I can’t wait for the reviews on this one. So please try it and tell me what you think! It can be a skillet dinner or served up as a casserole. Either way, it’s comforting comfort food.
Prepare 2 cups of your choice of noodles according to package instructions then drain and reserve (see notes).
Blend at high-speed in high-powered blender for 1-2 minutes until mixture resembles milk:
1/2 cup BLANCHED ALMONDS (with skins are okay, too)
2 cups organic, gluten-free CHICKEN BROTH
1 tbls LEMON JUICE
2 tsp BRAGG’S LIQUID AMINOS
1 tbls gluten-free ONION POWDER
1/8 tsp white ground PEPPER (black is fine, too)
Dash of CAYENNE (optional)
In large pot or Dutch oven over medium heat whisk the following flours in heated oil for one minute to make a make a roux:
3 tbls OLIVE OIL
2 tbls GARFAVA FLOUR (Garbanzo/Fava bean flour)
1 tbls TAPIOCA FLOUR/STARCH
Whisking constantly, slowly add the nut milk mixture to the roux to create a creamy sauce. Continue whisking to remove any lumps. Then add:
2 cans chunk white TUNA
1-2 cups chopped steamed BROCCOLI or frozen PEAS (optional)
Salt to taste. Stir gently and simmer for 10 minutes then serve.
CASSEROLE OPTION: Pour above mixture into a casserole dish and top with crushed potato chips (if your diet allows), gluten-free bread crumbs tossed with olive oil or butter, or for a real NON gluten-free treat for the rest of the family, top with French’s Onions (rare junk food treat in this household, trust me!) and cheddar cheese. Bake 350˚F for 20 minutes until bubbly.
NOTES: I can't say enough about Tinkyada brown rice noodles. They hold up really well for rice noodles—no mush! And, they’ve got some fun shapes.
MODIFIED DIET CONSIDERATIONS: If on a grain-free diet or ACD diet, simply pour the tuna sauce over zucchini "noodles". ACD should also dieters omit tapioca starch.