¼ cup gluten free bread crumbs (we used rice crumbs)
1 tsp sweet paprika
salt
METHOD:
Preheat oven to 180°C and grease a ceramic baking dish or lasagna tray with coconut oil
In a large pot/saucepan, on medium heat melt coconut oil and whisk in gluten free flour until well combined
Pour in the entire can of coconut milk and alternate between whisking thoroughly and stirring with a wooden spoon until the consistency is smooth and thick. This will take a few minutes of whisking/mixing... be patient
Reduce heat to low and stir in dijon mustard, nutritional yeast, garlic powder, salt and a crack of black pepper. Stir together with a wooden spoon then add in ½ cup of water (or more) to return to a smooth, creamy, and cheesy sauce-like consistency
Remove cheese sauce from the heat and cook buckwheat pasta in a separate saucepan as per packet instructions
Add cooked pasta, broccoli florets, tuna, and spring onion into the cheesy sauce and fold until evenly combined
Transfer into a large ceramic baking dish or lasagna tray and sprinkle gluten free breadcrumbs, paprika, salt, and a little nutritional yeast on top
Bake in the oven for 15 minutes or until the top becomes golden and crispy. Enjoy!
