Paleo Tuna Casserole (AIP, Fodmap options)
An easy meal that has been made for families for decades is the Tuna Casserole. Traditionally, Tuna Casserole may contain noodles, butter or cream, as well as fried toppings... making it not the healthiest choice for dinner. But in this upgraded recipe you get a meal that is very allergen friendly, paleo compliant, and is packed full of flavor.
It's simple and inexpensive, and can provide your family with protein, veggies and healthy fats all in one easy dish!
TUNA CASSEROLE
- 1 can coconut milk (just the thick top part)
- 4 cloves garlic, minced (for low-fodmap try 1 tbsp of garlic infused olive oil or omit garlic)
- ½ tsp sea salt
- ¼ tsp turmeric
- ½ tsp dill
- 1 tsp oregano
- 1 tsp ground mustard
- 2 tbsp nutritional yeast (optional)
- pepper (optional)
- 2 tsp apple cider vinegar
- 2 large zucchini, spiralized
- 5 scallions, chopped (just green tops for low-fodmap)
- 3 cans tuna (I use Safe Catch brand)
- plantain chips, crushed
- Preheat oven to 350 degrees
- In small pan on stove top, heat coconut oil on low
- Add in garlic, sea salt, turmeric, dill, oregano, mustard, nutritional yeast and pepper (if using), and apple cider vinegar. Allow to simmer on low for 5 minutes
- Meanwhile, spiralize zucchini
- In large bowl, mix zucchini noodles with tuna and scallions
- Pour coconut milk mixture over noodles and mix well
- Spread into casserole dish and sprinkle a layer of crushed plantain chips over top
- Bake in oven for 20 minutes and serve (also great cold the next day!)
