Baked Tuna Mornay

Baked Tuna Mornay








  • ¼ cup coconut oil + extra for greasing
  • ¼ cup gluten free flour*
  • Ours is a blend of maize, tapioca and rice
  • 1 can (400ml) coconut milk (full fat)
  • ¼ cup nutritional yeast
  • 1 tsp pink salt
  • 1 tsp dijon mustard
  • ½ tsp garlic powder
  • crack of black pepper
  • ½ cup water
  • 2 medium cans of tuna (around 400grams)


  • 250 grams buckwheat pasta
  • ¼ cup spring onion (finely sliced)
  • 1 cup broccoli florets
  • ¼ cup gluten free bread crumbs (we used rice crumbs)
  • 1 tsp sweet paprika
  • salt





  1. Preheat oven to 180°C and grease a ceramic baking dish or lasagna tray with coconut oil
  2. In a large pot/saucepan, on medium heat melt coconut oil and whisk in gluten free flour until well combined
  3. Pour in the entire can of coconut milk and alternate between whisking thoroughly and stirring with a wooden spoon until the consistency is smooth and thick. This will take a few minutes of whisking/mixing... be patient
  4. Reduce heat to low and stir in dijon mustard, nutritional yeast, garlic powder, salt and a crack of black pepper. Stir together with a wooden spoon then add in ½ cup of water (or more) to return to a smooth, creamy, and cheesy sauce-like consistency
  5. Remove cheese sauce from the heat and cook buckwheat pasta in a separate saucepan as per packet instructions
  6. Add cooked pasta, broccoli florets, tuna, and spring onion into the cheesy sauce and fold until evenly combined
  7. Transfer into a large ceramic baking dish or lasagna tray and sprinkle gluten free breadcrumbs, paprika, salt, and a little nutritional yeast on top
  8. Bake in the oven for 15 minutes or until the top becomes golden and crispy. Enjoy!
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