“A gluten free, dairy free Tuna Casserole. I came up with this because Tuna Casserole is a comfort food for me, but I can no longer eat the gluten-full pasta or make it with the creamed soup that my recipe calls for. I tried many different things using various milk substitutes and no pasta (or gluten free pasta) but this is the best recipe I came up with.”
2 1/2 cups

Ingredients Nutrition

  • 2 12 cups water
  • 12 cup polenta, uncooked
  • 5 ounces tuna, drained
  • 14 cup peas
  • 14 teaspoon celery salt
  • 12 teaspoon garlic powder
  • 12 teaspoon dill weed, adjust amount to taste if using fresh
  • 12 teaspoon herbes de provence
  • 1 bay leaf
  • 2 tablespoons butter substitute, non dairy


  1. Open can of tuna, measure peas, and have spices ready to measure - it is important to stir constantly in the beginning to avoid lumps so I like to have everything ready to go.
  2. Bring water to a boil.
  3. Stir as you sprinkle in polenta.
  4. As you add the rest of the ingredients (except butter sub.), continue stirring.
  5. After the polenta has thickened and the peas are no longer able to float, you only need to stir it every few minutes.
  6. Add butter substitute.
  7. Cook for about 20 minutes so flavors have time to blend.
  8. Serve warm.
  9. Refrigerate leftovers immediately.

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