey Tuna & Broccoli Bake--3

Cheesey Tuna & Broccoli Bake

When I was growing up my favourite favourite meal was my Mum’s Tuna Mornay which we called ‘Tuna Dish’. When I started moving away from eating wheat and pasta, this was one thing that I really missed. And then I had the brilliant idea to try it with roast broccoli instead of the pasta and cream instead of the bechemel sauce. Very happy to report this ticks all the boxes.

Although I couldn’t convince my boys it was as good. Maybe I need to try it with cauliflower so at least it doesn’t look green and ‘healthy’. Tough crowd those pre-schoolers!

I use double cream because it’s creamier but regular whipping cream will work too. And I like tuna in chilli oil for some heat but regular tuna is fine. Just use tuna in oil if you can because the texture is much nicer than tuna packed in brine or spring water.

enough for: 2-3
takes: 30 minutes

1 onion finely sliced into 1/2 moons
2 heads broccoli
1 cup cream
1-2 med cans tuna (180g / 6oz each)
2 large handfuls grated cheese

1. Preheat your oven to 250C (480F). Slice onion in half lengthwise, remove skins and finely slice each half into 1/2 moons. Chop broccoli into bite sized pieces (slice the stems and include them too!).

2. Layer veg in a roasting pan. Drizzle with a little oil, cover with foil and bake for 15-20 minutes or until broccoli is tender.

3. Stir in tuna and cream. Top with grated cheese and pop back in the oven for another 5 minutes or until cheese is melted and golden.

WINE MATCH: A nice buttery Chardonnay.


vegetarian – skip the tuna and add a little more cheese.

carnivore – replace tuna with crispy bacon, cooked chorizo or sausage.

different veg – cauliflower is the best substitute. I’m thinking eggplant, zucchini and peppers might be nice too. I’ve also made something similar by wilting down sliced kale on the stove and then baking it in the oven to melt the cheese.

dairy-free – serve the roast broccoli with tuna and lashings of mayo.

more substantial – up the cheese and/or the tuna.

carb-lovers – toss in cooked pasta with the tuna. Garlic bread will work as a side.

Prepare Ahead?

Absolutely! Prepare everything but don’t bother with the final 5 minutes in the oven to melt the cheese. Refrigerate for up to 1-2 weeks or freeze. To serve, pop in the oven (250C / 480F) for 5-10 minutes or until cheese is all melted and everything is hot.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

cream – unopened cartons will generally keep in the fridge for another week. If you need to store for longer, just pop in the freezer in a sealed container. Or freeze in icecube trays so you can easily defrost just what you need.

tuna – keep it in the pantry.

cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.

Cheesey Tuna & Broccoli Bake--2

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