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a bowl of tuna and pasta with sweet corn in a blue bowl
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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!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 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 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 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