Paleo Tuna Casserole with Zoodles (Whole30)
[I made this tasty Paleo Tuna Casserole with Zoodles for Earth Fare!]
Tuna noodle casserole, eat your heart out.
This re-invented classic (that just so happens to be gluten-free, Paleo, and Whole30) turned out even better than I anticipated!
It has quickly become one of our favorites as the temps start getting cooler and we’re craving cozier dinners.
Even though this casserole totally tastes like comfort food, just a few swaps make it a healthier option than the original.
We’ll start with the obvious swap: the zucchini noodles
The key to getting zoodles that aren’t soggy is SALTING your zoodles and letting them hang out while you prep everything else.
The salt will:
- pre-season the zucchini noodles for you
- draw out the liquid and eliminate any sogginess
After the zucchini noodles sit with the salt for a while, you just drain them and squeeze out any excess water with a paper towel.
(PS – If you don’t have a spiralizer, you can still make this tuna and zucchini casserole. Just slice your zucchini thinly using a mandolin or knife.)
The next swap has to do with the creamy component of this casserole
We’re ditching the canned cream of mushroom soup base for something a little more 2017.
To get that rich, creamy sauce that’s critical in traditional tuna noodle casserole, we’re using
- Coconut cream (not to be confused with coconut milk)
- A high quality mayo (I recommend making your own mayo, or using a good jarred version such as Primal Kitchens)
And also, we’re adding ALL the veggies. Because we can never have enough of those guys, ya know??
So you start by sauteing all your chopped veggies up in a little olive oil for a few minutes over medium heat.
Next, you add the dairy-free creamy component we just talked about. In go the zoodles and some canned albacore tuna, and you’re ready to load up that casserole dish with the goods!
Then come the toppings! Bc every tuna casserole needs a little crunch factor.
Quick question: How do the words “cheesy tuna casserole” make you feel?
If your answer is anything that resembles “yum” then you’re going to love this dairy free cheese hack.
Just a little bit of nutritional yeast sprinkled over top of the casserole gives the cheesy vibes, with some added health benefits. (and without the dairy – if that’s something you’d like to avoid.)
Some slivered almonds are the last touch before you pop that baby into a hot oven.
(I also sprayed the top with the lightest little spray of coconut oil to help it get nice and crunchy. Not necessary but ok look how crunchy that topping got βοΈ)
Tips for making the ultimate paleo tuna casserole
- Chop your onion, carrots, celery, and mushrooms up rather small. I think it makes for a better texture and a more cohesive casserole in the end.
- Don’t skip the salting and resting period on your zoodles! This step is key to a non-soggy zucchini noodle.
- Cut your long zoodles into small pieces before adding to the pan with everything else (think 3 inches or so – I use kitchen scissors).
- Broil your tuna casserole for the last 2 minutes or so to get the top nice and crispy.
- Leftovers are pretty bangin with a fried egg on top, just sayin π
And there you have it! Classic comfort food reinvented by swapping out a few of the ingredients.
If you’re into canned tuna (like me) you might love this Avocado and Apple Tuna Salad or Tahini Tuna Salad Stuffed Avocados!
But first, onto the paleo tuna casserole with zoodles!
Paleo Tuna Casserole with Zoodles (Whole30)
Ingredients
- 2 cans Earth Fare Solid Albacore Tuna (in water)
- 2 cups finely chopped celery
- 2 cups finely chopped white onion
- 1.5 cups finely chopped carrots
- 1 8oz package white mushrooms, finely chopped
- 2 medium-large zucchinis, spiralized or sliced into wide βnoodlesβ
- 1 5.4oz can coconut cream
- Β½ cup mayonnaise (I use homemade or Primal Kitchens)
- 2 tablespoons Coconut Aminos (or low sodium soy sauce)*
- 1 tablespoon arrowroot starch (or cornstarch)
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- Β½ cup sliced almonds
- 1 tablespoon nutritional yeast
- Salt and pepper
- Olive oil
Instructions
- Preheat oven to 400 degrees.
- Spiralize or slice the zucchini (cut long ribbons into smaller pieces) and add to a large mixing bowl with a generous sprinkling of salt. Allow to sit while you prepare everything else.
- Heat a large pan and add a little olive oil. Then add chopped onions, carrots, celery, mushrooms, Β½ teaspoon salt, pepper, thyme, garlic powder, and Coconut Aminos. Saute for 10-12 minutes until veggies are cooked through. Reduce heat to low.
- Drain any liquid that has been released from the zucchini noodles and squeeze out additional liquid, using a clean dish towel or paper towel. (Try to get as much liquid out as possible). Add zucchini noodles to the veggie mixture.
- To a small bowl, whisk arrowroot starch with 1 tablespoon of water to make a slurry. Add to the veggie mix along with the can of coconut cream and mayonnaise. Add flaked tuna and stir everything to combine.
- Pour casserole mix into a casserole dish and top with sliced almonds and nutritional yeast. Bake at 400 for 20 minutes. Broil for 2 minutes at the end to get the top extra crispy.
- Serve with a side salad and enjoy!
Notes
*If using soy sauce in place of Coconut Aminos, you may need to decrease salt just slightly (soy sauce is not paleo)
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