Tuna Mornay

[georgie]

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.

[lorka150]

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]

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]

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]

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]

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!

[eleep]

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).

[RiceGuy]

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]

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

[Fiddle-Faddle]

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]

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?