I’ve been wanting to do my own spin on the traditional tuna noodle casserole, and I finally got around to it. My version classes up the dish with yellowfin tuna steaks. I give it an island spin by using coconut cream.
And for something completely new: I mixed in black lentil flour, a new find at my local supermarket.
If you’re vegan, you can leave out the tuna and find a cheese substitute, or just rely on soy sauce for umami.
1/2 pack penne pasta
1/2 onion, chopped
2 bell peppers, chopped
2 small yellowfin tuna steaks, chopped
1 can coconut cream
bread crumbs, approx. 1/2 cup
black lentil flour, approx. 1/2 cup
cheddar to taste
soy sauce to taste
Preheat oven to 325 deg F.
Boil the pasta until al dente and set aside.
While the pasta is cooking, saute the onion and bell pepper in a large pan (preferably cast iron, so you can put it in the oven) until they soften.
Mix in the cooked pasta, coconut cream, bread crumbs and black lentil flour. Add in the tuna, cheddar and soy sauce last, then cook in the oven until the ingredients congeal (about 10-15 min.).