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 430kcal
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
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).
Video
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