Tuna pasta bake - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
serves 2
| 200 |
g |
tuna, canned in brine, drained |
| 180 |
g |
sweetcorn kernels, canned |
| 800 |
g |
can chopped tomatoes |
| 1 |
tbsp |
tomato puree |
| 1 |
clove |
garlic, crushed (or garlic puree) |
| ½ |
tsp |
dried mixed herbs |
| 150 |
g |
low fat natural yogurt |
| 100 |
ml |
milk (any type including soya, goats) |
| 2-3 |
dashes |
tabasco sauce |
|
|
black pepper, freshly ground |
|
|
cheese, grated |
|
|
wheat free, gluten free or rice pasta |
preheat oven: 200°C, 400°F, Gas 6
| 1. |
Cook the pasta and drain well. |
| |
| 2. |
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.
|
| |
| 3. |
Add the yogurt and sweetcorn to the tomato mixture and mix well. |
| |
| 4. |
Put the tuna in with the pasta and mix to distribute the tuna evenly. Then tip the tomato
mixture on top and stir thoroughly.
|
| |
| 5. |
Tip the mixture into an ovenproof dish and top with grated cheese. |
| |
| 6. |
Cook in the oven for 30-35 minutes, until the top is golden and the misture is bubbling. |
| |
| 7. |
Serve on it's own or accompanied by a green salad. |
| |
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