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Gluten-Free Tuna Casserole with Zucchini Noodles

Canned Tuna Recipes

Bumble Bee Recipes - Gluten-Free Tuna Casserole with Zucchini Noodles

Gluten-Free Tuna Casserole with Zucchini Noodles



This Tuna Casserole with Zucchini Noodles recipe lightens up an old classic, without lacking flavor. Noodles made from zucchini and Solid White Albacore Tuna are featured to satisfy your dietary restrictions. Serve it warm on a cold day to remind you of mom’s home cooking. Bonus Tip: Make this paleo by using paleo flour in the sauce.

Recipe by: Forks and Folly

Prep Time: 30 minutes
Servings: 4-6 servings

Ingredients

1 12-oz can of Solid White Albacore Tuna
7 small-sized zucchini
4 ounces of drained pimiento peppers
½ cup of mayonnaise, recommended avocado oil based
1 tablespoon of whole grain mustard, organic optional
2 cloves of finely minced garlic
1 zested lemon
1 teaspoon of salt & pepper to taste
1 tablespoon of olive oil
½ cup of onion, chopped
½ cup of celery, chopped
2 tablespoons flour, paleo or your choice
½ cup of coconut milk


Directions

Preheat your oven to 350 degrees and start prepping the veggies.

Put the zucchini through a spiralizer at the thick noodle setting- that way the zucchini won’t not overcook.

Combine avocado mayo, pimientos, whole grain mustard, lemon zest, garlic and Solid White Albacore Tuna in a large mixing bowl, with salt and pepper to taste, for the casserole sauce.

Add chopped onion and celery into a medium skillet with olive oil heated on high. Sautée until softened for about 5 minutes.

Combine coconut milk and flour, then pour into your skillet and stir until slightly thickened. Add in zoodles and toss to coat. Remove from heat and add in tuna mixture.

Pour mixture into casserole dish and bake for 20 minutes until the casserole is warm and starting to bubble.

Broil in the oven for an additional 5 minutes until the top becomes golden brown and you see the zucchini noodles crisp around the edges. Remove from oven carefully. Serve and enjoy!