A dish with the addition of brown rice, this milk-free creamy super sauce is a very different version of Tuna Casserole Recipes Peas & Cashews capable of indulging the tongue with just 55 minutes to make it.
2 cups raw cashew nuts
1 1/2 cups brown rice
1 teaspoon sea salt
1 clove garlic, grated
2 cups frozen peas
2 cans tuna, drained
1 1/2 tablespoons olive oil, divided
2 cups fresh, gluten-free croutons
1/2 cup panko
- The first step is to put brown rice and water into the rice cooker.
- While waiting for the rice to cook, prepare a casserole. And drain the cashew nuts first.
- After that put cashew nuts, water, sea salt, and garlic into a blender.
- Puree all the ingredients in the blender at high speed. Then put peas and tuna into it.
- Keep a frying pan on the stove, put olive oil in it over medium heat.
- Then add the panko, let it roast, and stir occasionally.
- Place the large breadcrumbs and olive oil into a medium-sized bowl.
- When the rice is cooked, prepare the oven and preheat it to 350 degrees.
- Then prepare the casserole, and start covering with a thin layer of cashew cream sauce.
- Sprinkle with half the rice, sauce and repeat once more.
- The top is sprinkled with toasted panko and croutons.
- Do not cover the casserole, then put it in the oven and bake for 40 minutes.
- Remove the casserole leave for 5 minutes before serving.
- Serve the casserole over the table.
The traditional cheese sauce is thicker than cashew cream sauce, as it is more diluted. But don’t worry this will thicken when the tuna casserole is baked.
And to soak cashews between 4 hours with cold water can be even more to your liking.
- Category: Main Course
- Method: Casserole
- Cuisine: Italian
Keywords: tuna casserole recipes