Ingredients
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3 1/2 cups brown rice pasta (or other wheat free pasta, fusilli shape, cooked to aldente, other shapes may be used like penne)
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4 1/2 tablespoons olive oil
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1/2 cup chopped onion
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1 cup sliced mushrooms
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1/2 cup frozen peas, rinsed of ice
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1/4 cup rice flour (to be gluten free)
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2 cups chicken broth (or more if needed)
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1/4 cup helmans olive oil mayonnaise (to be soy free)
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salt
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pepper
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2 (6 ounce) cans tuna in water (in water not veg broth to be soy free)
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3/4 cup bread, torn into crumbs (optional, wheat free bread only from health food stores)
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paprika (not the hot kind)
Instructions
- Preheat oven to 350°F.
- Grease a shallow baking dish I use 9" x 13".
- Heat 2 tablespoons olive oil in a pan over medium heat, add onion & sliced mushrooms, cook until tender then remove from pan.
- Add 2 more tablespoons olive oil to pan and stir in flour whisking until smooth and frothy.
- Gradually add broth until it forms a sauce consistency.
- Then stir in the mayonnaise, salt and pepper. Stir until mixture is smooth.
- Mix in drained tuna, mushroom, onions & thawed peas if using.
- Spread pasta in baking dish and pour sauce to cover. (Will get dry pieces if some are left uncovered).
- Tear bread into crumbs and sprinkle on top if using sift paprika over entire pan to give a lovely colour and drizzle the additional olive oil.
- Bake in the preheated oven for 30 minutes until slightly browned on top.