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Paleo Tuna Zoodle Casserole served in a white ceramic bowl.

Paleo 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, thinly sliced
  • 1 teaspoon mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried rosemary
  • 1 tablespoon lemon juice
  • 23 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)


  1. Pre-heat your oven to 325°F.
  2. 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.
  3. Add onion, garlic, and mushrooms in to the casserole dish.
  4. 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.
  5. Wrap the kitchen towel around the zucchini and squeeze any excess water out. Add the zoodles to the casserole dish and toss to combine.
  6. Pour in the cashew cream and gently mix.
  7. 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.
  8. 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.


  • Serving Size: 1 serving
  • Calories: 272
  • Fat: 20.7g
  • Carbohydrates: 8.1g
  • Protein: 14.6g