Home > food, gluten free, menu plan > Gluten Free: Scalloped Potato and Tuna Bake and Weekly Menu Plan

Gluten Free: Scalloped Potato and Tuna Bake and Weekly Menu Plan

January 24, 2011

You may notice that I feature alot of recipes that have tuna in them. Yes that is true, mainly because it is something the whole family likes. So it means I cook one meal. Also because often it is something I can cook ahead and not worry about. What I mean about that is that cooking chicken especially makes me nervous. I always worry about the temperature of it and whether it is hot enough.  I cannot cook it ahead, I don’t like to freeze it, the whole thing just worries me.

Plus I am not the hugest fan of meat. I like some fish but meat, no thanks. So it is a personal taste as well. All my boys love their meat so I try and cook it for them but sometimes I forget, just because tuna, fish and vegetarian cooking is easier for me.

So this week, I am featuring a tuna recipe, what a surprise. I found this beauty at bigoven.com, just a couple of tweaks from me. Here is how I make it.

Scalloped Potato and Tuna Bake

Ingredients:

  • 5 medium potatoes, peeled and thinly sliced
  • 3 tbsp butter
  • 1/4 cup gluten free plain flour
  • 2 tbsp seeded mustard (or any you have)
  • 2 cups skim milk
  • 425g can tuna, drained

Method:

  • Cook potatoes in boiling water for 10 mins then drain. Try and cool a little.
  • Melt butter on medium heat, add plain flour and mustard and stir, cooking a little.
  • Add milk and stir over a medium/high heat until it thickens, takes about 10 mins
  • Place 1/2 potatoes in a prepared baking dish. Add the drained tuna. Place the rest of the potatoes on top.
  • Pour the sauce over the top of dish
  • Bake in oven 45 mins.
  • Serve and enjoy!

Weekly Gluten Free Menu

Monday – Scalloped Potato and Tuna Bake

TuesdayMexibake

Wednesday – Snags on the barbie – is there anything else on Australia Day?

ThursdayVegetable Slice – love this slice, just toss vegies in and mix the other stuff and its good to go. (just use gluten free SR flour)

Friday -Tacos

Saturday -Home made Fish and Chips

Sunday – Another BBQ – it is summer after all!

I am linking up to Org Junkie‘s Menu Plan Monday. Great inspiration there so be sure to check out everyone else’s menu plan.

Have a wonderful week

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  1. January 26, 2011 at 9:35 pm

    That vege slice! Thanks for the link.

    • nellbe
      January 28, 2011 at 1:06 pm

      Does that mean you like it? I hope so, it is a really easy recipe!

  2. January 26, 2011 at 10:25 pm

    Thank you for this, I am always on the look out for new tuna recipes.

    • nellbe
      January 28, 2011 at 1:05 pm

      And thank you for stopping by and commenting!

  3. Taximom5
    January 27, 2011 at 11:34 pm

    I love your blog and recipes!

    I just wanted to comment that you might want to substitute canned salmon for the tuna–over here in the US, there are a lot of studies published showing a very high mercury content in tuna. The mercury levels exceed what the EPA and FDA consider to be safe even for adults, and are linked with developmental problems in children, including autism.

    We eat salmon a lot in our family–but the kids still call it, “tuna!” (In casseroles, it tastes the same.)

    If canned salmon is not widely available or if it is expensive, you could try canned chicken, too.

    • nellbe
      January 28, 2011 at 1:04 pm

      Aw thank you taximom5, I appreciate your coming by and commenting!

      Ah yes tinned salmon is fantastic and can very easily be substituted for canned tuna in any of my recipes. That is interesting what you say about the mercury levels, my understanding was that canned tuna was ok? I do know some people worry about it so they could opt for the canned salmon. It is something that we can easily get in Australia. The canned chicken on the other hand has only just starting appearing on the supermarket shelves and seems a tad strange!

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