Easy Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved}
0 - Paleo, 5 - Seafood - Fri
Ingredients
Three 6-7 in zucchini
Two 5 oz canned tuna (we used low mercury Safe Catch Tuna Elite)
4 oz of diced green chiles (no additive canned works)
1/2 c real mayo with olive oil or we use Primal Kitchen Chipotle Mayo (no additives or sugar added) *add 1/4 c more if you want extra creamy
2 tbsp chopped chives (plus extra for topping)
1/2 tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added (primal palate has a great selection)
1 tbsp organic mustard (spicy or regular without added sugar. Annie's Organic is Whole30)
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 c chopped onion (peeled)
1/2 cup chopped celery
1 tbsp avocado or olive oil
2 tbsp coconut flour or tapioca starch (Almond flour works too but does not hold together as well as other flours)
1/2 cup coconut milk or cream without additives (see notes for alternatives)
1/2 tsp chili pepper or red pepper flakes
Parsley to garnish (optional)
Directions
Wash and clean your veggies.
Preheat oven to 350F
Oil a 9x 13 shallow casserole dish. Set aside.
Ribbon cut or spiralize your zucchini into noodles. Set aside.
In another bowl, combine your tuna (drained), mayo, green chiles, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.
Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.
Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy. this basically acts as a thickener. It's okay if it's not a smooth mixture, just make sure it's mixable when adding to the zucchini noodles.
Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don't let it get soggy
Remove skillet from heat and pour contents into a large bowl.
Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix).
Toss everything together.
Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.
Bake for 3-5 minutes or until edges are brown.
Broil last minute or so to make crispier edges.
Remove from oven.
Garnish with optional parsley and top with red chili pepper flakes.
Serve immediately.
Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.
see notes for tips and whole30 suggestions or regular Paleo options
Notes
regular PALEO options If you are not needing whole30 approved, you can use almond milk and almond flour instead of the coconut flour/milk. You can also use a lighter mayo.
Feel free to freeze this dish, but it will have extra water once thawed due to zucchini. I simple add in more flour or a bit more fresh zucchini.
Updated if the the coconut flour/milk mixture is too clumpy, try sifting your coconut flour before hand. OR you can just add a few more tbsp coconut milk while mixing. You want this to be your "thickener" for the casserole. The flour will also add a little crunch when baked.