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 healthy dairy and gluten free tuna casserole is made with a super creamy cashew and coconut cream sauce. I've used frozen peas in this recipe to make it super easy to pull together, but feel free to sub chopped broccoli, spinach, or zucchini in the recipe in place of the peas.
- 12 ounces gluten free pasta (1 1/2 boxes) I used a quinoa-rice pasta
- 1 can Wild Selections solid white albacore tuna in water
- 2 cups peas frozen
- 2 tablespoons thyme fresh (or 1 teaspoon dried)
- sea salt & black pepper to taste
- paprika to garnish
Dairy Free Cream Sauce
- 3/4 cup cashews soaked for 2 hours
- 1/2 cup coconut milk canned, full fat
- 1 1/4 cup water
- 1 1/2 teaspoons vegetable boullion
- 1 teaspoon arrowroot
- 1/4 teaspoon paprika
Crunchy Nut & Seed Topping
- 1/3 cup almonds
- 1 tablespoon sesame seeds
- 1 tablespoon pumpkin seeds
- 1/4 teaspoon sea salt
Preheat the oven to 425 degrees if choosing to bake the casserole. You can skip the crunchy nut and seed topping and the baking step if you'd like to serve this dish quicker.
Boil pasta per package directions. I like to stop cooking the pasta when it's still very al dente, or slightly undercooked, because it will cook more with the cream sauce. When draining the pasta, reserve 1/2 cup of the pasta water. I use my dutch oven for this because then I can use the same pot through the whole recipe.
Prepare the crunchy nut topping by adding all the ingredients to a blender, and pulsing until the nuts and seeds are broken up but still chunky. Set aside.
Rinse out the blender, and then add all the ingredients for the cream sauce. Blend until a very smooth cream sauce is formed, about 2 minutes. The sauce will look thin, but will thicken when heated because of the arrowroot powder.
Add the pasta, tuna, and peas back into the dutch oven, and then pour on the cream sauce. Bring the pot to a low simmer over medium heat. Once the sauce is hot and thickened, you can choose to serve it as it, or bake it with a crunchy topping.
If baking the casserole, add some pasta water to give it some extra creaminess. Some of the moisture will be lost when the pasta is baked, so adding some additional moisture helps.
Top the pasta with the crunchy nut and seed topping, and then bake for 10-15 minutes, until the nuts have begun to brown. Serve immediately.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.