Tuna Noodle Skillet Casserole

Tuna Helper, move aside.  This is just as good and fast and allergy free!

Serves 2

1 cup gluten free pasta (we used Penne in the photo above.  Spaghetti noodles are another good alternative)

1/4 tsp. salt

1 T. minced dried onion

1/2 tsp. minced dried garlic

1 c. coconut milk

1/2 to 1 can solid pack tuna in olive oil

1 T. cornstarch or other alternative thickener (tapioca starch, potato starch, arrowroot starch)

1/2 tsp. salt

1/8 tsp. pepper

1/2 T. dried parsley

1 tsp. lemon juice

2 pinches, rubbed, thyme

Bring to boil 6 cups of water in a large saucepan.  Add pasta, 1/4 tsp salt, dried onion and dried garlic.  Boil according to package directions for the pasta, until pasta is al dente.  Do not over cook.

Meanwhile, gather your remaining ingredients.  Measure the coconut milk.  Open the canned tuna.  Use 1/2 to 1 can of tuna depending on how much tuna you like in your pasta.  In a small bowl or container, mix the tuna, cornstarch, 1/2 tsp salt, pepper, parsley, lemon juice and thyme.

When pasta is al dente, use a fine mesh strainer (so you don't loose the onion and garlic through the holes of a larger strainer) and strained off the water.  Pour pasta back into the saucepan.  Add the tuna mixture and coconut milk.  Return to medium heat.  Cook and Stir until sauce is thickened and bubbly.

Serve immediately.