Gluten Free Tuna Pasta Bake
by
June Norton
It’s time to meet our next influencer, June from @nutrition.byjune.
June has created this delicious winter warmer packed full of veggies and protein and we couldn’t be more excited to share this recipe with you!
But first, meet the creator June…
June is an accredited sports nutritionist from Wollongong, and was born in Belgium. Growing up in the cultural cities of Europe and having a history of chefs in the family meant that June’s passion for food was inevitable.
June Norton - Sports Nutritionist
Her mission is to help people create healthy meals that suit their lifestyle. June loves developing healthy, quick and convenient recipes that help anyone create fundamental nutrition habits. She also loves to help clients achieve their ideal body composition using her experience from the sports nutrition industry as well as helping them prioritise their overall health.
June is busy completing her diploma of counselling, with the goal of working in the space of disordered eating to help others improve self confidence through a healthy relationship with food and themselves.
Give June a follow on Instagram @nutrition.byjune or to achieve the happiest and healthiest version of yourself, check out her coaching services by clicking the button below.
Check out this recipe below!
Gluten Free Tuna Pasta Bake
Ingredients
1 large tin of tuna in spring water (425g)
1 broccoli (head + stalk)
1/2 cauliflower
1 onion
2-3 garlic cloves
30g butter/margarine/nuttelex
2 cups of skim milk (or plant based alternative)
1 salt reduced chicken stock cube
pepper, salt, smoked paprika
80g mozzarella cheese (grated)
Method
Preheat the oven to 200°C.
Bring a medium pot of water to the boil and boil the pasta until al dente. Drain & layer in an oven proof baking tray.
Roughly chop the broccoli and cauliflower (include stems too, they are actually full of different nutrients compared to the florets) and steam for 5 mins.
In a medium pan, on a high heat, saute the onion and garlic with a dash of EVOO.
Prepare the bechamel sauce: melt the butter/nuttelex on a medium heat in a medium pot, once melted add the teff flour and stock cube and combine.
Slowly add (1/2 a cup at a cup) the skim milk and the mixture will thicken over time.
Allow to simmer for a few minutes and then take off the stove and add half of the mozzarella cheese, the onion and garlic, tuna and the broccoli + cauliflower.
Pour the vegetables + bechamel into the baking tray and stir through the pasta.
Top with the remaining cheese and bake until golden brown.
Makes 4-6 serves, enjoy!
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If you’d like to be featured as our next Teff Inspired Recipe, feel welcome to email us at getintouch@outbackharvest.com.au