This grain-free, dairy-free Paleo Tuna Casserole is cozy and healthy. Made low-carb and Whole30-friendly with zoodles, plus egg-free and nut-free options!
The inspiration behind this paleo comfort food
My husband loves Tuna Noodle Casserole. I have to admit, I didn’t even know what it was until I met him. The first time I made tuna noodle casserole for my husband, I was vegan. Ha! Yes… I used to be vegan. Well, by the time him and I were serious I had added sea life back in to my diet. So I made him this dairy free, heavy, gluten-full tuna casserole with lots of dairy free cheese. He ate it. Bless his heart.
Tuna casserole just one of those things, like many American comfort food staples, we didn’t have in my house. My parents are Cuban and they immigrated to this country in the eighties. While I don’t think my moms cooking was very representative of Cuban cooking, she had her own style and it definitely didn’t include casseroles.
Recreating a paleo tuna casserole
I like to think of my mother as my greatest teacher. I inherited her passion for cooking and some of her skill too. My style has evolved from mimicking hers to include dishes from all over. This is greatly attributed from that knowledge of different jobs in kitchens, moving around with the military, and loving to go out to dinner, plus traveling!
Today I wanted to create something SUPER easy to make. A budget friendly, time friendly, low carb meal that fit in with my macros. I wanted something warm. It’s been a crazy few days and this girl needs all the comfort she can get.
THIS PALEO TUNA CASSEROLE HAS ALL OF THAT. AND IT’S TASTY AF!
The secret to a creamy, dairy free zoodle casserole
Like a lot of my dairy free creamy recipes, cashew cream is key! If you’re not already making my cashew creamer for your coffee and other cooking needs you are missing out! This stuff is thick, creamy, and thickens when warmed. It’s amazing. Get the recipe for dairy free Cashew Cream HERE.
Make this paleo tuna casserole egg free and/or nut free
To make this tuna casserole NUT FREE:
You can make a cream sauce by using sun butter or tahini. Mix 2 tablespoons with 1/2 cup water until smooth.
Or you can use cauliflower Alfredo, recipe HERE.
To make this tuna casserole EGG FREE:
Skip the mayo, mix 1 tablespoon of gelatin with cream sauce or use AIP cheese, recipe HERE.
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Tuna Zoodle Casserole
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Description
Healthy Tuna Noodle Casserole!
Ingredients
- 1 large zucchini
- 2 cans Safe Catch Albacore Tuna, in water
- 1/2 cup diced onion
- 1 minced garlic clove
- 3 large cremini mushrooms
- 1 tsp mustard
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp dried rosemary
- 1 tbsp lemon juice
- 2–3 tbsp paleo mayo (Primal Kitchen or Homemade, search one minute mayo for my recipe)
- 1 broccoli crown
- 1/2 cup chopped pecans (or walnuts, or cashews)
- 2/3 cup cashew cream (see text above for details)
Instructions
- First, make sure you have your mayo and cashew cream ready!
- Pre-heat your oven to 325F.
- Zoodle your zucchini. Lay the zoodles flat on a clean kitchen towel and sprinkle with salt. Let them rest here to they release liquid while you prep the rest.
- Mince onion and garlic, add in to the casserole dish.
- Thinly slice mushrooms and add them to the dish too.
- Open and drain tuna cans, flake the tuna into the casserole dish.
- Add in the salt, pepper, 1 tbsp mayo, mustard, lemon juice and rosemary.
- Mix well.
- Wrap the kitchen towel around the zucchini and squeeze the water out.
- Add the zoodles to the casserole dish and toss to combine.
- Pour in the cashew cream. Gently Mix.
- Cut your broccoli crown into florets and mince them into 1/4 inch pieces.
- Toss with chopped pecans in a bowl and mix with remaining mayo.
- Spread this mix over the top of the casserole.
- Sprinkle lightly with salt.
- Place in the oven and bake for 30-35 minutes.
- It will be toasty on top and creamy inside! Make sure to use a knife to cut your pieces before serving or your zoodles will pull out the whole thing!
Recipe Notes:
Use a 5×7 or 8×8 baking dish. Double the recipe for a full-size casserole!
Nutrition
- Serving Size: 1 serving
- Calories: 272
- Fat: 20.7g
- Carbohydrates: 8.1g
- Protein: 14.6g
Keywords: Keto Tuna Noodle Casserole, paleo tuna casserole, zoodle casserole, keto casserole
Lauren Juarez says
I love this recipe! I use broccoli rice on top to save time and broil for 3-5 mins to give it a little more crunch. Thank you for sharing. Also, how many servings is this recipe? I see your nutritional info but can’t find how many servings. Thank you!
Cristina says
Great IDEA!
Vicki says
I made this tonight, It was amazing! I did saute the mushrooms, onions and garlic prior to adding them to the cassserole. Also, I added a bit of cheddar cheese. The result was the best tuna casserole I have ever had. Thank you
Cristina says
Mmmmm yum!!!
tra says
How many servings are in this recipe?
Cristina says
Four, it’s a small casserole… you can double it to make it in a full size casserole dish.
Seinya says
What size casserole dish? 8×8?
Cristina says
It’s a 5×7 I believe.
Alex says
Have you ever tried freezing the casserole? If yes: (a) before or after cooking. (B) How did it hold up? Thanks.
Cristina says
I have not tried freezing it. However, if you are going to, I would freeze after cooking.
Keto Recipes says
Great recipe!!!
Cristina says
Thanks!
Rebecca says
Hi! I made this tonight and it came out truly amazing!!! Seriously my new favorite recipe–thank you so much! 🙂 I did follow Vicki’s lead (Commenter above) and sauté the mushrooms/onions/garlic together before adding them to the casserole and also added 1/4 cup shredded sharp cheddar on Top right before baking. This is such a fantastic and healthy twist on an old favorite. I will definitely be making it again and look forward to trying your other recipes!
Cristina says
Oh thank you so much Rebecca!! So thrilled you loved it!
Andrea says
Could you substitute spaghetti squash for the zoodles?
Cristina says
Sure thing!
Mira says
HeY! Do u think i can sub the cashew cream with coconut cream?
Cristina says
I don’t think it will be thick enough, maybe cauliflower cream?
Nicole busse says
Good lord this recipe is AMAZING! Im not a fan of hot tuna so i used rotisserie chicken. When i made my cashew cream, i also threw in Two cloves of garlic and a couple shakes of dry mustard…so good!
Cristina says
love those modifications!! Yum!!
Stephanie, One caring mom says
Im trying to eat low carB, but i do miss casseroles – eSpecially tuna noodle casseroles. I cant wait to try this – thank you!
Kristen says
This recipe is the bomb. I’ve made it twice in a week and plan to make it again for friends this weekend! If you like tuna noodle casserole it is a must!!!
Cristina says
thank you so much for coming back to leave a comment! Yeay!
Joanna says
Oh my goodness, girl – this was so delicious! There are so many flavors working together here, so perfectly. It’s definitively going into my rotation!
★★★★★
Laura K. says
I made this and rocked my husbands world by crushing up cassava chips over the top. So yummy! First time I made cashew cream!
Cristina says
Yum!
Rachel says
Yum! I made with shredded chicken and your Alfredo sauce, sooooo good. Definitely keeping this one in rotation. Love the broccoli, pecan mayo topping, next time I’m going to finish it off with drizzle of good olive oil and a few minutes under the broiler.
Cristina says
Yeahh Thanks Rachel!
Betty Salek says
So I made this with cauliflower Alfredo sauce, was skeptical but I need to admit, this is really good. I will definitely make this again.
★★★★★
Cristina says
yeeeaaahhh
Rebecca says
Hi! I have made this many times now as it has become a favorite in our household. I have a lot of canned salmon right now, but no canned tuna (and trying to avoid extra trips to the store). Do you think this recipe would translate well substituting salmon? I have also been adding 1/4 cup cheddar on top right before baking, so I would also be curious to hear your thoughts on still adding the cheese (or not) if I use salmon. Thank you SO much! 🙂
★★★★★
Cristina says
Salmon would be great in this!
Rebecca says
So, it turned out great with the salmon (and the cheese). ? I just made it (AGAIN) last night but was able to use the original tuna. This is such a keeper recipe. I grew up on regular tuna noodle casserole (and my husband always looked forward to when I would make it, but now he prefers this healthier version).
★★★★★
Cristina says
Awesome!
Jen says
I don’t tolerate cashews all that well…so I used Cristina’s Cauli Alfredo from Made Whole…SO GOOD! I have made this twice in two weeks now during our shelter in place. I also used slightly undercooked spaghetti squash instead of zucchini (not a fan). After squash wasI cooked, i cut each half into quarters to make the “noodles” smaller and bite-sized. PERFECTION!! THANK YOU CRISTINA!!
★★★★★
Cristina says
Amazing Jen! Love that modification!