I used to have a love affair with Tuna Mac and Peas, long ago when I was single and broke. And then when I was engaged and broke. And then when I was married and broke. And then when I was married with a baby and broke. And, it turns out that now, doing well, I still love my Tuna Mac and Peas. However, these days it is a bit more complicated than opening a 25 cent box of macaroni, preparing according to label directions, and dumping in a can of tuna and some frozen peas. See, I am yet to find a decent box of mac and cheese that fits our allergen restrictions. So, it has been a long time since I have pursued the beloved Tuna Mac. Until just recently, I just couldn’t figure out a way to replicate those gooey noodles with the pleasant pop of peas. But recently, with the help of our beloved Daiya cheese shreds, I was able to make the most tummy pleasing, allergen friendly (unless, of course, you are allergic to tuna… or peas…) Tuna Mac and Peas! Oh, yes, my taste buds were just singing about it! So, of course, I’m here to share the recipe with you!
Tuna Mac with Peas – Dairy Free, Gluten Free, Soy Free
2 Cups gluten free pasta (The recipe says Mac, as in macaroni, but you can use whatever shape you like best.)
1 Can tuna in water, drained (If you can’t have soy, be sure to read your tuna can. Most tuna is water is actually tuna in soy broth. Within the same brand, some varieties will actually only be in water and salt.)
1/2 – 3/4 Cup Daiya Cheddar Style Shreds
1/2 Cup frozen (or fresh or canned in a pinch) peas
In one saucepan, heat several cups of water to boiling, to cook the pasta. Once the water is boiling, add the pasta and boil until tender.
In a separate sauce pan, combine tuna, Daiya, and peas. Stir frequently as the cheese substitute melts. If it isn’t turning goopy, add in a few spoonfuls of the boiling pasta water and stir, until it reaches the proper consistency. Once it is properly gooey, remove from the heat and place a lid on the pot.
When pasta is cooked to your liking, drain it and return to the pan. Scrape the tuna mixture into the pan with the pasta, and stir to combine.
Fix a bowl for yourself and one for any naked kitchen helpers who have been hanging around.
As a side note, this recipe is VERY flexible. If you like it cheesier, add more cheese. If you like more peas (like I do), go ahead and add them in. It is easy to double or triple the recipe for a larger family dinner – this recipe fed me and Elliott, while Sofi ate about half of a serving and had a half a serving of plain pasta with Daiya. Walter, my non-adventurous friend, had plain noodles with cheese as well.
So, what about you? Have you ever tried Tuna Mac? Do you love it as much as I do?