Tuna Pasta Bake Wheat Free Food

TUNA PASTA BAKE - WHEAT FREE RECIPE

Steps:

• Cook the pasta and drain well.
• In a separate saucepan put the tomatoes, tomato puree, garlic, herbs and tabasco, bring to the boil then simmer for 10 minutes.
• Allow to cool slightly or when adding the yogurt it will curdle.
• Add the yogurt and sweetcorn to the tomato mixture and mix well.
• Put the tuna in with the pasta and mix to distribute the tuna evenly.
• Then tip the tomato mixture on top and stir thoroughly.
• Tip the mixture into an ovenproof dish and top with grated cheese.
• Cook in the oven for 30-35 minutes, until the top is golden and the misture is bubbling.
• Serve on it's own or accompanied by a green salad.

TUNA PASTA BAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Boil 600g rigatoni for 2 mins less time than stated on the pack.
• To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
• Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
• Remove from the heat and stir in all but a handful of the 250g grated cheddar.
• Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
• Transfer to a baking dish and top with the rest of the grated cheddar.
• Bake for 15-20 mins until the cheese on top is golden and starting to brown.

DAIRY-FREE TUNA PASTA BAKE

Steps:

• Preheat oven to 200°C (or 180°C fan forced).
• Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet directions.
• In the last 2 minutes of cooking the pasta, add the broccoli. Drain and place back into the pot.
• Heat the oil in a large fry pan and add the mushrooms. Sauté for 5 minutes or until softened. Add to the pasta mixture.
• Stir the tomatoes and tuna into the pasta mixture.
• Melt the margarine in a medium saucepan over a medium-high heat. Add the flour and cook, stirring, until the mixture is bubbling. Gradually stir in the milk and bring to the boil.
• Reduce heat to medium and simmer for about 5 minutes, stirring occasionally, or until thickened and smooth.
• Stir the sauce into the pasta mixture and mix well to combine. Spoon into a large baking dish.
• Heat the extra oil in a fry pan and cook the garlic and anchovies until fragrant. Add the breadcrumbs, stirring to combine.
• Spread the breadcrumb mixture evenly over the pasta mixture.
• Bake for 15-20 minutes, or until golden and heated through.

GLUTEN-FREE DAIRY-FREE TUNA CASSEROLE

Steps:

• Preheat oven to 350°F.
• Grease a shallow baking dish I use 9" x 13".
• Heat 2 tablespoons olive oil in a pan over medium heat, add onion & sliced mushrooms, cook until tender then remove from pan.
• Add 2 more tablespoons olive oil to pan and stir in flour whisking until smooth and frothy.
• Gradually add broth until it forms a sauce consistency.
• Then stir in the mayonnaise, salt and pepper. Stir until mixture is smooth.
• Mix in drained tuna, mushroom, onions & thawed peas if using.
• Spread pasta in baking dish and pour sauce to cover. (Will get dry pieces if some are left uncovered).
• Tear bread into crumbs and sprinkle on top if using sift paprika over entire pan to give a lovely colour and drizzle the additional olive oil.
• Bake in the preheated oven for 30 minutes until slightly browned on top.