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!
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!

The gluten-free and dairy-free tuna and sweetcorn balls are delicious and easy to prepare.  Eaten hot or cold, they are great with salads and a fantastic addition to picnics and packed lunches  

 Top Tip: This recipe makes 24 small balls: enough for tea and some leftover for packed lunches the next day!


2 x 185g tins of tuna, flakes or chunks, drained
1 large onion, peeled and chopped finely
2 x 15 ml spoons (2 tablespoons) freshly picked parsley, washed and chopped
freshly ground black pepper, to season
2 x 198g tins sweetcorn, drained
900g (2 lb) potatoes, cooked and mashed
2 eggs, beaten
Gluten-free plain flour blend, for coating
Gluten-free breadcrumbs, for coating

What to do:

  1. In a large bowl, mix the tuna, onions, parsley, ground pepper and potatoes together until well and evenly mixed.
  2. Form into 24 small balls, roll in the gluten-free flour, dip into the beaten egg then roll in the gluten free breadcrumbs. Set each ball aside on a plate, or if you have the time then chill in the fridge for 30 minutes before cooking.
  3. Now heat your oil in a deep fat fryer and fry each ball for about 10-12 minutes, turning over once during cooking.
  4. Drain and serve with salad, potato chips or seasoned potato wedges, mayonnaise, tomato ketchup or even with warmed gluten-free pitta bread.

With a light honey, lemon and fresh ginger marinade, baked in a foil parcel to retain moisture and to lock the flavours in


Atlantic Salmon

For the marinade: adjust the following quantities depending on how many pieces of salmon you are cooking...
3/4 cup runny pure honey
1/2 cup olive or sesame oil
1/2 cup cider or white wine vinegar
1/2 cup light soy sauce
1-inch cube fresh ginger, finely grated
freshly ground black pepper

What to do:

Note: Ideally, marinade the fish the day before, for the flavours to infuse nicely in to the fish, or use straight away if you are short on time.
  1. In a small bowl combine all the marinade ingredients well.
  2. In a separate dish, coat the fish with the marinade, cover and refrigerate overnight.
  3. Preheat your oven to 200'C / 400'F / Gas Mark 6.
  4. Place the marinated fish on a layer of kitchen foil, enough to make a parcel for the fish to bake in, then fold over and sealed tight.
  5. Bake for 20-30 minutes.
  6. Serve with rice, potatoes, quinoa, salad or green vegetables and enjoy!

No comments:

Post a Comment

Print Friendly