Tuna Zoodle Casserole (Whole30, Paleo, Keto)

Name: Tuna Zoodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
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)

Published:12/10/18Updated:01/25/19

46 Comments This post may contain affiliate links.

MY HUSBAND LOVES TUNA NOODLE CASSEROLE. I HAVE TO ADMIT, I DIDN’T EVEN KNOW WHAT IT WAS UNTIL I MET HIM.

It’s 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.

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!

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.

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. THIS HAS ALL OF THAT. AND IT’S TASTY AF!

YOU WILL NEED TO MAKE CASHEW CREAM FOR THIS.

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.

Cashew Cream Recipe:

Soak 2 cups whole raw cashews. Submerge in water with a pinch of salt for at least 4 hours or overnight.

Drain. Rinse.

Place soaked cashews in blender. Add in 2.5 cups filtered water. Blend on high until silky smooth

Store in a jar in the fridge up to a week. Boom.

Variations

To make this 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 EGG-FREE:

Skip the mayo, mix 1 tablespoon of gelatin with cream sauce or use AIP cheese, recipe HERE.

Use a 5×7 or 8×8 baking dish. Double the recipe for a full-size casserole!

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