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!
- 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
- 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.
- Category: Entree