"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Tuna Noodle, by Christy Rheu, is from Christy's Gluten Free Recipes ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-2 cans of White Albacore or Tuna without added broth or hydrolyzed anything listed in the ingredients
12 oz Tinkyada Gluten Free Penne or Elbow Noodles 4 T Butter or Margarine 2 tsp Sweet Rice Flour or Cornstarch
1/2 C Mushroom Broth, Soy Milk or Milk or a combination of broth and milk
1 tsp dried Dill Weed Opt: Frozen Green Peas
Cook noodles according to package directions. Drain and leave in colander. Put pan back on burner on med heat. Add butter. When melted stir in flour or cornstarch and dill weed. Then add broth or milk. Mixture should be the consistency of hot cereal. Stir in albacore or tuna and break up with a fork. Return noodles to pan along with optional peas and cook till heated through.
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