Tuna & Mustard Mornay by Olivia Dyer & Bridy Fulvio

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  • 1½ cups San Remo gluten-free penne pasta
  • 1 tablespoon Nuttelex margarine
  • 1 onion, finely chopped
  • 2 tablespoons White Wings gluten-free plain flour
  • 1¾ cups A2 milk
  • ¾ cup Bega tasty cheese, grated
  • 185 g Green Seas tuna chunks in brine, drained
  • ½ tablespoon MasterFoods wholegrain mustard
  • ½ cup Casalare rice crumbs


  1. Preheat oven to l80°C/l60°C fan-forced.
  2. Lightly grease a pie dish. Cook the penne pasta according to packet directions.
  3. Meanwhile, place the margarine in a large saucepan over medium heat. Add the onion and cook until transparent. Remove from the heat, add the flour and milk and stir constantly until smooth. Return to the heat and simmer gently.
  4. Remove from the heat. Add drained pasta, cheese, tuna and mustard and stir until well combined. Pour the mixture into a pie dish and sprinkle with rice crumbs. Cook for 25 minutes in the oven and then serve.


Diabetic Friendly: Must be served with steamed vegetables, ie: broccoli, asparagus and carrot or put peas, corn and carrot into the recipe

Low Fat: Could used reduced fat cheese to further lower fat content

Nutritional Analysis

Per serve: fat 11.2 , saturated fat 4.4 g, protein 26 g, carbohydrate 58.7 g, sodium 460 mg, energy l9l8 kJ (458 Cal), GI high

Low to No Additives

Recipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio.

Click here to find out how to purchase this book

Click here to read Olivia & Bridy’s article on Food Additives

Click here to read Olivia & Bridy’s article on Food Additive Effects & Reactions

Click here to read Olivia & Bridy’s A-Z list of Prescribed Food Additive Names


You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.