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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This came from a friend of mine during a recipe exchange. I amended it significantly to make it gluten and dairy free, but I think it still works! It's a super easy dinner recipe for your average night. Ingredients:
1 tablespoon canola oil |
1 medium onion, chopped |
1/2 cup celery, chopped |
1 1/2 cups corn kernels |
1 1/4 cups mayonnaise |
1 cup salsa |
1 teaspoon chili powder (optional) |
6 ounces tuna in water |
2 1/2 cups gluten-free pasta (rotini, penne or fusilli) |
1 cup goat cheese, shredded (optional) |
Directions:
1. Preheat the over to 350 degrees F. Coat a 2-quart casserole dish with non-stick cooking spray and set aside.
2. Cook the pasta according to package directions.
3. Place a large skillet over medium-high heat. Coat with the canola oil, and when the oil is hot, add the onion and celery. Cook and stir until the vegetables soften, about 3 minutes.
4. Stir in corn and cook 2 minutes longer to incorporate.
5. Stir in the mayonnaise, salsa and chili powder until well blended. If it seems too thick, thin with a few teaspoons of non-dairy milk (almond milk, rice milk or soy milk) or some gluten-free chicken stock.
6. Add the tuna and cooked pasta, stirring just to coat.
7. Pour into the prepared casserole dish.
8. Sprinkle top evenly with cheese (optional).
9. Bake for about 25 minutes or until bubbling. Remove from oven and serve immediately.
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