Category: Seafood Dishes

Serves: 6

Ingredients

• 8 ounces noodles (try brown rice noodles) or spaghetti squash
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 8 ounces mushrooms, sliced
• 1/2 teaspoon sea salt
• 1/2 cup dry white wine
• 6 tablespoons gluten free flour
• 3 cups nonfat milk
• 1/2 teaspoon freshly ground pepper
• 12 ounces canned chunk light tuna drained
• 1 cup frozen peas, thawed
• 1 cup finely grated Parmesan cheese, divided
• 1/2 cup coarse dry gluten free breadcrumbs

Directions

1. Bring a large pot of water to a boil. Cook noodles al dente according to package directions and drain.
2. Position rack towards the upper portion of the oven and preheat broiler.
3. Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.
4. Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

Nutrition Facts

Calories 406, Fat 8g (3g Sat, 3g Mono), Cholesterol 53mg, Carbohydrates 47g, Protein 32g , Fiber 5g, Sodium 684mg