EASY Paleo Tuna Green Chile Zoodle Casserole (Whole 30 Approved

• Gluten free

• Seafood

  • 2 5 oz canned tuna

• Produce

  • 1/2 cup Celery
  • 2 tbsp Chives
  • 1/4 tsp Garlic powder
  • 4 oz Green chiles
  • 1/2 cup Onion
  • 1 Parsley
  • 1/2 tsp Seasoning salt of choice or natural sea salt with dehydrated garlic or onion added
  • 18 inch Zucchini

• Condiments

  • 1/2 cup Mayo with olive oil or we use primal kitchen chipotle mayo, real

• Baking & Spices

  • 30 1 tbsp organic mustard (spicy or regular without added sugar. annie's organic is, organic Whole
  • 1/4 tsp Black pepper
  • 1/2 tsp Chili pepper or red pepper flakes
  • 2 tbsp Coconut flour or tapioca starch

• Oils & Vinegars

  • 1 tbsp Avocado or olive oil

• Dairy

  • 1/2 cup Coconut milk or cream without additives

Found on cottercrunch.com

Description

Ingredients

• Three 6-7 in zucchini
• Two 5 oz canned tuna (we used low mercury Safe Catch Tuna Elite)
• 4 oz of diced green chiles (no additive canned works)
• 1/2 c real mayo with olive oil or we use Primal Kitchen Chipotle Mayo (no additives or sugar added) *add 1/4 c more if you want extra creamy
• 2 tbsp chopped chives (plus extra for topping)
• 1/2 tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added (primal palate has a great selection)
• 1 tbsp organic mustard (spicy or regular without added sugar. Annies Organic is Whole30)
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 c chopped onion (peeled)
• 1/2 cup chopped celery
• 1 tbsp avocado or olive oil
• 2 tbsp coconut flour or tapioca starch (Almond flour works too but does not hold together as well as other flours)
• 1/2 cup coconut milk or cream without additives (see notes for alternatives)
• 1/2 tsp chili pepper or red pepper flakes
• Parsley to garnish (optional)

Directions

• Wash and clean your veggies.
• Preheat oven to 350F
• Oil a 9x 13 shallow casserole dish. Set aside.
• Ribbon cut or spiralize your zucchini into noodles. Set aside.
• In another bowl, combine your tuna (drained), mayo, green chiles, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.
• Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.
• Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy. this basically acts as a thickener. Its okay if its not a smooth mixture, just make sure its mixable when adding to the zucchini noodles.
• Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Dont let it get soggy
• Remove skillet from heat and pour contents into a large bowl.
• Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix).
• Toss everything together.
• Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.
• Bake for 3-5 minutes or until edges are brown.
• Broil last minute or so to make crispier edges.
• Remove from oven.
• Garnish with optional parsley and top with red chili pepper flakes.
• Serve immediately.
• Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.
• see notes for tips and whole30 suggestions or regular Paleo options