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Tuna Casserole

Ingredients
  Brown rice flour 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Mixed spices 1⁄2 Teaspoon
  Safflower oil 2 Teaspoon
  Soybean milk 1 Cup (16 tbs)
  Dijon style mustard 1⁄2 Teaspoon
  Lemon juice 2 Teaspoon
  Canned water packed tuna 7 Ounce, drained (1 Can)
  Cooked peas 1 Cup (16 tbs) (Fresh / Frozen)
  Sliced ripe olives 1⁄2 Cup (8 tbs), or chopped
  Sliced water chestnuts 1⁄2 Cup (8 tbs)
  Finely chopped nuts/Sunflower seeds 1⁄4 Cup (4 tbs)
Directions

Mix together the flour and spices.
Stir into oil in a medium saucepan over low heat.
Add soybean milk and mustard.
Stir until thickened and flour is cooked.
Sprinkle lemon juice over tuna.
Stir into white sauce along with peas, olives, and chestnuts.
Stir until well mixed.
Pour into a small ovenproof casserole.
Sprinkle on nuts or sunflower seeds.
Bake at 350° 20-25 minutes, or until bubbly and seeds are lightly browned.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tuna

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