1. Prepare the Crunchy Topping

• In a small bowl, mix together the panko breadcrumbs, grated parmesan, melted butter, and salt. Set aside.

2. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook pasta according to package directions, reducing the cooking time by 1 minute so it’s just under al dente.
• Drain and return to the pot.

3. Make the White Sauce

• In a large saucepan, melt the butter over medium heat.
• Add minced garlic and cook for 30 seconds until fragrant.
• Stir in the flour and cook for 1 minute, stirring constantly.
• Gradually whisk in about one-third of the milk, ensuring the mixture is smooth before adding the rest.
• Add the stock powder, mustard powder, onion powder, and garlic powder. Whisk to combine.
• Continue to cook, whisking constantly, until the sauce thickens (about 4–5 minutes). You should be able to draw a path on the back of a spoon.
• Remove from heat and stir in the parmesan cheese.

4. Assemble the Tuna Mornay

• Flake the tuna into large chunks with a fork (don’t over-mix to avoid mushiness).
• Add the tuna and corn to the pot with the drained pasta.
• Pour the white sauce over the pasta mixture and gently stir to combine.

5. Bake

• Preheat oven to 180°C/350°F.
• Transfer the mixture to a large baking dish.
• Sprinkle the prepared crunchy topping evenly over the surface.
• Bake for 25 minutes, until the top is golden and the edges are bubbling.
• Garnish with chives or parsley if desired.

6. Serve

• Let the tuna mornay sit for a few minutes before serving to allow the sauce to thicken slightly.
• Serve hot with a crisp salad or steamed vegetables for a complete meal.