|Brown rice flour||2 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)|
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.