Yes, Paleo Tuna Casserole exists! And it’s a great recovery meal for athletes. It’s packed with muscle-building protein and omega-3 fatty acids, which support recovery and help reduce inflammation. In addition, it’s creamy, comforting, and delicious!
If you have children, this is a fun recipe to include them in making! They can be shown the fun of spiralizing vegetables into Paleo pasta and help add ingredients when needed. This Tuna Casserole recipe is also a great meal for children to help boost their protein intake.
For those with busy work weeks, this recipe is good to meal prep in advance and reheat throughout the week for lunch or dinner. To reheat this dish without sacrificing the flavor, preheat the oven to 350°F and bake, covered, for 20 minutes. Let it cool for 5 minutes, then enjoy!
How to Make Zoodles
The easiest, but most costly way to make zucchini noodles is buying a spiralizer and using that to make curly spaghetti or zoodles. However, if you don’t own a spiralizer, you can try using a mandolin to slice the zucchini into angel hair or fettuccine-like zoodles. Another alternative to a spiralizer is using a julienne peeler or a box grater.
Overall, the most affordable is using a sharp knife to slice the zucchini into thin, lasagna-like zoodles. Zucchini noodles are also easy to find at the grocery store today if you want to make it quickly on a busy evening, just make sure there are no extra additives on the ingredients in the label.
TIP: If you don’t like zucchini, you may substitute it in this Tuna Casserole recipe with spaghetti squash. Just roast and shred the squash beforehand, then follow the directions.
Love our recipes? Make going Paleo even easier and download our 7-Day and 28-Day digital meal plans!
Tuna Casserole
- Recipe by: Jess Case
- Serves: 4
- Meal: Dinner
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
2 large zucchinis, spiralized
1 cups raw, unsalted cashews
1 cups vegetable broth
1 tsp onion powder
1 tsp thyme
2 tbsp freshly squeezed lemon juice
1 tbsp olive oil
1/2 cups yellow onion, chopped
8 oz mushrooms, chopped
1/2 cups carrots, thinly sliced
1 cups broccoli, cut in florets
2 garlic cloves, chopped
6 oz no-salt-added canned tuna, drained
Fresh parsley, for garnish
Directions
Preheat oven to 350°F. Chop spiralized zucchini into shorter strands and set aside.
Make cashew sauce: Place cashews, broth, onion powder, thyme, and lemon juice in a food processor. Blend until creamy and smooth and set aside.
Heat olive oil in a medium skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms, carrots, broccoli, and garlic. Cook for 5 mins or until softened.
Add tuna, stirring and breaking up meat until fully incorporated. Remove pan from heat.
To a 9 × 9ʺ pan, add zucchini, tuna, and cashew sauce. Bake for 15 minutes or until it starts to brown on top.
Sprinkle with chopped parsley before serving.
