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Tuna Manchego Souffle

Tuna Manchego Souffle

There’s no reason why kids – any kids – can’t eat good, real food. Adapted from a New York Times recipe, this recipe is modified for allergy by omitting all bovine dairy and all gluten sources. Manchego (sheep’s) cheese is the substitute for stronger Parmesan and Gruyere cheeses. The spice is dropped for kids’ palates here too, by omitting Tabasco and using the milder (and less allergenic) Manchego. The result is a pleasing, easy to eat, nourishing meal that kids with feeding or texture issues can enjoy.

Tuna Manchego Souffle
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Your kids can feel fancy and enjoy a truly nourishing, restorative food in this dish. Use straight-sided ramekins for baking; use four 1.5 cup capacity ramekins for four adult servings, or six 1 cup capacity for six toddler size servings. I find that Manchego cheese from Spain is routinely available at my local Costco.
Servings Prep Time
4-6 Servings 45 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 Servings 45 minutes
Cook Time
20 minutes
Tuna Manchego Souffle
Print Recipe
Your kids can feel fancy and enjoy a truly nourishing, restorative food in this dish. Use straight-sided ramekins for baking; use four 1.5 cup capacity ramekins for four adult servings, or six 1 cup capacity for six toddler size servings. I find that Manchego cheese from Spain is routinely available at my local Costco.
Servings Prep Time
4-6 Servings 45 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 Servings 45 minutes
Cook Time
20 minutes
Ingredients
Servings: Servings
Instructions
  1. Preheat oven to 400 degrees. Using wax paper or paper towel, grease bottoms and sides of your ramekins with ghee. Place them in the refrigerator to chill before baking.
  2. Melt a tablespoon of the ghee in a saucepan, and add onion. Cook on medium heat til softened, 2-3 minutes. Add finely minced tuna and stir til warmed through. Remove it from heat and set aside on a plate or cutting board. Don't let the tuna onion mixture dry out by overheating.
  3. In a 1 quart sauce pan, bring almond and coconut milks to barely a simmer. Remove from heat, cover, and set aside.
  4. Melt 3 tablespoons of the butter in a saucepan and add GF flour blend. Stir rapidly with a wire whisk to smooth, blended texture. Then add warm milk, and whisk rapidly until the mixture is thick and smooth.
  5. Blend the starch (tapioca, potato, or arrowroot) with the water to an even smooth blend in a small cup. Add it to the simmering mixture. Whisk in the mustard, Worcestershire, cayenne, salt and pepper. The mixture should be thick and smooth but not sticky. If it is too thin, remove a half cup of mixture to a small dish and add a half teaspoon more starch. Blend to thicken, then add this back to the pot, and stir steadily on medium high heat until it thickens.
  6. Add egg yolks and continue briskly whisking the mixture for a few seconds, then remove it from heat.
  7. In a mixing bowl, beat egg whites until stiff peaks form. Set aside.
  8. Stir grated cheese into the warm mixture, then add about a third of the beaten egg whites. Stir quickly until well blended. Then add the rest of the egg whites and fold them in gently with a rubber spatula.
  9. Fill chilled souffle dishes to about 3/4 full. Arrange dishes on a baking sheet and place in the oven. Bake 20 minutes, until well puffed and golden brown on top. Serve immediately.
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Paleo Tuna Pesto

Paleo Tuna Pesto

Tuna Pesto? It’s a good recipe in a pinch.This recipe comes from a cookbook I was gifted many years ago, of traditional Italian pasta sauces. One of the recipes called for a can of tuna, which sounded awful, until I tried it. It’s delicious. Merging that recipe with a basil pesto – minus the Parmesan and boosted on lemon – produced this recipe below.

Most of us are not eating a lot of tuna these days. But I keep this recipe in my rotation because it is so easy and fast to make, and it’s versatile – it can pair with¬†anything from gluten free pasta (for picky eaters working on transition away from grains) to green beans, cauliflower, on a baked potato, or in a soft tortilla. You can also vary the nut or seed choice; my favorite is raw sprouted pumpkin seeds, but classic walnut or pine nut are wonderful too; raw sunflower seeds work as well. Use unseasoned, raw seeds or nuts for best flavor.

Note: Worcestershire sauce can be tricky to find gluten free, and without stuff like corn syrup – but it is a major piece of the puzzle in this recipe’s flavor. Don’t skip it. Find The Wizard’s brand gluten free, organic, vegan version and keep it on hand for this and other occasions calling for this complex condiment. In the US, Lea & Perrins claims to be GF also.

Paleo Tuna Pesto
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An unexpected variation on the usual pesto! If your family tolerates nuts, try this with walnuts or pine nuts. This recipe suggests enjoying with cooked vegetables, but it is so good that it also works as a crostini spread, packable school lunch dip, in soft tacos, or on pasta.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Paleo Tuna Pesto
Print Recipe
An unexpected variation on the usual pesto! If your family tolerates nuts, try this with walnuts or pine nuts. This recipe suggests enjoying with cooked vegetables, but it is so good that it also works as a crostini spread, packable school lunch dip, in soft tacos, or on pasta.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Start your vegetables: Green beans, cauliflower or Romanesco are delicious with this sauce. Steam, roast, or sear to desired doneness, about 15 minutes. While these are cooking, assemble the sauce.
  2. You will need a food processor or immersion blender to make this sauce. Place half the olive oil in first, then add the drained tuna, sunflower seeds, lemon wedge (washed first), Worcestershire, and herbs. Slowly add the remaining olive oil, and process until smooth.
  3. When buying tuna, look for a product that has these specs
  4. Once blended, here is the consistency you're after. Adjust salt and pepper at this point to your taste
  5. Toss sauce over warmed vegetables and serve.
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