Description
If you grew up in the American Midwest, you know tuna casserole. This is an autoimmune protocol and paleo “zoodle” version that is packed with vegetables and flavor!
Ingredients
Scale
- 4–5 cups of zucchini noodles (from 2–3 large zucchinis)
- 1 teaspoon salt
- 3 tablespoons coconut oil (divided)
- 1 small onion, diced
- 2 celery stalks, minced
- 3 garlic cloves, crushed
- 4 ounces white button mushrooms, minced
- 1 teaspoon fresh thyme leaves
- 3 tablespoons cassava flour
- 1 1/2 cups bone broth
- 1/2 cup coconut milk
- 2 cans tuna (5 ounces each)
- 1 cup plantain chips, crushed
Instructions
- Place spiralized zucchini noodles in colander and toss with salt. Allow to drain for 30-60 minutes and then squeeze as much excess water as you can out of them.
- Transfer salted and drained zoodles to a 2-3 quart casserole dish.
- Preheat oven to 375° F.
- In a skillet over medium heat, sauté onion and celery in 1 tablespoon coconut oil until soft (about 3 minutes) then add garlic and mushrooms and continue cooking until everything is soft and lightly browned (about 5 more minutes).
- Spread cooked vegetables evenly over top zoodles and return now empty skillet to the heat.
- Add 2 more tablespoons coconut oil to the skillet and cassava flour. Cook and stir vigorously until brown (about 2 minutes). Add broth and continue cooking and stirring until a thick gravy has formed (about 3 minutes). Add coconut milk and tuna. Stir to break up tuna chunks and cook until mixture is bubbling and thick.
- Pour tuna mixture evenly over vegetables in casserole dish and cover with aluminum foil (or oven safe glass casserole dish lid).
- Place in oven and bake, covered, for 25 minutes.
- Remove casserole from oven and increase temperature to 425° F. Remove cover and sprinkle evenly with crushed plantain chips.
- Return to oven and bake for 10 minutes or until top is nicely browned and liquid on edges is bubbling.
- Prep Time: 60 mins
- Cook Time: 35 mins
- Category: Entree