Creamy Garlic and Tuna Zucchini Noodles (paleo, GF

• Gluten free
• Paleo

• Produce

  • 2 tbsp Mined garlic
  • 1 tsp Onion powder
  • 2 Zucchini, medium

• Canned Goods

  • 1/2 cup Chicken stock
  • 3/4 cup Coconut milk or coconut cream, thick

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 3 tbsp Coconut flour
  • 1/4 tsp Nutmeg, ground
  • 1 pinch Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 tsp Olive oil

Found on perchancetocook.com

Ingredients

• 2 Tbs mined garlic (this was 6 garlic bulbs for me)
• 1 tsp onion powder
• 4 tsp olive oil, divided
• ¾ cup of thick coconut milk or coconut cream
• ½ cup of chicken stock
• ¼ tsp ground nutmeg
• ¼ tsp ground black pepper
• ½ tsp salt
• a pinch of crushed red pepper flakes
• 3 Tbs coconut flour (Nutiva is my favorite)
• 10-12 ounces of albacore tuna (depends on the size of the cans), make sure there is no soy or processed ingredients in the ingredient list. Wild Planet is really great.
• 2 medium zucchini

Directions

• Spiralize the zucchini with a spiralizer. I used the Chipper Blade from my Paderno Spiral Vegetable Slicer. Place the spiralized zucchini into a colander/strainer. Put a large pinch of salt onto the zucchini, toss it around and then let the zucchini sit so that the liquid can drain from it.
• Then, put 2 Tbs of minced garlic, 1 tsp of onion powder, and 2 tsp of olive oil into a saute pan. Mix it all together with a spatula and then set the heat of the stove-top to medium. Cook for 4 minutes, mixing every so often.
• Then add ¾ cup of coconut milk or cream and ½ cup of chicken stock to the pan and mix.
• Add ½ tsp of ground nutmeg, ¼ tsp of ground black pepper, ½ tsp of salt, and a pinch of crushed red pepper flakes to the pan and mix.
• Let the mixture boil, over medium heat, for 5 minutes.
• Add 3 Tbs of coconut flour to the mixture and whisk for 1 minute.
• Remove the pan from heat and put 10-12 ounces of albacore tuna into the sauce. Mix into the sauce, while breaking the tuna down into small pieces. Set the pan aside.
• In a large frying pan, heat 2 tsp of olive oil oven medium-high heat.
• While the pan heats up, put the zucchini noodles on top of paper towels. With another paper towel, press down on top of the zucchini noodles, getting all the excess moisture out.
• Then put the noodles into the frying pan and cook for 1 minute while stirring. Remove from heat.
• Cover the zucchini noodles with the creamy garlic tuna sauce. Toss and serve