On a foodie scale of one to ten, I'd call myself a five. I like to keep up with the latest food fads. I even like to try them.

For example, the carnaroli fish risotto I had at a new "in" restaurant last week (my definition of "in" is that you have to call a month in advance to get a table at a reasonable time) had El Bulli-inspired foam on top of it. (Foam may be so "in" that it's out.)

Foodie restaurants also require a foodie dictionary or a very savvy waitperson to explain ingredients like Mangalitsa Lardo or Vegetable Mignardises. All this is good.

But sometimes you have to have comfort food. And on Thursday night I had a yen for good old-fashioned tuna casserole. When is the last time any foodie, including me, had tuna casserole?

Thanks to the web, we found a recipe that was easily adapted to my gluten-intolerance, e.g., crushed Corn Chex for the topping rather than bread crumbs. We had tuna casserole for dinner Friday night.

It was heaven.