Tuna Pasta Bake / Mornay, gluten and dairy free (grain-free sauce option)

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This is my take on the #Budgetbusters recipe booklet version and is one of the regular features on our meal plan when tuna-loathing hubby is away ;).  The rest of us love it … It’s quick, easy and satisfying.  What more can I say?

A few handy hints:

For an awesome grain-free ‘béchamel sauce’, try The 4 Blades’ – I often use this one for a change – it’s really creamy and yummy and increases your veggie up-take without even realising it!

For a breadcrumb topping, see base of recipe

The sauce below makes about 800G, so plenty for a large pasta bake!   If you do have any left-over sauce, save it and add to a soup the next day …

Grind speed 9 / 1 minute:

  • 30g lentils
  • 40g brown rice

Add and grind speed 9 / 10 seconds, then set the whole grain mix aside:

*If you’d like a breadcrumb topping – see base of recipe and make this now, then set aside for ‘ron*

Add to TM bowl and speed 7 / 1-2 seconds:

  • 1 onion, peeled and halved
  • 3 cloves garlic, peeled

Add and sauté 3 mins / 100degs / speed 1:

  • 1 tbs coconut oil

Add to the bowl and cook 7 minutes / 90 degs / speed 4

  • Grain mix from earlier
  • 600g water
  • 1 tbs stock paste
  • 1 tbs lemon juice (or the juice of ½ lemon)
  • 1 tbs nutritional yeast flakes
  • 1 tsp dried parsley (or handful of fresh)
  • Pinch cayenne
  • Pinch nutmeg
  • Pinch paprika

Meanwhile:

  • Cook up your pasta on the stove-top

I usually cook one batch of gluten free pasta and one batch durum wheat pasta for my bunch:

  • 225g wheat pasta = 3 adult portions
  • 100g gluten free pasta (1-2 adult portions)

Back to the sauce:

  • Purée 1 minute / speed 9
  • Test for seasoning and add salt/pepper to taste
  • If too thick, add a little more boiling water and blend in on speed 4

Now add and mix 5 seconds / reverse / speed 4:

  • 2 x 185g tuna (or more, if you wish)
  • 350g frozen or canned corn or mix/match with peas

Whilst puréeing your sauce:

  • Drain your pasta and tip into a large lasagne dish, or two separate ones.
  • Spoon the tuna sauce over the pasta and top with some gluten free breadcrumbs, if you wish, or use the

Alternatively, you could add a zesty breadcrumb topping (you might want to mill after you grind your grains and before you start your onion/garlic chopping – or you could use a separate bowl)

Place into TM bowl and turbo 5-10 seconds:

  • Zest of 1 lemon
  • 1 tbs yeast flakes
  • 1 clove garlic
  • Couple of pieces of gluten free bread
  • Some toasted almonds/walnuts/sesame seeds (opt)
  • Handful of parsley

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Extra Tips

For non-tuna fans, do a bacon or chicken version – just cut up and grill, while the sauce and pasta are cooking, then stir through the cooked pasta and top with the sauce and breadcrumb topping, if you wish.

2 thoughts on “Tuna Pasta Bake / Mornay, gluten and dairy free (grain-free sauce option)

    • Oh d’oh, sorry Leigh! I need to fix that up. I usually pre-heat the oven to about 180 fan forced and cook for around 20 minutes, until browned on top. Thanks for letting me know!

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