We have made this multiple times this as turned out really good.
- 3½ cups brown rice pasta (or other wheat free pasta, fusilli shape, cooked to aldente, other shapes may be used like penne)
- 4½ tablespoons olive oil
- ½ cup chopped onion
- 1 cup sliced mushrooms
- ½ cup frozen peas, rinsed of ice (optional)
- ¼ cup rice flour (to be gluten free)
- 2 cups chicken broth(or more if needed)
- ¼ cup helmans olive oil mayonnaise (to be soy free)
- salt
- pepper
- 2 (6 ounce) cans tuna in water (in water not veg broth to be soy free)
- ¾ cup bread, torn into crumbs (optional, wheat free bread only from health food stores)
- paprika (not the hot kind)
Directions:
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Preheat oven to 350°F.
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Grease a shallow baking dish I use 9″ x 13″.
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Heat 2 tablespoons olive oil in a pan over medium heat, add onion & sliced mushrooms, cook until tender then remove from pan.
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Add 2 more tablespoons olive oil to pan and stir in flour whisking until smooth and frothy.
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Gradually add broth until it forms a sauce consistency.
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Then stir in the mayonnaise, salt and pepper. Stir until mixture is smooth.
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Mix in drained tuna, mushroom, onions & thawed peas if using.
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Spread pasta in baking dish and pour sauce to cover. (Will get dry pieces if some are left uncovered).
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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.
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Bake in the preheated oven for 30 minutes until slightly browned on top.