Per reader request, I “paleo-ized” a traditional tuna noodle casserole with zoodles and a dairy free sauce. It came out thick, creamy, and flavorful!
I used Wild Planet brand tuna:
(2) cans of Wild Planet tuna fish
(2) zucchini’s made into zoodles with a vegetable spiralizer
(1) small onion chopped
(3) cloves of garlic finely minsed
(1) celery stalk chopped
(3) TBS ghee divided
(1) TBS arrowroot powder
(1 1/2) cups of almond milk or (1) can of full-fat coconut milk
pink salt and fresh cracked black pepper to taste
Oven to 350 degrees
(1) Make the zoodles out of the zucchini with a vegetable spiralizer:
(2) Saute onion, garlic, and celery in 1 TBS ghee, pink salt, and fresh cracked pepper until veggies are golden:
(3) Make a roux by mixing (2) TBS ghee with (1) TBS arrowroot over med low heat until thick and bubbly. Add pink salt and pepper to taste. Slowly whisk in almond milk or coconut milk until thick and bubbly.
(4) Mash the tuna with a fork and mix it in with the veggies and zoodles. Put tuna mix into a casserole dish. Pour the Roux over and bake for 45 minutes to an hour.
That’s right up my alley! Thanks for the recipe.
I’m dying to make this! Which vegetable spirulizer do you use? Your link doesn’t work for me — it thinks I’m you and wants me to put in your associate password.
Hey! I will fix the links today, sorry about that! I use the paderno spiralizer. Love it!
This looks so delicious. Gonna try it this week. I’m creating a Free ebook of Spiral Sliced Vegetable Recipes. May I have your permission to include this recipe and photos in my ebook? If so, of course I will give the appropriate photo credit along with a link to your website. Thank you.
Looks good, but where’s the paprika?
Sprinkled on top! 🙂