Whole30 Tuna Zoodle Casserole
 
 
Author:
Serves: 4
Ingredients
  • Ghee or Clarified Butter 1 TBSP
  • Small White Onion, diced 1 each
  • Garlic Cloves, minced 3 each
  • Celery Stalk, diced 3 each
  • Mushrooms, roughly chopped 1 cup (75 g)
  • Thyme .5 TSP
  • Oregano .5 TSP + .5 TSP
  • Chicken Bone or Vegetable Broth .25 cup (60 ml) + 1 TBSP
  • Full Fat Coconut Cream (the solid part of coconut milk is fine) .25 cup (60 ml)
  • Canned/Tinned Tuna in water 3 cans
  • Zucchini/Courgettes, Spiralized with flat blade, peeler or mandolin 3 each
  • Almond Flour .5 cup (60 g)
  • Basil .5 TSP
  • Garlic Powder .5 TSP
  • Onion Powder .5 TSP
Instructions
  1. Preheat the oven to 375 F / 190 C and prepare an oven safe casserole dish
  2. Melt the ghee/butter in a large saucepan over medium high heat and then add the onions, sautéing for about 3-5 mins or until softened and translucent.
  3. Add the garlic, celery and mushrooms to the onions and sauté for an another 5 mins until softened and then add the thyme and .5 TSP of the oregano, along with the broth, coconut cream and tuna. Stir to combine and cook for another 5 mins.
  4. Remove from heat and then add the zucchini/courgette, stirring to combine. Place the entire mixture into the casserole dish.
  5. In a separate bowl, combine the remaining 1 TBSP of broth, the almond flour, basil, remaining oregano, garlic, and onion powder. Stir until it resembles a crumbly dough, if you need a bit more broth, add 1 TBSP at a time.
  6. Crumble the dough with your hands over the top of the casserole like a breadcrumb topping and then cover with foil.
  7. Cook in oven for about 20 minutes and then remove the foil and cook for another 5-10 minutes or until the topping is golden brown.
  8. Remove from oven and enjoy!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/11/23/superpower-whole30-tuna-zoodle-casserole/