2 medium red potatoes (8oz), peeled and thinly sliced
2 cloves garlic, smashed
sea salt and freshly ground pepper
8oz sliced mixed mushrooms
3T evoo, divided
1/2c frozen green peas
2 cans tuna, flaked
1/4c breadcrumbs
1/4c sliced almonds
paprika
Instructions
Preheat oven to 350. Cook pasta, drain and return to pot.
In the meantime, bring almond milk, sliced potatoes, garlic, salt and pepper to a simmer, uncovered. Simmer until tender, 6-8 minutes. Pour into a blender and puree until smooth. Set aside.
Heat 2T of evoo in skillet over medium heat. Add mushrooms, salt and pepper. Cook for 5 minutes. Add peas and cook for 3 minutes longer. Add flaked tuna, mushrooms and peas to pasta. Stir in puree and combine.
Transfer to a 3qt dish and sprinkle w/ breadcrumbs. Drizzle w/ evoo and sprinkle with paprika. Bake for 45 minutes or until hot and bubbly.
Originally Submitted
6/1/2013
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