By , , Recipes, Wellness

Tuna Melt Pasta

Mmmm…Tuna Melt Pasta with Sun-Dried Tomato!
This is made with Buckwheat sourdough pasta which is high in fiber! If you look closely, you can see the buckwheat specks in the pasta!
Prep/cook time: 30 minutes
Makes: 3-4 Servings


  • 3 servings Kaslo Sourdough Buckwheat Pasta
  • 1 can Albacore flaked tuna (preferably sustainable caught), drained
  • 2 celery stalks, diced
  • 1/4 cup chopped sun-dried tomatoes
  • 1 cup 3.25% non-homogenized milk
  • 1 tablespoon organic butter
  • 1 cup raw organic unpasteurized cheddar cheese, shredded (save 1/2 cup for broiling)
  • Salt and pepper to taste
  • 2 teaspoons arrowroot powder or cornstarch (thickener)


  • Chop and dice sun dried tomatoes and celery. Mix with flaked tuna and set aside.
  • Combine milk and butter in a sauce pot on medium heat and add 1/2 cup cheese.
  • Boil water with salt in a medium sauce pot. Add Kaslo Sourdough Buckwheat Pasta. Cook to desired firmness (5-8 minutes).
  • Add tuna mixture to cheese sauce and stir. Stir thickener with 3 tablespoons milk then add to sauce pot. Continue string until thickened.
  • When pasta has finished cooking, drain and stir in tuna/cheese sauce with pasta.
  • In a greased cast iron pan, add pasta mixture, sprinkle with remaining cheese and broil for 5-7 minutes.


Serve and Enjoy!