Here is my cleaned up version, though I wouldn't call this "healthy." Yes, it's dairy and gluten free, and definitely a better choice, but it's still an indulgent meal. This is on our once and a while list. I used Daiya mozzarella today, but I've also used the cheddar. The pepperjack shreds might really spice this up for a grown up flavor.
1 small onion, chopped
4 celery stalks, chopped
1 can unpressed coconut milk
1c unsweetened cashew or almond milk
1T olive oil
1/2t garlic powder
1T onion powder
1t pink Himalayan salt
2-3 cans sustainable wild caught tuna, drained
1/2 bag Daiya shreds, any flavor
1 box gluten free pasta, cooked 1/2 suggested cooking time on package
Warm the olive oil over medium heat, then saute the onion, celery and salt about 5 minutes until fragrant and translucent. Add the rest of your seasonings, then stir in the can of coconut milk and cup of milk. Bring it to a nice bubbling heat, then stir in the Daiya Shreds and whisk until smooth and creamy. Add your tuna and mix well to break it up.