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When you get a text from a friend that says, "I have bunch of canned tuna to use up - what can I make with it?" you pull out your old trusty Tuna Casserole Recipe!
Here you go, Abbie!
Avocado oil spray for greasing baking dish
1 box of your favorite organic brown rice pasta (I like Jovial)
Extra virgin olive oil for cooking
1 medium red onion, diced
4 medium carrots, diced
3 stalks of organic celery, sliced thin
6 cloves of garlic, minced
1 bag of sweet peas, thawed
2 cans of sustainable line caught tuna, drained
4 T Miyoko's organic soy-free cultured vegan butter
1 box of your favorite rice crackers, finely ground (I like Good Thins)
Sea salt and black pepper to taste
Preheat oven to 400°F.
Cook pasta according to package instructions until al dente then strain. Rinse under cold water until cool then set aside.
Heat a large skillet over medium-high heat until hot. Add a splash of oil then saute onions, carrots and celery with a pinch of salt and pepper until tender. Add garlic and saute for 30 seconds until aromatic. Add peas, tuna, almond milk, butter and another pinch of salt and pepper then cook on high, stirring often, for about 5 minutes.
Gently fold in the pasta until it's coated in the sauce.
Taste and adjust seasoning by adding more salt and pepper if needed.
Spray a large casserole dish with oil and add the tuna casserole. Sprinkle with cracker crumbs and spray lightly with oil to encourage browning.
Bake for about 20-30 minutes until crackers are lightly browned and casserole is bubbly then serve.