Tuna Casserole Recipe
Ingredients
| Brown rice flour | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Mixed spices | 1/2 Teaspoon | |
| Safflower oil | 2 Teaspoon | |
| 1 cup soybean milk | ||
| 1/2 tsp Dijon-style mustard | ||
| Lemon juice | 2 Teaspoon | |
| 1 7-oz. can water-packed | ||
| Tuna, drained 1 cup cooked fresh or frozen peas | ||
| Ripe olives | 1/2 Cup (16 tbs), chopped | |
| Water chestnuts | 1/2 Cup (16 tbs), sliced | |
| 1/4 cup finely chopped nuts or sunflower seeds | ||
Directions
Mix together the flour and spices.
Stir into oil in a medium saucepan over low heat.
Add soybean milk and mustard.
Stir until thickened and flour is cooked.
Sprinkle lemon juice over tuna.
Stir into white sauce along with peas, olives, and chestnuts.
Stir until well mixed.
Pour into a small ovenproof casserole.
Sprinkle on nuts or sunflower seeds.
Bake at 350° 20-25 minutes, or until bubbly and seeds are lightly browned.
Stir into oil in a medium saucepan over low heat.
Add soybean milk and mustard.
Stir until thickened and flour is cooked.
Sprinkle lemon juice over tuna.
Stir into white sauce along with peas, olives, and chestnuts.
Stir until well mixed.
Pour into a small ovenproof casserole.
Sprinkle on nuts or sunflower seeds.
Bake at 350° 20-25 minutes, or until bubbly and seeds are lightly browned.
Chef
