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Friday, March 23, 2012

Mediterranean Tuna Noodle Casserole GF DF

Gorgeous even before the tuna & noodles are added!

This is a yummy twist on the traditional tuna noodle "hot dish" (that one's for you, Kristina) comfort food. I've modified the recipe to make it both gluten-free and dairy-free.

- 1/4 c olive oil, plus spray for dish
- 1 lb Gluten-free pasta (I used Schar Tagliatelle for the noodle shape)
- 1/4 c red onion, chopped
- 1 tsp minced garlic
- 4 oz Giorgio organic mushrooms
- 2 roasted red bell peppers, chopped (I found these at the Dollar Tree for less than half the grocery store price!)
- 3 cans tuna packed in olive oil (tuna packed in oil makes for a much moister dish), drained
- 2.25 oz chopped black olives
- 1 can artichoke hearts, coarsely chopped
- 1/2 c garlic mayonnaise (or Lemonnaise)
- 1/2 c chèvre, grated parmesan or vegan cheese (optional)


Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.

Meanwhile, in a skillet, heat oil over medium. Add onions; season with salt and pepper. Cook until crisp-tender, about 4 minutes. Add mushrooms and garlic to the pan and cook an additional 3 minutes or until heated through.

If using chèvre, blend with mayonnaise.

To the noodles, add the artichoke hearts, olives, red pepper, tuna and chèvre/mayo mixture, then add the onion mushroom mixture. Season with sea salt and pepper and toss.

Transfer to baking dish sprayed with olive oil (if using parmesan, sprinkle on top) and bake until golden and bubbly, about 20 minutes.

Serves 8

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