 everyone today's recipe we're making a classic tuna casserole now this is a nice comfort food it's creamy it's cheesy it's decadent it's it's just delicious but if you know me I like to put a healthy twist on things so I'm gonna change it up a little bit and today we're gonna make it gluten-free for all my gluten-free friends out there you got to try this it is delicious if you don't care about gluten-free you're not gonna notice and if you do care you can also make it or you don't have gluten-free you know ingredients you can make this just regular right you can use your noodles whatever noodles you want I've got breadcrumbs in here and flour so those can all be substituted in and out that's what's great about this recipe you can make this to whatever your food preferences are the other thing I want to mention is there is no canned soup in this recipe we're making everything from scratch and it's not difficult it's actually quite simple and easy to do so I'm rocking Robin and I'm gonna show you all the details on how to do it right after this so before we get started I'm gonna start off with our little chef joke story today alright so here's two tuna fish and they're swimming along in the ocean and they come upon and they see a submarine so the big mama tuna says to the little one well don't be scared little tuna that's just a canned human alright let's get into our recipe okay so for our ingredients we're gonna start off with our pasta so I'm using bonza pasta which is a chickpea pasta it's a great gluten-free alternative you can use any pasta you like this one happens to have you know some really good protein more protein than regular pasta some good fiber and it is a little bit lower in carbs for my tuna I'm using skipjack tuna and I'm using skipjack in particular because it is lower in mercury as opposed to using albacore which is a bigger fish and it tends to have more mercury we'll need some sharp cheddar cheese that's grated we'll need some frozen peas as well I've got some super fine diced here on a yellow onion some celery and this is my super fine diced on mushrooms now I do that in particular because my family doesn't like the big pieces so if you like big pieces of mushrooms go ahead and leave you know slice them up and just leave them big but I like to do it small and this is my flavor base this is gonna really help this dish come alive with these flavors because we're going to be sauteing this in some olive oil we'll need some chicken broth I'm using 2% milk here this is regular cow's milk again you can substitute lots of different milks here almond milk would work and so would coconut milk I think I would probably tend to go with coconut milk if you wanted a different alternative just because of the fat content it makes it a little bit richer and you know more decadent we'll need some flour again I'm using Bob's red mill one-to-one baking flour you can use regular flour here if you'd like I've got some fresh and I like to use fresh herbs so this is fresh time I got it out of my garden you just want to peel those little leaves off and chop it up nice and fine I'm using some sauvignon blanc you can use any white wine you want and this is optional as well it's just a flavor enhancer you can you know leave it out if you want we're just adding a little bit and it will cook off the alcohol to season it up we're going to use some garlic powder some salt and pepper and then to finish this dish off we're going to put a little topping on it we've made with breadcrumbs now here I'm using alias gluten-free breadcrumbs which work beautifully they're seasoned with some Italian seasoning gonna add some Parmesan cheese to that and some butter I'm going to combine that and sprinkle it on top it is wonderful so we'll need some olive oil and I'm using an avocado spray for my pan so it doesn't stick and we'll need a little bit of butter I've got my pot of water here starting to boil with the lid to cook my pasta according to the package directions which will take about nine minutes after it starts to boil so we got that going and then in my big frying pan here we're going to start cooking up our onions and our celery and our mushrooms so I'm going to place some olive oil into the pan probably a tablespoon place our onions in there celery and the mushrooms and we're going to saute this for 10 minutes now while our onions are cooking over here I'm gonna prep up our pan here I'm just gonna spray it with a little bit of avocado spray just a light coating that'll keep it from sticking I'm also gonna season this up just a little bit just a little bit of salt in there and just a little bit of garlic powder and some cracked pepper so I've got this over medium heat right now and I am going to lower the temperature as it gets really cooking because I don't want it to burn our pasta water is boiling I'm just gonna throw in a little bit of salt and then we'll toss in the pasta and cook that for nine minutes and the idea is to get this all timed out so that you know everything comes together at the same time it's been 10 minutes now so we're ready to add some more ingredients to our pan next I'm gonna add the thyme so I'm gonna add the flour to my chicken broth well it's cold and that way it won't lump up now it's time to add the wine to the pan and let that cook and now I'm gonna add the chicken broth with the flour to this and we add the milk depending on how thick your sauce gets you can always add a little more chicken broth to it if it's too thick now at this point I am gonna add a little more garlic powder to this another pinch of salt and a few cracks of pepper so as this starts to get hot you can see it's starting to thicken up all right so I've got my skipjack tuna here and I've drained it and so I'm going to with clean hands of course I'm gonna use my hands to break it up because I don't want big chunks I want lots of little pieces everywhere drain out our pasta and they'll be ready to add time to add the cheese to this and you can see that the cheese just melts right in time to add the pasta give that a stir and I'm gonna add the peas now essentially this is done we could put it together in our dish you could even freeze it at this point and then use it at a later date and then you know you would take it out thawed out in your in your refrigerator you would want to add your crust after the fact though you wouldn't want to freeze that it just turns out better if you just you know add it at the end when you're ready to make it so now we'll just pour it right into our prepared baking dish next we'll combine our breadcrumbs with parmesan cheese and then add some melted butter to it stir it up till it's the sand-like consistency and then we'll sprinkle it on top of our casserole okay this is going in the oven 375 for about 15 to 20 minutes while our casserole is cooking in the oven it's time for some giggles no I didn't forget our chef joke number two here you go why did the squirrel bury the tuna because if you spell it backwards it's a nut here's our casserole after 20 minutes you can see you want to see that bubbling going on around there the perimeter there and I'd like to see a little browning here I got a little bit going on here you can speed that up what I'm gonna do here is I'm gonna put my oven on broil for just a couple minutes and let that brown up just a little bit on top our casserole has been cooling now for you want to let it set up for about 10 minutes or so because it's really hot especially in the baking dish that I'm using really retains heat so let it set up a little bit and it'll be easier to serve this is so creamy and flavorful all right let's do a taste test get a little bit of that crust on top this recipe is a winner you've got to try it it's savory it's not you know too cheesy but it's got a little cheese in there and the crust on top gives it a little variation a little crunch man this delicious guys very it's a definite comfort food if you like tuna recipes and you'd like to try another one I've got a really good one for you it's my tuna melt have you tried that I'm gonna leave a link for you right here click that go check it out make it you are gonna love it thank you so much for watching don't forget to subscribe hit that like button for me and leave me a comment all right we'll see you next week