Hello everyone, welcome to my latest recipe for Gluten Free and Dairy Free Spanish Tuna Casserole.
I’m glad it is the weekend – it has been a long week. I’m hoping the sun stays out in Scotland and I can get into the garden and maybe have a BBQ. I’m also going to put some time aside to get into the kitchen and make some Black Forest cupcakes, if they work out well I’ll share the recipe.
I’m lucky enough to have a group of lovely friends in Spain and sometimes pick their brain on different recipes they enjoy. This tuna casserole is really easy to put together and apart from the aubergine I had everything to make it in either in the fridge or the store cupboard.
Other Dinner Ideas
If you like this recipe for Gluten Free and Dairy Free Spanish Tuna Casserole then you might like to try one of my other dinner recipes:
- Make a pasta bake with my Gluten Fre eand Dairy Free Chilli Beef Pasta
- Try out a risotto with Gluten Free and Dairy Free Roasted Tomato and Smoked Bacon Risotto
- Have some fish with my Gluten Free and Dairy Free Homemade Fish Finger Buns
- Have a vegetarian option with my Gluten Free and Dairy Free Cheese & Tomato Potato Bake
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Spanish Tuna Casserole (Gluten & Dairy Free)
A gluten free and dairy free baked casserole of tuna, aubergine, peppers and tomatoes
Preheat the oven to 200 oC
Heat a drizzle of olive in a saucepan
Add in the garlic, onion and pepper and saute for 5 minutes
Stir in the tuna, chopped tomatoes, oregano, paprika and season to taste
Toss the aubergine slices in a drizzle of olive oil and a good pinch of salt
Heat a shallow pan on high and cook the aubergine slices for a couple of minutes on each side
Put half the tuna mix into the bottom of a casserole dish and top with half of the aubergine slices
Top with the rest of the tuna and aubergine slices
Pour over the beaten eggs and sprinkle on the cheese
Bake in the oven for 35 minutes
Serve with salad and gluten free bread