Friday

Pasta & Tuna Bake



gluten-free dairy-free

One of THE most popular meals in our family and if I make extra the boys love to take it in pots to work or school for their packed lunches


Top Tip
Double or triple the quantities depending on your family size or if you are cooking extra for the next day, a picnic or packed lunches!

Ingredients:

2 cups of dried gluten-free pasta shapes
1 tin tuna, in oil
1 tablespoon oil from the tuna
1 red or green pepper, sliced
1 cup of dairy-free cream 
6 oz grated dairy-free cheese
1 medium onion, chopped
2 tomatoes, chopped or 8 cherry tomatoes
2 teaspoons smoked paprika
1/2 teaspoon chilli powder
Salt & freshly ground black pepper
Extra grated dairy-free cheese for the topping, optional

What to do:
  1. Cook the pasta in boiling, salted water for 10 minutes until al dente. Drain and set aside to cool.
  2. In a thick pan fry the chopped onion in the oil from the tuna fish for 5 minutes until softened.
  3. Add the sliced pepper.
  4. Season with the salt, black pepper, smoked paprika and chilli powder, then stir well with a wooden spoon.
  5. Add the tomatoes, tuna fish, cream alternative and grated cheese alternative and mix again.
  6. Next, add the pasta and combine well.
  7. Transfer to a large, ovenproof serving dish and sprinkle with the extra grated dairy-free cheese if desired.
  8. Gently grill until the topping melts, then serve with a side salad.
Top Tip
 This dish can be made in advance and tastes just as great cold!