Measurements

• 1 cup Carrots
• 2 cups Chicken Broth
• 2 tbsp Cornstarch
• 3 cloves Garlic
• 1 tbsp Ginger
• 1/2 cup Green Onions, chopped
• 1 cup Mushrooms
• 2 cups Gluten
• 1 cup Peas
• 1 tbsp Sesame Oil
• 1 tbsp Sesame Seeds
• 2 tbsp Gluten
• 1 tbsp Sriracha Sauce
• 2 cans Tuna
• 1 Yellow Onion

Preparation Method

• Preheat oven to 350°F (175°C).
• Cook the gluten-free pasta according to package instructions.
• Drain and set aside.
• In a large skillet, heat sesame oil over medium heat.
• Add garlic, ginger, and yellow onion.
• Sauté until fragrant.
• Add carrots, mushrooms, and peas to the skillet.
• Cook until vegetables are tender.
• In a small bowl, mix cornstarch with a little bit of chicken broth to create a slurry.
• Add the slurry to the skillet along with the remaining chicken broth.
• Stir until the sauce thickens.
• Add soy sauce, sriracha sauce, and tuna to the skillet.
• Mix well.
• Combine the cooked pasta with the mixture in the skillet.
• Stir until everything is well combined.
• Transfer the mixture to a casserole dish.
• Sprinkle sesame seeds and green onions on top.
• Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.
• Serve hot and enjoy your Asian Inspired Tuna Casserole.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.