WHAT YOU’LL NEED:

4 cups of your noodle of choice (I chose simple truths egg noodles)
1 can coconut milk
15 ounces of tuna (I used 3, 5 oz cans)
1 cup frozen peas
2 carrots
3 celery sticks
1/4 red onion
2 tbsp tapioca starch
1 tbsp Garam Marsala (optional, but I enjoy it)
1 tsp salt
1 tsp pepper
1 tbsp dill weed
1 cup water

Optional cheese, or dairy free cheese to top.

HOW TO PREPARE:

1. Boil some water on your stove, and cook your noodles

2. Set your oven to 375 F

3. Wash and chop your carrots and celery into small pieces. Chop your onion and gather your cup of peas

4. In a bowl, whisk and mix your coconut milk, tapioca, garam marsala, salt, pepper, dill, and water.

5. Add your tuna to a baking dish of your choice, I used a 10x10 deep glass dish.

6. Then add your peas, carrots, celery, onion, and your coconut milk mixture. Fill the coconut milk can up 3/4 of the way with water, and add it to the dish

7. When your noodles are done, drain and rinse them under colder water and add to your dish. Gently mix everything together

8. Option to top your dish with cheese or non dairy cheese.

9. Cook uncovered for 30 minutes, let cool once you take it out, and enjoy!