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Tuna Mornay

georgie

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georgie Enthusiast
georgie
Posted

Does anyone know how to convert a tuna mornay recipe ? I really miss it. I made one for Mum yesterday and couldn't resist a spoon lick, and have been so sick today. I HAVE to try a conversion ! I am really craving it now.

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lorka150 Collaborator
lorka150
Posted

i looked it up because i wasn't sure what it was, but the only offending ingredient seems like bread crumbs - just use glutenfree ones (crackers or cereal will work, or bread) instead. enjoy!

georgie Enthusiast
georgie
Posted
  • Author

The recipe has flour. You melt butter & onion and then add flour to make a choux, and then add milk and cheese and tuna & corn. So I really need a replacement for the flour. I just wondered if anyone had tried it. I will just have to experiment.

Saz Explorer
Saz
Posted

How much flour is it? If it was only a tablespoon or two, you could possibly just change to gluten-free plain or self raising.(wich was the normal flour) I am sure that I have done this before, it doesn't work when doing this for larger quantities of flour though. Good luck and let us know how it turns out!

RiceGuy Collaborator
RiceGuy
Posted

I haven't made tuna mornay, nor do I know what it is, but if the flour is just to thicken it, then corn starch or arrowroot starch should work. In fact, these always work far better than flour for making gravies, stews, etc. I never use flour to thicken stuff. Tapioca works good for some things too, but its properties are different, so it's not a suitable substitute in every case.

kbabe1968 Enthusiast
kbabe1968
Posted

It's a white sauce base, right?

I just asked this recently b/c i want to make homemade mac & cheese. Someone suggested using cornstarch instead of the flour. I haven't tried it yet, but I'm assuming it would work fine.

Make sure to post it when you're done! :D

eleep Enthusiast
eleep
Posted

Cornstarch works really well for bechamel-type sauces like that -- I've also had some luck with rice flour and bean-based flours (garbanzo and garbanzo/fava combinations).

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RiceGuy Collaborator
RiceGuy
Posted
I just asked this recently b/c i want to make homemade mac & cheese. Someone suggested using cornstarch instead of the flour. I haven't tried it yet, but I'm assuming it would work fine.

Absolutely! I always used corn starch or arrowroot starch to make gravies, sauces, stews, etc, even before going gluten-free. AFAIK these are what the pro chefs use as well. They work better than wheat flour ever could - much smoother and creamier. Plus you use much less since they thicken more effectively. So your cheese won't get nearly as diluted, and less salt is required to compensate too.

jerseyangel Proficient
jerseyangel
Posted

Cornstarch would work well in your recipe--as would potato starch. :)

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I adapted this from a recipe I found on the Internet--hope it helps!

(I may make this tormorrow with canned salmon!)

Outback Tuna Mornay

Degree of difficulty: Medium

Preparation Time: 15 minutes

Cooking Time: 20 minutes

You need:

425g tin of tuna

1 cup of breadcrumbs or rice (Use RICE, obviously!)

lemon juice from 1 lemon

4 hard boiled eggs

georgie Enthusiast
georgie
Posted
  • Author

Thanks. Everyone has been really helpful and I am motivated to try again. I had a gluten-free disaster when guests were here and I am not confident about converting recipes now. But one question - what is corn starch ? I have found a site in Aust that sells potato starch and tapioca starch and the various flours but not corn starch. Is starch necessary or can a gluten-free flour ( blend) do the same thing?

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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