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Tuna Zoodle Casserole

  • Author: Cristina Curp
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 4 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American


Healthy Tuna Noodle Casserole!



  • 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
  • 23 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)


  1. First, make sure you have your mayo and cashew cream ready!
  2. Pre-heat your oven to 325F.
  3. 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.
  4. Mince onion and garlic, add in to the casserole dish.
  5. Thinly slice mushrooms and add them to the dish too.
  6. Open and drain tuna cans, flake the tuna into the casserole dish.
  7. Add in the salt, pepper, 1 tbsp mayo, mustard, lemon juice and rosemary.
  8. Mix well.
  9. Wrap the kitchen towel around the zucchini and squeeze the water out.
  10. Add the zoodles to the casserole dish and toss to combine.
  11. Pour in the cashew cream. Gently Mix.
  12. Cut your broccoli crown into florets and mince them into 1/4 inch pieces.
  13. Toss with chopped pecans in a bowl and mix with remaining mayo.
  14. Spread this mix over the top of the casserole.
  15. Sprinkle lightly with salt.
  16. Place in the oven and bake for 30-35 minutes.
  17. 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:

  • Nutrition Info, per serving: Calories: 272 Fat: 20.7 Grams Carbs: 8.1 Grams Protein: 14.6 Grams

Keywords: Keto Tuna Noodle Casserole