Gluten And Dairy Free Tuna Pasta Bake

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It can be difficult finding lectin free recipes which means gluten free and for me also making it dairy and egg free. I found this recipe from (www.tessadomesticdiva.com) and have made it lectin free, gluten free and dairy free. First time we made it, it was a bit bland as we forgot to play with the amounts of mustards and salt. So make sure you taste it before you put it in the oven.

Sorghum pasta steps up as a hero in this dish and tastes very similar to normal pasta. This grain is lectin free, but rich in fiber, protein, and antioxidants, making it a healthier alternative to traditional pasta. Plus, it absorbs flavors beautifully, offering a delightful experience without any gluten-laden ingredients that can upset your tummy.

Dietary needs vary, so the flexibility of this recipe was easy to make it lectin free, gluten free and dairy free. Cassava flour comes into play to help create the perfect texture in place of traditional thickening agents, while unsweetened coconut milk offers a creamy finish without dairy. Both ingredients contribute to a meal that’s kind to both the stomach and the senses.

Here’s a fun twist we tried and loved — swap out the tuna for wild-caught Alaskan salmon if you’re in the mood for a change or looking for a bit of omega-3 boost. Both options pack a nutritional punch, offering protein and vital nutrients. Tuna are also one of the most fished in the ocean, so I like to try other options that might work just as good.

You can pretty much add whatever vegetables you like in this dish, but I like to keep it lectin free by using a medley of cabbage, mushrooms, broccoli, and cauliflower. These veggies not only provide a wealth of nutrients but also add color and texture to your bake — because eating healthy should be exciting and flavorful too!

Crafting the Perfect Gluten and Dairy-Free Tuna Pasta Bake

Picking up from our healthy twist, let’s jump right into how you put this delicious dish together. Starting with Tessa Domestic Diva’s tried-and-tested recipe, but we’ll put a cool twist on it without compromising on taste.

Make sure you use lectin free oil options, using unsweetened coconut milk instead of regular dairy is a game-changer. It adds a subtle sweetness and creamy texture that everyone will love. Plus, it’s super versatile!

You could play with different flavours and herbs as well if you wanted too. We have a few times and it’s still turned out really good and tasty. This is now one of our usual go-to dishes as it’s easy to freeze for future lunches or dinners in the future as well.

Key Ingredients for a Gluten and Dairy-Free Delight

Base

• 1 1/2 cups of dry sorghum spiral pasta
• 3 tablespoons of organic extra virgin olive oil
• 1 medium onion diced
• 2 – 3 stalks of celery finely diced (preferably organic)
• Extra stir fried vegetables that I add to the onion and celery including:
  • 1/2 – 1 cup chopped cabbage (preferably organic)
  • 1/2 – 1 cup chopped broccoli (preferably organic)
  • 1/2 1 cup chopped cauliflower (preferably organic)
• 1/4 cup Cassava flour
• 2 cups of organic unsweetened coconut milk (I use 1 x 400l tin poured into a 1 litre jar or container and topped up with filtered water so it’s not too thick)
• 2 – 3 teaspoons of yellow mustard depending how tangy you like it
• 2 – 3 teaspoons of organic dijon mustard depending how tangy you like it
• 3/4 teaspoon of iodised sea salt
• 1/4 cup of homemade mayo or Keto Mayo (lectin free option)
• 2 cans of albacore tuna drained or 2 cans of wild alaskan salmon

Topping

• 1 cup blanched almond flour
• 2 tablespoons of avocado oil
• 2 -3 cloves of minced garlic (preferably organic)

Step-by-Step Method for a Delicious Bake

• Preheat your oven to about 350 fahrenheit or 180 – 200 degrees
• Cook sorghum pasta spirals as per packet instructions
• While that’s cooking chop up your required vegetables finely
• Heat a large pan over medium heat
• Add coconut ghee or organic extra virgin olive oil
• Add the onion, celery, mushrooms, broccoli, cauliflower and saute to soften for about 5 – 8 minutes
• Mix in the cassava flour and stir to coat the vegetables evenly
• In a glass measuring cup, mix the milk and mustards until thoroughly combined
• Pour onto vegetables in fry pan
• Continue to stir until the mixture is thick and turn off the heat
• Add salt to taste, and mayo and stir to mix well. Add more salt or mustard if required
• Stir in cooked noodles and tuna/salmon and mix well

• Pour the mixture into a baking dish greased with organic extra virgin coconut oil around 12 x 8 size and spread out evenly.
• In another bowl, mix together the almond flour, melted coconut ghee/avo oil and minced garlic.
• Sprinkle over the top of the pasta and vegetables in the baking dish evenly
• Bake in oven until hot and the topping is slightly brown and crispy.

Once out of the oven, let it sit for a few minutes to set. Then, it’s slice and serve time. Pair with a simple side salad or steamed greens for a complete, wholesome meal that feels special yet simple. We find it can be quite filling on it’s own, but sometimes add a simple side salad with lettuce, red onion, avocado and sauerkraut.

Enjoy the fruits of your delicious labor!