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    Home » Recipes » Gluten-Free 30 Minute Meals

    Published: Apr 28, 2020 · Modified: May 10, 2020 by Jen Wooster

    Stovetop Tuna Noodle (GF, DF)

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    gluten free tuna noodle casserole for pinterest

    Weeknight bliss... one pot, stovetop tuna noodle casserole. We made this recipe gluten-free and dairy-free but loaded it with flavor. The whole family is going to love it!

    one pot tuna noodle in pan

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    Jump to:
    • Recipe Ingredients & Substitutions
    • Adding a Cheesy Topping (optional)
    • How To Make One-Pot Tuna Noodle
    • 📖 Recipe
    • ⭐Reviews

    I have to note that all the one-pot pasta recipes I have seen all said they didn't work with gluten-free pasta. And maybe those specific recipes did not, or maybe it is that gluten-free pasta has come a long way since they were published. Either way, I am so glad I tried to figure out a gluten-free tuna noodle recipe stovetop style.

    You are going to love this tuna noodle recipe, it has so many wonderful things going for it!

    • Free from both gluten and dairy
    • Ready in under 30 minutes making it an easy weeknight recipe
    • Crunchy topping that is so satisfying
    • One pot and made on the stovetop, no need to heat up the oven
    • Uses pantry staples
    • No canned cream of mushroom soup

    Recipe Ingredients & Substitutions

    • Gluten-Free Breadcrumbs- GF breadcrumbs are one of those things I always have on hand, as I don't have the patience to make them from scratch for simple recipes like this one. If you don't have breadcrumbs on hand good substitutes include toasted slivered almonds, crushed up tortilla or potato chips, or crushed up rice crackers. The crunch the breadcrumbs give this recipe is extremely important to the overall texture so don't skip out on this step!
    • Gluten-Free Pasta- This recipe is specifically for gluten-free rice-based pasta.If you are not eating gluten-free regular wheat flour pasta will work. For a one-pot pasta recipe, you need dried pasta.
      • Regardless of what type of pasta you choose the pasta needs to be either small shapes like elbow or penne or long thin shapes like spaghetti. The cook time should be no more than 10 minutes.
      • Legume and plant-based veggie kinds of pasta are great, but they don't work in this recipe. These pasta alternatives generate too much foam and give the sauce an unpleasant texture.
    • Canned Tuna- Any tuna canned in water is fine. Just be aware if salt has already been added. You can also substitute with skinless boneless sardines, just like in our lemon & artichoke zoodle recipe, these two fishes are easily interchangeable.
    • Mayonnaise- In lieu of canned cream of mushroom soup we are sauteing our own fresh veggies and stirring in mayonnaise at the end. If you are not avoiding dairy, greek yogurt makes a lovely substitute.
    • Dijon Mustard- We went light on the dijon, just a little background flavor. If you don't have dijon mustard a brown or grainy mustard works. You can also substitute 1 teaspoon of dry mustard plus 1 teaspoon of cider vinegar.
    • Fresh & Frozen Veggies- We use fresh onions, celery, and mushrooms in this recipe. I typically use a brown, or chestnut, mushroom in this recipe. Any button, cremini, or baby Bella works the same. You can even get fancy and do a wild mushroom blend for an adult version of this comfort food classic. We used frozen peas in this recipe because fresh peas are hard to find year-round. You can substitute fresh for frozen using the same instructions. No need to precook. You could also use frozen french green beans as a substitute.
    • Herbs & Spices- This recipe calls for a small bit of dried thyme, a lot of dried dill, and fresh parsley to add some brightness at the end. The use of dried versus fresh is really about availability. Feel free to substitute with fresh thyme and dill. I suggest the leaves from one sprig of thyme and 3 tablespoons of chopped fresh dill.
    dairy free tuna noodle casserole in bowl

    Adding a Cheesy Topping (optional)

    I wanted to make this recipe dairy-free and I wasn't thrilled with the taste compatibility with the dairy-free shredded cheeses I had available. If you wanted to add a cheesy topping (dairy-free or regular) to your tuna noodle casserole we have two options.

    Option 1: Add the cheese between steps 6 and 7 in the recipe. Sprinkle the cheese on, let it melt, then scoop into bowls and top with the breadcrumbs and parsley. Mixing the breadcrumbs with the cheese resulted in them losing their crunch- too much steam.

    Option 2: Mix the shredded cheese and the breadcrumbs and pop under the broiler until the cheese has melted and the breadcrumbs have crisped up, 3-4 minutes.

    How To Make One-Pot Tuna Noodle

    • Toast the Breadcrumbs- we get this out of the way first. Move the toasted breadcrumbs to a plate and wipe out the pan. Alternately, you could toast in another pan while the pasta is cooking to save yourself 5 minutes, but then it isn't a one-pot meal. Your call.
    • Cook the Veggies- We like to keep it simple, saute the onion and celery, give the garlic a quick hit of heat and then add the mushrooms. Depending on the freshness of your mushrooms they may release a lot of water. That is OK, just cook down until the water is evaporated and then deglaze the pan with white wine or chicken stock.
    • Stir in the Pasta & Water- At this point stir in your pasta and HOT water. You can microwave it, turn your faucet on the hottest setting, or boil it separately. We keep the hot water temp pretty high in our house so I use straight from the tap. Start with 4 cups of water, add more as needed. Pasta that has a quick cook time, under 6 minutes will require closer to 4 cups while pasta at the top of the 10 minute range will take closer to 5. If you put in too much just boil it down.
    • Stir in Remaining Ingredients- At the end stir in the remaining ingredients and heat until just warmed through.
    • Garnish- Top your tune noodle "casserole" with chopped parsley and the breadcrumbs. You can even add green onions or a squeeze of fresh lemon.

    Stovetop gluten-free tuna noodle leftovers can be stored, covered, in the fridge for 3-4 days. Reheat on the stove with a ¼ cup of water.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    gluten free tuna noodle in a bowl and one pot serving pan

    Stovetop Tuna Noodle

    Recipe Created By: Jen Wooster
    Tasty gluten & dairy free one-pot stovetop tuna noodle casserole could not be easier to make using pantry ingredients.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Dinner, Main Course
    Cuisine American, Comfort Food
    Servings 4
    Calories 594 kcal

    Equipment

    • High sided saute pan

    Ingredients
      

    Crunchy Topping

    • ½ cup unseasoned gluten-free breadcrumbs
    • 1 teaspoon olive oil
    • ¼ teaspoon garlic powder
    • ¼ teaspoon kosher salt

    One-Pot Tuna Noodle

    • 2 tablespoon olive oil
    • 1 medium white onion, diced
    • 1 stalk celery, diced
    • 2 cloves garlic, minced
    • 8 oz mushrooms, diced
    • ¼ cup white wine or sub chicken stock
    • 1 teaspoon dijon mustard
    • 1 teaspoon dried dill
    • ¼ teaspoon dried thyme
    • 1½ teaspoon kosher salt
    • ½ teaspoon black pepper
    • 8 oz gluten-free penne*
    • 4-5 cups hot water
    • ½ lemon, juiced
    • 2 4.5oz cans of tuna in water, drained
    • 1 cup peas
    • ⅓ cup mayonnaise
    • fresh parsley, finely chopped for garnish

    Instructions
     

    • In a wide pan over medium heat add breadcrumbs, olive oil, garlic powder, and salt. Toast 3 to 5 minutes until golden brown. Transfer breadcrumbs to a plate and wipe out pan.
      toasting gluten free breadcrumbs for tuna noodle
    • Return the pan to the heat, add olive oil, celery, and onion. Saute for 5 minutes, until the onion begins to soften. Add garlic, saute an additional 30 seconds.
      sauteing onions for tuna noodle casserole
    • Add mushrooms, saute until they begin to release their water, about 5 minutes.
      saute mushrooms in pan for tuna noodle casserole
    • Deglaze the pan with the white wine. Add the dijon, salt, pepper, dried dill, and dried thyme.
      cream of mushroom from scratch for tuna noodle
    • Once the wine has evaporated, stir in the dried penne pasta and add 5 cups HOT water. Bring to a boil. Reduce heat to medium-low. Simmer uncovered until water has evaporated and penne is done**.
      gluten free pasta for stovetop tuna noodle
    • Stir in lemon juice, tuna, peas, and mayo. Simmer on low until heated through.
      stirring in mayo for from scratch tuna noodle recipe
    • To serve, scoop into bowls and sprinkle on breadcrumb topping. Garnish with fresh parsley.
      serving stovetop tuna noodle with bread crumb topping

    Video

    Notes

    *Small pasta, like elbow and penne, and thin long pasta, like spaghetti and linguine, work well with this recipe as well. Pasta should be rice-based and take less than 8-9 minutes to cook through.  Legume and other vegetable-based pastas do not work in this recipe. 
    **Add additional water if pasta is not cooked and pan is dry. This may happen at higher altitudes.  There should be about ⅓ cup of water left when the mayonnaise is added.  
    See post regarding cooking times and total water amounts for pasta. 
     

    Nutrition

    Calories: 594kcal | Carbs: 63g | Protein: 28g | Fat: 26g | Fiber: 5g
    Keyword casserole, Dairy Free, Gluten Free, noodles, One Pot, pantry recipe, Quick, tuna
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!
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    Reader Interactions

    Comments

    1. Rebecca says

      November 13, 2020 at 3:20 pm

      We ended up with a soupy mess! I have never heard of pasta being boiled with pre-sautéed vegetables. I would never recommend boiling the vegetables at ALL. If I make this again I will cook the pasta separately, which is the only proper way to cook pasta.

      Reply
      • Jen says

        December 02, 2020 at 8:07 am

        Hmmm Not sure what went wrong. We appreciate the feedback and will retest and update the recipe.

        Reply
    2. Biana says

      April 30, 2020 at 9:35 pm

      5 stars
      This tuna noodle recipe looks so simple, and so delicious! I love tuna, and will be trying the recipe soon.

      Reply
    3. Gabby says

      April 30, 2020 at 7:15 pm

      5 stars
      One pot meals are the only way to go on a weeknight. Also love that this is gluten and dairy free. My husband adores tuna pasta dishes so he's going to be happy when he gets this on his plate!

      Reply
    4. Jeannette says

      April 30, 2020 at 6:54 pm

      5 stars
      Wow. I love how it's all in one pot with such simple pantry staples! What an incredible recipe to have in my back pocket for those rainy days! Thanks for sharing 😀

      Reply
    5. Roxana says

      April 30, 2020 at 5:47 pm

      5 stars
      That looks like an easy recipe but with ton of flavor. I suppose I can use vinegar instead of wine? Going to try it soon.

      Reply
      • Jen says

        May 01, 2020 at 3:07 pm

        You can substitute stock or lemon juice.

        Reply
    6. Sandhya's Kitchen says

      April 30, 2020 at 5:41 pm

      5 stars
      I really love One Pot Recipes. This noodle is such a fuss free quick recipe.

      Reply

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    picture of Jen

    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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