Crushed Chips & Creamy Cravings: An Aussie Mornay Like No Other
When it comes to comfort food down under, tuna mornay is basically a rite of passage. It’s the kind of dish that kept you full during Year 10 maths exams and cold winter footy nights. But now, Alice Zaslavsky’s flipped the bechamel-bogged bake on its head — and the result is pure dinnertime sorcery.
Say g’day to the Tuna Niçoise Mornay: a creamy, crunchy casserole riff with Mediterranean swagger, proper cheffy chops, and just the right amount of Aussie “she’ll be right” energy.
Fancy French Meets Footy Fan Favourite
Turns out, mornay sauce (bechamel plus cheese) was originally a French seafood topper — think lobster, not John West cans. But in true Aussie style, we took it, ditched the fancy bits, added pasta and tinned tuna, and served it up with peas and Mum’s love.
Alice goes one step further and throws in niçoise elements (olives, capers, green beans), whips up a lemony PGAL paste (Parsley, Garlic, Anchovy, Lemon), and tops the lot with a crushed chip crust that’ll make you forget breadcrumbs ever existed.
Mornay Makeover: Classic vs Zaslavsky Edition
| Feature | Classic Aussie Mornay | Alice’s Niçoise Mornay |
|---|---|---|
| Base sauce | Bechamel (flour, milk, cheese) | Crème fraîche + PGAL paste |
| Protein | Tinned tuna in brine | Tuna in olive oil |
| Veggies | Peas or corn | Green beans, olives, capers |
| Pasta type | Elbows or spirals | Shells (short pasta recommended) |
| Topping | Panko or breadcrumbs | Crushed potato chips + butter + gruyère |
| Prep vibe | Budget & basic | Bougie but breezy |
| Time to table | ~40 mins | ~30 mins (fewer pans, more zing) |
| Serving suggestion | Slapped on a plate | Served with salad and smug pride |
Recipe Highlights
PGAL Paste (the MVP):
- 1 bunch parsley
- 3 garlic cloves
- 3-4 anchovies
- Juice & zest of 1 lemon
- Tuna oil + EVOO
- Blitz into a smooth green gold paste
Filling:
- Tuna, crème fraîche, olives, capers, gruyère
- Short pasta + blanched green beans
- Combine with PGAL, stir, taste, season
Chippie Crumb:
- 100g of your fave chips (thick cut, flavourful)
- Butter & more cheese
- Squish into crumb with fingers
- Bake 10 mins at 180°C until golden & bubbling
Full step-by-step instructions: The Guardian Recipe
Aussie Twist, Euro Influence
“Use what you’ve got, riff on what you love, and don’t be afraid to chuck a chip on top.” – Alice Zaslavsky
Because if Europe won’t mix seafood and cheese, we’ll gladly take one for the team.
For more delicious riffs and Aussie kitchen wisdom, check out Alice’s cookbook “In Praise of Veg” or her work.
Final Thoughts
Whether you’re feeding fussy kids, impressing housemates or treating yourself mid-week, this mornay’s a modern classic. It’s simple, satisfying and packed with so much flavour you’ll swear it came from a beachside bistro — not your fridge and pantry.
