Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
Use zucchini NOT corn
Very quick dish to make after working or a busy day, suitable for the whole family.
Serves: 4
Prep time: 15 mins
Cooking time: 20 mins
Ingredients
- 425g can tuna (drained)
- 5 spring onions, thinly sliced
- 2 tbsp coconut oil
- 1 tsp ginger, grated
- 1 tsp garlic, crushed
- 1 tsp tumeric
- 1 tsp smoked paprika
- 1/2 cup sweet corn or zucchini, finely diced
- 1/2 cup celery, finely sliced
- 1 can coconut cream (or milk)
- 1/2 cup grated dairy free cheese, shredded (see note)
- 1 tbsp potato or tapioca flour (see note)
- 1 tsp salt
- pepper
Method
- On medium heat, melt coconut oil in saucepan.
- Add garlic, ginger, tumeric and paprika and stir for 3 minutes.
- Add spring onions, celery and sweet corn or zucchini and simmer until cooked (about 12-15 minutes).
- Add tuna and coconut cream and stir.
- Mix potato flour (or tapioca flour) in a small amount of water and add while stirring.
- Once it boils, it should thicken enough. (or repeat if extra thick is preferred)
- Stir in dairy free shredded cheese.
- Garnish with chopped coriander or parsley over top.
- Serve with bread rolls or creamy mashed cauliflower.
Notes
If low disaccharide, sweet corn can be replaced with zucchini.
I have discovered dairy free shredded cheddar cheese (and parmesan cheese) in my supermarket.
Potato flour and tapioca flour are both disaccharides, but I find the amount is not enough for me to warrant taking enzymes. Check your own bodies response.
