Foodie Friday: Tuna Mac and Peas - Gluten, Dairy, Soy Free

I used to have a love affair with Tuna Mac and Peas, long ago when I was single and broke.  And then when I was engaged and broke.  And then when I was married and broke.  And then when I was married with a baby and broke.  And, it turns out that now, doing well, I still love my Tuna Mac and Peas.  However, these days it is a bit more complicated than opening a 25 cent box of macaroni, preparing according to label directions, and dumping in a can of tuna and some frozen peas.  See, I am yet to find a decent box of mac and cheese that fits our allergen restrictions.  So, it has been a long time since I have pursued the beloved Tuna Mac.  Until just recently, I just couldn't figure out a way to replicate those gooey noodles with the pleasant pop of peas.  But recently, with the help of our beloved Daiya cheese shreds, I was able to make the most tummy pleasing, allergen friendly (unless, of course, you are allergic to tuna...  or peas...) Tuna Mac and Peas!  Oh, yes, my taste buds were just singing about it!  So, of course, I'm here to share the recipe with you!

Tuna Mac with Peas - Dairy Free, Gluten Free, Soy Free

2 Cups gluten free pasta (The recipe says Mac, as in macaroni, but you can use whatever shape you like best.)
1 Can tuna in water, drained (If you can't have soy, be sure to read your tuna can. Most tuna is water is actually tuna in soy broth.  Within the same brand, some varieties will actually only be in water and salt.)
1/2 - 3/4 Cup Daiya Cheddar Style Shreds
1/2 Cup frozen (or fresh or canned in a pinch) peas

In one saucepan, heat several cups of water to boiling, to cook the pasta.  Once the water is boiling, add the pasta and boil until tender.


In a separate sauce pan, combine tuna, Daiya, and peas.  Stir frequently as the cheese substitute melts.  If it isn't turning goopy, add in a few spoonfuls of the boiling pasta water and stir, until it reaches the proper consistency.  Once it is properly gooey, remove from the heat and place a lid on the pot.

When pasta is cooked to your liking, drain it and return to the pan.  Scrape the tuna mixture into the pan with the pasta, and stir to combine.


Fix a bowl for yourself and one for any naked kitchen helpers who have been hanging around.


And enjoy!!

As a side note, this recipe is VERY flexible.  If you like it cheesier, add more cheese.  If you like more peas (like I do), go ahead and add them in.  It is easy to double or triple the recipe for a larger family dinner - this recipe fed me and Elliott, while Sofi ate about half of a serving and had a half a serving of plain pasta with Daiya.  Walter, my non-adventurous friend, had plain noodles with cheese as well.

So, what about you?  Have you ever tried Tuna Mac?  Do you love it as much as I do?

Labels: ,

Our Mindful Life: Foodie Friday: Tuna Mac and Peas - Gluten, Dairy, Soy Free

Our Mindful Life

Our Mindful Life is about paying attention to what it is that we do on a day to day basis and how we impact each other and the planet. We will talk about all of the things that we do here at home to make ourselves and the world a better place.

Friday, June 7, 2013

Foodie Friday: Tuna Mac and Peas - Gluten, Dairy, Soy Free

I used to have a love affair with Tuna Mac and Peas, long ago when I was single and broke.  And then when I was engaged and broke.  And then when I was married and broke.  And then when I was married with a baby and broke.  And, it turns out that now, doing well, I still love my Tuna Mac and Peas.  However, these days it is a bit more complicated than opening a 25 cent box of macaroni, preparing according to label directions, and dumping in a can of tuna and some frozen peas.  See, I am yet to find a decent box of mac and cheese that fits our allergen restrictions.  So, it has been a long time since I have pursued the beloved Tuna Mac.  Until just recently, I just couldn't figure out a way to replicate those gooey noodles with the pleasant pop of peas.  But recently, with the help of our beloved Daiya cheese shreds, I was able to make the most tummy pleasing, allergen friendly (unless, of course, you are allergic to tuna...  or peas...) Tuna Mac and Peas!  Oh, yes, my taste buds were just singing about it!  So, of course, I'm here to share the recipe with you!

Tuna Mac with Peas - Dairy Free, Gluten Free, Soy Free

2 Cups gluten free pasta (The recipe says Mac, as in macaroni, but you can use whatever shape you like best.)
1 Can tuna in water, drained (If you can't have soy, be sure to read your tuna can. Most tuna is water is actually tuna in soy broth.  Within the same brand, some varieties will actually only be in water and salt.)
1/2 - 3/4 Cup Daiya Cheddar Style Shreds
1/2 Cup frozen (or fresh or canned in a pinch) peas

In one saucepan, heat several cups of water to boiling, to cook the pasta.  Once the water is boiling, add the pasta and boil until tender.


In a separate sauce pan, combine tuna, Daiya, and peas.  Stir frequently as the cheese substitute melts.  If it isn't turning goopy, add in a few spoonfuls of the boiling pasta water and stir, until it reaches the proper consistency.  Once it is properly gooey, remove from the heat and place a lid on the pot.

When pasta is cooked to your liking, drain it and return to the pan.  Scrape the tuna mixture into the pan with the pasta, and stir to combine.


Fix a bowl for yourself and one for any naked kitchen helpers who have been hanging around.


And enjoy!!

As a side note, this recipe is VERY flexible.  If you like it cheesier, add more cheese.  If you like more peas (like I do), go ahead and add them in.  It is easy to double or triple the recipe for a larger family dinner - this recipe fed me and Elliott, while Sofi ate about half of a serving and had a half a serving of plain pasta with Daiya.  Walter, my non-adventurous friend, had plain noodles with cheese as well.

So, what about you?  Have you ever tried Tuna Mac?  Do you love it as much as I do?

Labels: ,

4 Comments:

  • At June 9, 2013 at 3:00 PM , Blogger Dionna @ Code Name: Mama said...

    Ok, I'm skeptical that I will like this (because I can't take fake cheese in large quantities), but I'm desperate enough for mac & cheese that I'm willing to try ;)

     
  • At June 10, 2013 at 9:47 PM , Blogger Kellie Barr said...

    Let me know when you test it out! :D And mac and cheese has always been fake cheese - just think of it that way!

     
  • At June 26, 2013 at 1:00 PM , Blogger Dionna @ Code Name: Mama said...

    Eating it now - it's good :) We added rice milk to make it creamier, and I used both the cheddar and mozzarella Daiya cheese. I seasoned it with fresh garlic, lemon juice, and salt and pepper - good!!

     
  • At June 26, 2013 at 1:31 PM , Blogger Kellie Barr said...

    I'm so glad you enjoyed it! We had some for lunch today (and yesterday) as well, and I actually wondered if you had tried it out yet. I'm sure the rice milk helped make it creamier too! One day, I too shall have a fancy blender and be able to make my own milk substitutes that Elliott and Walter can both handle. I am dreaming of the day!

     

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