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!
Servings 4 people
Calories 430 kcal
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 sweet corn (308g) I used frozen ½ teaspoon chilli powder (2.5g) optional pink salt to taste splash of water if needed
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 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).
Use whatever gluten free pasta your prefer - brown rice, chickpea fusilli or gluten free penne. This is the link to my
that you will need. Seafood Seasoning Recipe
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. Calories: 430 kcal | Carbohydrates: 57 g | Protein: 25 g | Fat: 14 g | Saturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 31 mg | Sodium: 2062 mg | Potassium: 508 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 474 IU | Vitamin C: 12 mg | Calcium: 55 mg | Iron: 3 mg