Gluten-Free Tuna Mornay Recipe
- Prep time: 15 Minutes
- Cook time: 30 Minutes
- Total time: 45 Minutes
- Serves: 6
Ingredients
- 60 g (2.1 oz) butter
- 1 onion, diced
- 1 tsp garlic, crushed
- 3 Tbsp gluten-free cornstarch
- 2 cups milk
- 1 tsp Dijon mustard
- 425 g (15 oz) can tuna, drained
- 310 g (10.9 oz) can corn kernels, drained
- 1 Tbsp lemon juice
- 1 cup grated mozzarella cheese
- 2 Tbsp fruit chutney
Topping
- 1 cup gluten-free cornflakes, slightly crushed
- 2 Tbsp parmesan cheese
- 40 g (1.4 oz) melted butter
Instructions
- Preheat an oven to 180°C (350°F).
- In a large saucepan over medium heat, melt the butter.
- Add the onion and garlic. Cook until onion is translucent.
- Add the cornstarch and a pinch of salt and pepper. Cook for 2-3 minutes.
- Lower the heat, add the milk and mustard.
- Bring to a simmer and stir until thickened.
- Stir in the tuna, corn, lemon juice and cheese.
- Place in a greased ovenproof casserole dish.
- Prepare the topping by mixing the melted butter, cornflakes, and Parmesan cheese.
- Dollop the fruit chutney across the top of the mornay. Lastly, sprinkle the topping over the top.
- Place into the preheated oven and cook until the topping is lightly browned. Roughly 15 minutes.
- Serve & Enjoy.
Recipe Tips
- If you find the sauce has thickened too much, then you can simply mix in some more milk. However, you may find the sauce will become runny after baking it in the oven.
- The topping is optional. However, I recommend making it, as it makes the dish much more delicious. If you don't add the topping, you can skip the baking section.
- You can use cheddar cheese instead of the mozzarella cheese. Also, if you want it extra cheesy, you can add some extra cheese to the topping.
- Gluten-free cornflakes can be swapped for gluten-free breadcrumbs. Both will work great. If you really feel like experimenting, you can try crushed potato crisps.
- You can use either fresh or dried Parmesan for the topping.