This grain-free, dairy-free Paleo Tuna Zoodle Casserole is cozy, healthy, and budget-friendly. Made low carb and Whole30-friendly with zoodles, plus egg-free and nut-free options!
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 he and I were serious I had added sea life back into 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.
This Paleo Tuna Zoodle Casserole is the upgraded version. Real tuna, gluten-free, dairy-free, and delicious. This recipe makes for awesome meal prep, it’s comfort food in a bowl!
Ingredients
- Albacore Tuna: if we’re voting with our dollars, I’m voting for sustainably caught, wild tuna. It’s the most nutrient dense version and it supports fishing practices that protect our oceans.
- Cashew Cream: 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, and in this Paleo Tuna Casserole, it adds a dairy free creamy element that really makes the recipe comfort food!
- Pecans: while you can also use walnuts or cashews, I think pecans add the perfect level of crunch and fatty, nutty flavor.
- Paleo Mayo: my favorite pre-made mayo is Primal Kitchen. You can also make your own homemade mayo.
Step by Step Instructions
- STEP 1: Pre-heat your oven to 325°F. 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.
- STEP 2: Add onion, garlic, and mushrooms in to the casserole dish.
- STEP 3: Open and drain tuna cans, flake the tuna into the casserole dish. Add in the salt, pepper, 1 tablespoon mayo, mustard, lemon juice and rosemary. Mix well.
- STEP 4: Wrap the kitchen towel around the zucchini and squeeze any excess water out. Add the zoodles to the casserole dish and toss to combine.
- STEP 5: Pour in the cashew cream and gently mix.
- STEP 6: Toss broccoli with chopped pecans in a bowl and mix with remaining mayo. Spread this mix over the top of the casserole and 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 Tips and Variations
- Nut-free: you can make this Paleo Tuna Zoodle Casserole nut-free by using a sun butter or tahini to make a cream sauce. Mix 2 tablespoons with 1/2 cup water until smooth. You can also use this cauliflower alfredo recipe. Omit the pecans.
- Egg-free: skip the mayo, mix 1 tablespoon of gelatin with cream sauce or use AIP cheese.
- Baking dish: use a 5×7 or 8×8 baking dish. Double the recipe for a full-size casserole!
- Storage: store in an airtight container in the fridge for up to 5 days.
- Reheating: reheat in the oven at 350°F or in a pan with a tablespoon of bone broth, covered with a lid.
Frequently Asked Questions
Absolutely. Tuna is a great source of protein and omega-3 fatty acids. The low carbs in this dish paired with the healthy fats and lots of protein from tuna make it a great keto option.
Lots of healthy fats keep this casserole nice and moist. When reheating, you can add a tablespoon of bone broth to the pan and cover it with a lid.
If you have a good egg-free mayo, go for it!
You can make this Paleo Tuna Zoodle Casserole nut-free by using a sun butter or tahini to make a cream sauce. Mix 2 tablespoons with 1/2 cup water until smooth. You can also use this cauliflower alfredo recipe. Omit the pecans.
Looking for more free recipes?
Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.
Paleo 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, thinly sliced
- 1 teaspoon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 1 tablespoon lemon juice
- 2–3 tablespoon paleo mayo (Primal Kitchen or Homemade, search one minute mayo for my recipe)
- 1 broccoli crown, cut into florets then minced into 1/4 inch pieces
- 1/2 cup chopped pecans (or walnuts, or cashews)
- 2/3 cup cashew cream (see text above for details)
Instructions
- Pre-heat your oven to 325°F.
- 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.
- Add onion, garlic, and mushrooms in to the casserole dish.
- Open and drain tuna cans, flake the tuna into the casserole dish. Add in the salt, pepper, 1 tablespoon mayo, mustard, lemon juice and rosemary. Mix well.
- Wrap the kitchen towel around the zucchini and squeeze any excess water out. Add the zoodles to the casserole dish and toss to combine.
- Pour in the cashew cream and gently mix.
- Toss broccoli with chopped pecans in a bowl and mix with remaining mayo. Spread this mix over the top of the casserole and 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:
- Nut-free: you can make this Paleo Tuna Zoodle Casserole nut-free by using a sun butter or tahini to make a cream sauce. Mix 2 tablespoons with 1/2 cup water until smooth. You can also use this cauliflower alfredo recipe. Omit the pecans.
- Egg-free: skip the mayo, mix 1 tablespoon of gelatin with cream sauce or use AIP cheese.
- Baking dish: use a 5×7 or 8×8 baking dish. Double the recipe for a full-size casserole!
- Storage: store in an airtight container in the fridge for up to 5 days.
- Reheating: reheat in the oven at 350°F or in a pan with a tablespoon of bone broth, covered with a lid.
Nutrition
- Serving Size: 1 serving
- Calories: 272
- Fat: 20.7g
- Carbohydrates: 8.1g
- Protein: 14.6g
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
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!
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!
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!
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!
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!
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!!
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?
Andrea says
Could you substitute spaghetti squash for the zoodles?
Cristina says
Sure thing!
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!
Keto Recipes says
Great recipe!!!
Cristina says
Thanks!
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.
Seinya says
What size casserole dish? 8×8?
Cristina says
It’s a 5×7 I believe.
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.
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!!!
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!