Thursday, July 10, 2008

Gluten-Free Spaghetti Pesce

A quick Tuna-Pasta for a week-night dinner...

Since discovering that living in a wheat-free world suited my system a lot better, I’ve spent a bit of time experimenting with the variety of alternatives that are available. In the early days of wheat-free products there was, shall we say, a LOT of room for improvement. The breads typically tasted like cardboard and the pastas often failed to hold their shape, turning into a watery glug.

But behold the advancements of the 21st Century! Wheat-free breads and pastas are now being produced which rival and even surpass their wheaten counterparts.


San-Remo make a beaut range of Spaghetti, Tagliatelle, Penne, etc, that hold up under all the usual pasta tests: they remain aldente when cooked, they hold the sauce well on the plate, and they taste great.
















Here’s one of my week-night stand-bys - a quick and easy tuna-pasta with fresh herbs. It was so un-seasonally warm yesterday that a light pasta seemed just the thing – spring is definitely returning!
























I grew these Rocket and Chicory herbs myself, in pots by the back door, using organic compost.




















The recipe?

Spaghetti Pesce with Fresh Herbs

Ingredients:

1 packet of gluten-free spaghetti pasta,
1 can of dolphin-safe tuna in oil
1 large dollop of Organic soya mayonnaise

1 small red Spanish onion, finely sliced
a handful of fresh green herbs, shredded

(I used Rocket and Chicory, but basil, coriander, spinach, dandelion greens, etc, are also great)

Bring a large pot of water to the boil and cook the spaghetti until aldente - cooked, but with a slight firmness to the bite.

Drain most of the oil off the tuna and scatter it into a mixing bowl. Slice the Spanish onion finely and shred the green herbs and add them to the tuna. Add a dollop of mayonnaise to the tuna and herbs and mix through lightly.

On the weekend, you could make your own mayo from scratch, but for 'quick-and-easy', shop-bought organic does just fine.

When the pasta is cooked, drain it and place in a serving bowl. Top with the tuna mix and fold it though with a couple of large forks. Serve immediately with a sprinkle of freshly ground pepper.

Yum-oh!

5 comments:

Jen : ) said...

the lasagne sheets San Remo make are great too Kyle and if you season the white sauce just right no one even notices that I've left the cheese out for the perfect gluten and dairy free family meal : )

Kyle @ Yumoh said...

Mmmm, yum, Jen - any chance of getting your 'secret recipe' for dairy-free white-sauce?!? lol

Mum said...

Hoping that there will be a future feature of that lovely gluten and dairy free white sauce...what is the secret ingredient as I have found that soy milk with some arrowroot seasoned with powdered veggie stock makes a lovely white sauce...what do you make yours with Jen? Regina

Lori Lynn said...

Hi Kyle - I just found your blog by way of Susan's pancake round-up. Very interesting, I plan to visit often.

Christie @ fig & cherry said...

Yum! Sirena tuna in oil is the best brand! And with rocket? Delicious.

LinkWithin Related Stories Widget for Blogs