A delightful and easy-to-make tuna bake that is both gluten-free and dairy-free, perfect for a wholesome family meal.
Preheat your oven to 350°F.
Preheating the oven ensures even cooking from the start.
Cook the gluten-free pasta according to the package instructions until al dente, then drain and set aside.
Cooking the pasta al dente prevents it from becoming mushy during baking.
Heat 2 tablespoons of olive oil in a pan over medium heat, add the chopped onion and sliced mushrooms, and sauté until tender.
Stir frequently to prevent the vegetables from sticking to the pan.
In the same pan, add the remaining olive oil and stir in the gluten-free flour, whisking until smooth and frothy.
Whisking continuously prevents lumps from forming in the sauce.
Gradually add the chicken broth, stirring constantly, until the mixture thickens into a sauce.
Adding the broth slowly ensures a smooth consistency.
Mix in the mayonnaise, salt, and pepper, stirring until the sauce is smooth.
Taste the sauce and adjust the seasoning as needed.
Combine the cooked pasta, sautéed vegetables, peas, and drained tuna in a large bowl, then pour the sauce over and mix well.
Ensure all ingredients are evenly coated with the sauce for consistent flavor.
Transfer the mixture to a greased baking dish, sprinkle with paprika, and bake in the preheated oven for 30 minutes.
Sprinkling paprika on top adds a lovely color and enhances the flavor.
Serve warm and enjoy your delicious gluten-free dairy-free tuna bake!
Garnish with fresh parsley for an added touch of freshness.
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