Tuna and Sweet Corn Pasta

Whip up this super simple tuna and sweet corn gluten free pasta dish using a handful of store cupboard ingredients. It's so delicious, packed with bold flavours, you can even serve it hot or cold - the choice is yours!

Don't you just love those dishes that come together with virtually any effort? Well it doesn't get any simpler than this one.

Completely beginner friendly, a dish that is tasty but not too complicated and great if you're a novice to the gluten free world.

I usually make this dish when the weather picks up, there's something about the warmer weather coupled with a good pasta dish and this tuna and sweet corn pasta ticks all the right boxes.

You have complete control or should I save free reign over what herbs and spices you can add to this dish.

I personally like to add some "garlic pepper" and sauté my base ingredients (onion, garlic, bell peppers).

Ingredients you need 

What is garlic pepper?

As the name suggest it's seasoning which comprises of dried garlic, black pepper, dried bell peppers, dried onion and garlic oil.

Some garlic pepper seasoning includes other ingredients like brown sugar, salt and paprika.

The one I use is by Schwartz and it has no fillers/additives so I'm happy to purchase it since it doesn't have any unnecessary ingredients.

How to stop pasta from sticking

This is something that many people struggle with. Therefore, I'm going to briefly explain how to prevent this with some supported images.

• Bring a medium sized saucepan of water to a rolling boil (very important step!).
• Once boiling point has reached, add some pink salt (about 1 tbsp).
• Proceed to add the pasta to the water.
• Stir the pasta for the first 1-2 minutes (this will also help to prevent sticking at the bottom of the saucepan)
• Allow to cook until it is "al dente" (this should take anything from 5-7 minutes, keep in mind SOME gluten free pasta cooks quicker then others so start to check the readiness from 4 minutes).
• Determine its readiness by removing a piece of pasta from the saucepan using a fork and testing with you fingers (squashing it). It should be slightly firm and not fall apart.
• Once cooked, place the pasta in a colander and rinse the pasta immediately with cold water to prevent further cooking.
• Place the pasta in a bowl and set aside.

The steps

• On medium heat, add some olive oil to a large skillet/frying pan.
• Saute the onion and garlic until soft and translucent.
• Add the tuna flakes to the pan and cook for 1-2 minutes.
• Add the chopped tomato and tomato puree then stir it into the tuna.
• Sprinkle in the seasoning - garlic pepper, thyme, parsley and seafood seasoning then stir until the seasoning has completely combined.
• Carefully fold in the sweet corn and cold pasta so it's combined with the seasoned tuna.
• Finally add the chilli powder and pink salt to taste.
• Add a splash of water (if required) if the pasta seems slightly dry (not too much about ¼ cup should do). 

Frequently asked questions

Notes and tips

• Use whatever gluten free pasta your prefer - brown rice, chickpea fusilli or gluten free penne.
• This is the link to my Seafood Seasoning Recipe that you will need.
• Some gluten free pasta cooks quicker then others do please keep a watchful on when cooking until it's "al dente".
• I used frozen sweet corn, but you can use a can or two instead if you want to.
• If you want a more tomato based pasta dish then simply add more canned chopped tomato when cooking the tuna.
• If you cannot obtain garlic pepper then use a combination of  1 teaspoon black pepper, 1 teaspoon garlic power/granules, 1 teaspoon of onion powder and 1 teaspoon paprika instead.
• Make sure the water is HOT when making the pasta to prevent any disaster.
• Tuna flakes varies it can come in brine, spring water or sunflower oil. I used tuna that was contained in spring water.
• Any leftovers can be refrigerated and eaten within a few days.
• The use of chilli is optional so omit if you don't care for any spiciness.

More gluten free main meals to try

• Seared Tuna Lettuce Wraps
• Marinated Tofu Stir
• Vegan Sweet Potato Mac and Cheese
• Lamb Chilli Con Carne
• Fish and Chips

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Tuna and Sweet Corn Pasta

Whip up this super simple tuna and sweet corn gluten free pasta dish using a handful of store cupboard ingredients. It's so delicious, packed with bold flavours, you can even serve it hot or cold - the choice is yours!

5 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 people

Calories: 430kcal

Author: Charla

Ingredients

To cook the pasta

• ▢ 3 cups gluten free pasta (180g) see notes, uncooked
• ▢ 1 tablespoon pink salt (15g)
• ▢ water

To cook the tuna and sweet corn

• ▢ 12 oz can of tuna flakes (in spring water) drained (roughly 400g can)
• ▢ 3 tablespoon olive oil (45g)
• ▢ 1 medium onion chopped
• ▢ 4 garlic cloves minced
• ▢ 1 tablespoon garlic pepper (15g) see notes
• ▢ 1 tablespoon tomato paste (15g)
• ▢ ½ cup canned tomato chopped
• ▢ 1 teaspoon thyme (5g) dried
• ▢ 1 teaspoon parsley (5g) dried
• ▢ 1 tablespoon seafood seasoning (15g) see notes
• ▢ 2 cups organic sweet corn (308g) I used frozen
• ▢ ½ teaspoon chilli powder (2.5g) optional
• ▢ pink salt to taste
• ▢ splash of water if needed

US Customary - Metric

Instructions

To cook the pasta

• Bring a medium sized saucepan of water to a rolling boil (very important step!).
• Once boiling point has reached, add some pink salt (about 1 tbsp).
• Proceed to add the pasta to the water.
• Stir the pasta for the first 1-2 minutes (this will also help to prevent sticking at the bottom of the saucepan).
• Allow to cook until it is "al dente" (this should take anything from 5-7 minutes, keep in mind SOME gluten free pasta cooks quicker then others so start to check the readiness from 4 minutes).
• Determine its readiness by removing a piece of pasta from the saucepan using a fork and testing with you fingers (squashing it).
• It should be slightly firm and not fall a part.
• Once cooked, place the pasta in a colander and rinse the pasta immediately with cold water to prevent further cooking.
• Place the pasta in a bowl and set aside.

To cook the tuna and sweet corn

• On medium heat, add some olive oil to a large skillet/frying pan.
• Sautee the onion and garlic until soft and translucent.
• Add the tuna flakes to the pan and cook for 1-2 minutes. 
• Add the chopped tomato and tomato puree then stir it into the tuna.
• Sprinkle in the seasoning - garlic pepper, thyme, parsley and seafood seasoning then stir until the seasoning has completely combined.
• Carefully fold in the sweet corn and cold pasta so it's combined with the seasoned tuna.
• Finally add the chilli powder and pink salt to taste.
• Add a splash of water (if required) if the pasta seems slightly dry (not too much about ¼ cup should do).

Notes

• Use whatever gluten free pasta your prefer - brown rice, chickpea fusilli or gluten free penne.
• This is the link to my Seafood Seasoning Recipe that you will need.
• Some gluten free pasta cooks quicker then others do please keep a watchful on when cooking until it's "al dente".
• I used frozen sweet corn, but you can use a can or two instead if you want to.
• If you want a more tomato based pasta dish then simply add more canned chopped tomato when cooking the tuna.
• If you cannot obtain garlic pepper then use a combination of  1 teaspoon black pepper, 1 teaspoon garlic power/granules, 1 teaspoon of onion powder and 1 teaspoon paprika instead.
• Make sure the water is HOT when making the pasta to prevent any disaster.
• Tuna flakes varies it can come in brine, spring water or sunflower oil. I used tuna that was contained in spring water.
• Any leftovers can be refrigerated and eaten within a few days.
• The use of chilli is optional so omit if you don't care for any spiciness.

Nutrition

Calories: 430kcal | Carbohydrates: 57g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 2062mg | Potassium: 508mg | Fiber: 4g | Sugar: 6g | Vitamin A: 474IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 3mg

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