Growing up in my grandmother's kitchen, Friday evenings meant one thing: the heavenly aroma of tuna mornay bubbling away in the oven. I'd peek through the oven door, mesmerized by the golden crust ...

The French have been serving fish with Mornay Sauce since at least the 1800s. It was natural that an innovative and frugal cook would add cheap noodles to the recipe to stretch the fish.