Description
Healthy Tuna Noodle Casserole!
Scale
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
