A recipe for a 'crisp-topped tuna niçoise mornay' (tuna pasta bake) by Alice Zaslavsky. The recipe riffs on traditional tuna mornay and niçoise, incorporating a crème fraiche base, a homemade PGAL (parsley, garlic, anchovy, lemon) paste, and a unique potato crisp topping, inspired by a reader.
Alice Zaslavsky’s crisp-topped tuna niçoise mornay (tuna pasta bake) – recipe
Australian food and drinkFoodPasta
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A recipe for a 'crisp-topped tuna niçoise mornay' (tuna pasta bake) by Alice Zaslavsky. The recipe riffs on traditional tuna mornay and niçoise, incorporating a crème fraiche base, a homemade PGAL (parsley, garlic, anchovy, lemon) paste, and a unique potato crisp topping, inspired by a reader.
- 1 80-odd years ago: Tuna mornay became a 'thing' in Australia.
- 2 Recently: Reader Sue suggested potato crisp topping.
- 3 2025-06-10: Recipe published.
- Provides a new recipe for home cooks
- Encourages culinary creativity and adaptation of classic dishes
What: A recipe for a modern take on tuna pasta bake, combining elements of tuna mornay and niçoise salad, featuring a potato crisp topping.
When: Published 2025-06-10.
Where: Australia (implied by cultural context).
Why: To provide a comforting, fuss-free midweek recipe that encourages culinary experimentation and 'riffing' on classics, while also sharing a reader-inspired tip.
How: The recipe provides step-by-step instructions for preparing the PGAL paste, the tuna mixture, the crisp topping, and assembling/baking the dish. It uses ingredients like canned tuna, olives, capers, gruyere, crème fraiche, short pasta, green beans, and potato chips.