Tuna Pasta Bake - Wheat Free Recipe - cooking recipe

Ingredients

200 g canned tuna, in brine, drained
180 g sweetcorn, canned
800 g chopped tomatoes
1 tablespoon tomato puree
1 garlic clove, crushed (or garlic puree)
1/2 teaspoon dried herbs
150 g low-fat plain yogurt
100 ml milk (any type including soya, goats)
2 -3 dashes Tabasco sauce
black pepper, freshly ground
cheese, grated
gluten-free pasta (or wheat-free pasta, or rice pasta)

Preparation

Cook the pasta and drain well.
In a separate saucepan put the tomatoes, tomato puree, garlic, herbs and tabasco, bring to the boil then simmer for 10 minutes.
Allow to cool slightly or when adding the yogurt it will curdle.
Add the yogurt and sweetcorn to the tomato mixture and mix well.
Put the tuna in with the pasta and mix to distribute the tuna evenly.
Then tip the tomato mixture on top and stir thoroughly.
Tip the mixture into an ovenproof dish and top with grated cheese.
Cook in the oven for 30-35 minutes, until the top is golden and the misture is bubbling.
Serve on it's own or accompanied by a green salad.