Tuna bean bake - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 2 - 4
| 300 |
ml |
milk (semi-skimmed, skimmed, goats or soya will substitute) |
| 1 |
tbsp |
cornflour |
| 20 |
|
black olives, stoned & halved |
| 1 |
tbsp |
fresh parsley, chopped |
| 400 |
g |
cannellini beans, canned, drained |
| 75 |
g |
goats cheddar (or mature cheddar) |
| 200 |
g |
tuna, canned in spring water, drained |
| 2 |
large |
tomatoes, sliced thickly |
| 50 |
g |
tortilla chips, crushed |
|
|
freshly ground black pepper |
preheat oven: 200°C, 400°F, Gas 6
| 1. |
Put the milk and cornflour into a saucepan and heat gently, stirring continuously until it thickens.
|
| |
| 2. |
Stir in the olives, parsley, cannellini beans, freshly ground black pepper and approximately
2/3 of the cheese.
|
| |
| 3. |
Gently mix in the tuna. |
| |
| 4. |
Transfer the mixture into a shallow ovenproof dish. |
| |
| 5. |
Arrange the tomato slices on the top, around the edge of the dish. |
| |
| 6. |
Mix the remaining cheese with the crushed tortilla chips, and sprinkle over the top. |
| |
| 7. |
Bake in the oven for 25 - 30 minutes until the top is golden, serve immediately. |
| |
This is real winter comfort food served with a baked potato, alternatively ideal as a light lunch
with a crisp green salad.
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