Tuna Mornay

The weather is beginning to turn autumnal here in Western Australia and with that comes the return of comfort food.

There is something very soothing about tuna mornay, memories back in the seventies and eighties of this being a bit of a go to dish in my childhood home, minus the capsicum/bell pepper and certainly not gluten free. 

Now that I make it for my boys it has become gluten free, has the corn  and capsicum in it and a few good dollops of whole grain mustard to give it some kick.

This makes 12 serves, now that may seem excessive but it freezes really well so I use the make one freeze one mantra for an easy meal possibly through the coming school hols?

Ingredients

150g butter

1 large onion, peeled and diced

250g capsicum/bell pepper, diced

3 large ears of corn, kernels removed

120g gluten free plain flour

1 litre milk

3 level or heaped tablespoons whole grain mustard

200g cheddar, grated

Salt and pepper

2 x 425g tins of tuna, drained and loosened to form chunks.

340g gluten free penne pasta, cooked as per the label

TOPPING

50g cheddar, grated

65g gluten free bread made into breadcrumbs

Method

Cook the pasta as per the label. Drain and cover.

Preheat the oven to 190 degrees centigrade.

In a large pan, melt the butter over a medium heat, add the onion, capsicum and corn kernels and cook until the onion is translucent.

Add the flour to the pan and cook, stirring for 1 minute.

Pour the milk into the pan, still stirring. Bring the sauce up to the boil gently, stirring all of the time.

Take it off the heat as soon as it has come to the boil and thickened.

Now stir the mustard and cheese through and season with salt and pepper.

Add the drained pasta to the pan and the tuna, stir briefly.

Spoon into your oven proof serving dish or dishes if you are making a spare one for the freezer.

Combine the cheese and breadcrumbs and sprinkle over the top.

Pop the pasta dish into the oven and bake for 25-30 minutes until golden and bubbling.

Salade Nicoise

My version of the French classic, so good even my boys eat it all, including the anchovies!

The anchovies have a little soak in the milk to reduce the saltiness and make them more palatable to the boys, a thirty minute soak and then dried on paper towel is ideal.

Serves 4-6.

Ingredients

425g tin tuna in olive oil, drained

8 anchovies in oil, drained

60mls milk

4 eggs, hard boiled, halved

8 kalamata olives

1 teaspoon baby capers in vinegar, rinsed

160g snow peas, string removed, cut in three lengthwise

3 spring onions, topped and tailed, finely sliced

200g mixed lettuce leaves

DRESSING

1 tablespoon white wine vinegar

3 tablespoons olive oil

1/2 clove garlic, minced

salt and pepper

Method

Prepare the dressing, combine all of the ingredients and set aside.

Layer the anchovies in a small bowl and pour over the milk, give them a wee swirl and then set aside for thirty minutes.

Remove the anchovies and dry on kitchen towel, discard the milk.

I tend to layer the salad, keeping a few pieces from each ingredient back, toss gently and then top with the reserved pieces.

Dress the salad and serve.

Tuna and Cannellini Bean Patties

These are a store cupboard pattie, I seem to always have the basic ingredients in the pantry and the beans make a nice change to a potato based fishcake. I also like the fact that I’m sneaking beans into the boys!

Makes 8.

Ingredients

100g finely diced onion

200g grated cheese

2 x 425g tins cannellini beans, drained and rinsed

425g tin tuna, drained well

75g gluten free breadcrumbs

1 jalapeño chilli, finely diced

1 teaspoon dried oregano

1 egg, beaten

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

In a large bowl, lightly mash the beans with a fork, add the remaining ingredients and, using your hands, combine well and form into patties.

Pop the patties onto the baking sheet and bake for 20-25 mins.

 

 

Tuna Fishcakes

One of my pantry staples, I always have tuna and potatoes in the cupboard and these are the ultimate comfort food!

I use gluten free breadcrumbs that I make myself from fresh gluten free bread.

I like a lot of dill in my fishcakes, if you aren’t a fan reduce or omit it.

I serve these with some blackened sweetcorn and avocado mash.

Makes 10

Ingredients

900g potatoes, peeled and quartered

3 tablespoons whole egg mayonnaise

30mls milk

425g tin tuna, drained

1 tablespoon chopped fresh parsley

2 tablespoons chopped fresh dill

salt and pepper

200g fresh breadcrumbs

Method

Pop the potatoes in a salted pan of water and bring to the boil, simmer until cooked, drain and mash with the milk.

Preheat the oven to 180 degrees Centigrade. Line two baking sheets with baking parchment.

Once the potatoes have cooled enough to handle, add the mayonnaise, tuna, parsley and dill. Season well with salt and pepper.

Divide the mixture into 10 portions.

Spread the breadcrumbs on a flat plate.

Take a portion of the potato mixture and form into a pattie.

Gently roll in the breadcrumbs and place on a baking sheet.

Repeat until all of the potato mixture has been used up.

Place the fishcakes into the preheated oven and bake for 30mins until golden and crispy.