Baked Tuna Casserole

Ingredients

400 grams pasta of choice ( I used fusilli)

1 cup gluten free bread crumbs

2 cans flaked, white tuna

1/2 cup nutritional yeast

1/4 cup gluten free flour

1/4 cup coconut oil

1 can light coconut milk

1 tablespoon dijon mustard

2 gloves garlic, crushed

1 shallot, chopped

1/2 cup water (best to use pasta water)

1 head broccoli, chopped

Pinch of paprika ( or two)

Salt & Pepper

Pepper

Method

  1. In a medium sauce pan, sauté shallot & garlic until translucent. Add coconut oil and whisk in flour until well combined.

  2. Pour in can of coconut milk and whisk for approximately 3-5 minutes. You want the sauce to be thick (and free of any lumps).

  3. In the meantime, cook pasta according to package instructions. *remember to keep at least 1 cup of pasta water for later, this is GOLD).

  4. Reduce heat to simmer and whisk in nutritional yeast, mustard, paprika, salt and pepper. Add in chopped broccoli, cooked pasta and stir to combine.

  5. Pour into a large greased baking dish and top with breadcrumbs, a little more salt, pepper and even paprika.

  6. Bake at 400 degree F for 15-20 minutes.

Mains, BowlsSamantha Stojkovich