This Gluten Free Tuna Casserole is oh-so-creamy, and filled with nutritious tuna and green peas. It’s so rich, your family will have a hard time believing this is a dairy free tuna noodle casserole!
Thank you Wild Selections® for sponsoring this post. For a more sustainable meal, be sure to check out Wild Selections® premium seafood — it’s always healthy, always Marine Stewardship Council certified, and always delicious!
The image below is shoppable – click on it to find out more about buying the Wild Selections solid white albacore tuna used in this recipe.
Dairy Free Tuna Noodle Casserole
Tuna casserole — oh so delicious, and so full of childhood memories. How many of you loved tuna and noodles and a child? It has to be one of the best ways get kids to eat seafood!
This grown up version combines a dairy free cream sauce with gluten free noodles, for a healthier (but still super creamy) take.
And it just keeps getting better – this is not only a crowd pleaser, it also can be made in about 30 minutes. A great dinner recipe to keep in your back pocket – because 1)., you don’t have to remember to defrost meat from your freezer, 2)., it doesn’t require having any fresh food in your refrigerator at all, AND, 3). It’s made in 1 pot – moved from stovetop to oven.
When thinking about remaking this classic dish, I knew finding the perfect cream sauce was key. I love the richness of cashew cream, and decided to take this up a notch by adding some coconut milk to the mix also.
Last month, I shared an amazing Mediterranean Baked Cod dish that I created for the Marine Stewardship Council’s (MSC) “Wild Night In” campaign. While I have certainly seen the “blue fish” logo before, I hadn’t looked in to what it meant.
Now I notice this certification every time I go shopping. The MSC blue fish logo means the seafood you’re purchasing has been traced all the way back to the sea, to ensure healthy fishing practices are in place.
It all begins with where Wild Selections sources its wild-caught seafood – only from ocean areas that have been certified sustainable to the Marine Stewardship Council (MSC) Standard – the world’s leading certification program for wild-caught, sustainable seafood for the past 20 years. This assessment and certification of oceans areas by MSC ensures that fish stocks are healthy, well managed and plentiful.
The Wild Selections solid white albacore tuna used in this gluten free tuna casserole is certified sustainable by the MSC, and is a proud supporter of the WWF. It’s the only brand that truly cares about and acts on sustainability.
Definitely my tuna of choice for having on hand in the pantry for delicious and quick mid-week dinners like this!
Tips for this Gluten Free Tuna Casserole
- Cashews blend into a creamy sauce quite easily. I soak my cashews for at least 2 hours, which softens them and can make them easier to digest. If you don’t have time for this, it’s okay to pour boiling water over your cashews and soak them for 5 minutes before draining to use for this recipe. If you have a high speed blender, you can actually skip soaking all together and still end up with a super creamy sauce.
- Need to get this dish on the table even faster? It’s totally okay to skip the crunchy topping and baking step! I’ve found this pasta is the creamiest served right after mixing in the cream sauce and warming. There is no need to bake the pasta if you just have hungry mouths to feed quickly!
Gluten Free Tuna Casserole
This creamy gluten free tuna casserole is a childhood classic remade into a healthier, but just as delicious version! A creamy non dairy sauce smothers gluten free pasta, peas, and tuna.
- 1/2 cup cashews soaked overnight, drained
- 1/2 cup coconut milk full fat, canned
- 1 cup water
- 2 teaspoons vegetable bouillon I like Rapunzel
- 1 teaspoon arrowroot
- 1/4 teaspoon paprika
- sea salt to taste
- black pepper to taste
- 1/2 cup almonds
- 1 tablespoon sesame seeds
- 1 tablespoon pumpkin seeds
- 1/4 teaspoon sea salt
- 1 package gluten free pasta usually 12 ounces
- 1 can Wild Selections Solid White Albacore Tuna in Water
- 2 cups green peas
- fresh thyme
- sea salt and black pepper to taste
Prepare the cream sauce by adding all the ingredients to a blender, and blending until very smooth and creamy. Set aside.
Make "breadcrumbs" by adding the nuts, seeds, and salt to a blender, and pulsing until a course flour is formed. Set aside.
Boil pasta. If baking this as a casserole, preheat the oven to 425 degrees F.
Once the pasta is cooked (slightly undercook, since it will continue to cook in the casserole), add the cream sauce, peas, and tuna, and heat over medium high heat. Stir the sauce into the mixture until the sauce begins to bubble and thicken from the arrowroot.
Season with fresh thyme, sea salt and black pepper.
This pasta is the creamiest if eaten straight from the stovetop. The sauce absorbs into the pasta as it bakes. Stop at this stage if you'd like to serve dinner quickly!
Add the pasta to a casserole dish, and top with nut and seed "breadcrumbs", for a salty crunchy topping.
Bake for about 10 minutes uncovered, until the topping begins to brown and get crunchy. Serve immediately.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.