Kerry Withoos, Accredited Practising Dietitian


Tuna Macaroni Bake

Recipes > vegetarian

This low fodmap, low fat macaroni tuna bake makes for a delicious lunch or light dinner.


250g gluten free macaroni
1/3 cup gluten free breadcrumbs
¼ cup parmesan cheese, grated
2 ¼ cups low fat lactose free milk
4 tablespoons gluten free cornflour
425g canned tuna, drained
1 cup reduced fat tasty cheese, grated
salt and pepper to taste


Preheat oven to 180°C.

Cook pasta until just tender, drain and set aside.

In a small mixing bowl combine breadcrumbs and parmesan cheese. Set aside.

In a small mixing bowl combine ¼ cup of milk with cornflour to form a paste. Add remaining milk and mix well. Pour into a saucepan and heat over medium heat stirring constantly until thickened. Do not boil. Add tuna, grated cheese, salt and pepper, stirring until cheese has melted. Pour over cooked pasta, mix.

Pour into greased baking tray, top with cheese and breadcrumb mix. Bake in oven for 15 to 20 minutes.