Tuna & zucchini zoodle casserole (GF) - Emily Skye

Tuna & zucchini zoodle casserole (GF)

Tuna & zucchini zoodle casserole (GF)

When it is cold outside, I crave a nice hearty meal that will warm me and leave me feeling satisfied, without giving me that bloated overfull feeling. This is one of the reasons I favour zoodles, as opposed to any grain variation noodle.

If you are looking for a nice protein rich, hearty meal that is gluten free, then try this delicious tuna zoodle casserole.

You will need:

  • 3 large zucchinis
  • 2 celery stalks, chopped finely
  • 1 medium brown onion, chopped finely
  • 300g tinned tuna (spring water or brine) drained
  • 1/2 cup parmesan cheese
  • 1/2 cup coconut milk
  • 1/2 cup whole egg mayonnaise (I prefer one with no additives or sugar added)
  • 2 Tbsp. Coconut flour (tapioca starch or almond flour also work)
  • 3 Tbsp. Chopped chives
  • 1 Tbsp. Olive oil
  • 1 Tbsp. Mustard (Choose type depending on your spice preference)
  • 1/2 tsp. Pink Himalayan rock salt
  • 1/2 tsp. Chilli powder (optional)
  • 1/4 tsp. Garlic powder
  • 1/4 tsp. Pepper

Making your masterpiece:

  1. Preheat your oven to 180c and lightly spray a shallow casserole dish and set aside.
  2. Use a spiralizer or ribbon cut your zucchinis into noodle strips (note: they are going in a casserole, so don’t worry too much about the aesthetics!), then use a paper towel to squeeze out any excess water.
  3. In a large mixing bowl, combine the tuna, mayonnaise, mustard, garlic powder, pepper and 2 Tbsp of the chives (leave the remaining Tbsp for serving), then set aside.
  4. Heat olive oil in a skillet over medium heat, adding the onion, celery and salt and cook until the onion turns translucent.
  5. The add the coconut flour and coconut milk and stir until all the flour clumps have broken down and it starts to thicken slightly.
  6. Add the zucchini noodles and toss until well combined. Cover then cook for 1 minute before removing from the heat.
  7. Add this zucchini mixture to your tuna mixture and combine them together.
  8. Pour mixture into casserole dish and then sprinkle with the parmesan cheese.
  9. Bake for 10-15 minutes or until the edges start to brown.
  10. When cooked, serve with a side salad of your choice and sprinkle with chives
  11. Enjoy! 

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