Tuna Mornay

GF, DF + RSF - serves 4 - 5

Ingredients:

  • 300g GF Pasta

  • 500g Tuna in spring water

  • 2 tbsp coconut oil

  • 1 tbsp arrowroot flour

  • 500ml coconut cream

  • 1 tsp dijon mustard

  • 1/2 tsp garlic granules

  • 1/2 tsp onion flakes

  • 1 tsp vegetable stock powder (optional)

  • 3 tbsp nutritional yeast

  • Salt and pepper

  • 2 cups sliced mushroom

  • 1 cup peas

  • 1 cup corn

Method:

  1. Preheat oven to 180 degrees C.

  2. Cook your pasta to instructions.

  3. While this cooks make your white sauce. Add the coconut oil to a heated saucepan and wait for it to melt.

  4. Whisk in the arrowroot flour and let it simmer.

  5. Now add in your coconut cream, vegetable stock, garlic granules, onion flakes, nutritional yeast, salt and pepper and whisk. Leat simmer stirring occasionally.

  6. While this cooks add your peas, corn and mushrooms to a heated pan with a splash of oil. Cook for a couple minutes before adding to your baking dish.

  7. Add your drained tuna to your baking dish as well as your cooked pasta.

  8. Once your sauce has thickened, turn off the heat and pour it over the rest of your bake. Mix together and place in the oven for around 20 minutes.

  9. Once cooked remove and serve.

DinnerEmma Cathietuna mornay, tuna, bakeComment