Category Archives: Video

Whole30 & Paleo Tuna Zoodle Casserole

Take your classic comfort food to a new healthier level with this delicious and creamy Whole30 & Paleo Tuna Zoodle Casserole. Comes together quickly, and so easy as well!

This is a sponsored post written by me on behalf of Starkist Selects E.V.O.O.® All opinions expressed in my post are my own.

Whole30 & Paleo Tuna Zoodle Casserole closeup

Did anyone grow up eating tuna casseroles? Being raised in a Korean American household, we never had them and I didn’t try it until I was older. I actually thought they sounded pretty lame before tasting my first bite, but I realized how wrong I was after. The creamy rich flavor was amazingly comforting and I didn’t expect it to be so addicting!

Watch a Quick Video of This Whole30 & Paleo Tuna Zoodle Casserole

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Whole30 & Paleo Tuna Zoodle Casserole Recipe

I recently made this paleo tuna casserole using zucchini noodles to create a healthier and lower carb version of the classic dish, and I was honestly surprised by how crazy good it was. I honestly did not miss real gluten noodles or the cheese at all, and this paleo tuna zoodle casserole is now on regular rotation in our house.

I’ll share my tricks to making yummy zoodles and dairy free cream sauce below, and these 2 really bring the textures and flavors together along with the mushrooms and StarKist Selects E.V.O.O.® Yellowfin Tuna.

Paleo Tuna Casserole with StarKist Selects E.V.O.O.
Paleo tuna zoodle casserole plated with a fork

Why I Chose StarKist Selects E.V.O.O.® Yellowfin Tuna

The quality of tuna for this tuna zoodle casserole recipe is really what makes this dish so flavorful and delicious. I just love that StarKist® is creating such high quality products that are so affordable, and their StarKist Selects E.V.O.O.® Pouches are great for creating a quick meal or a snack, even on-the-go.

Most importantly, I love that these seafood products are all wild-caught and are packed in cold-pressed extra virgin olive oil. I was pleasantly surprised that the pouches contained mostly fish and the meat wasn’t submerged in olive oil, so I didn’t have to drain them like I have to do with cans.

The ingredients for all their pouches are squeaky clean and simple, and it’s been my go-to for when I need a quick snack or when I want to use it in recipes like this paleo tuna zoodle casserole recipe!

Whole30 & Paleo Tuna Zoodle Casserole

Tips for Making Whole30 & Paleo Tuna Zoodle Casserole

What’s really important when making this paleo tuna casserole is that the zucchini isn’t watery. That will mess with the texture of the entire dish and add too much liquid when you want it to be rich and creamy. Here are my top tips for making a tuna zoodle casserole that you’ll want over and over again:

  • After spiralizing the zucchini, generously sprinkle and toss with salt and let it sit for at least 30 minutes. This will “sweat” the zucchini and make it easier for you to squeeze out all the moisture, so it doesn’t make the tuna zoodle casserole liquid-y during the cooking process.
  • No need to drain StarKist Selects E.V.O.O.® Yellowfin Tuna pouches before adding them during cooking. However, if you are using canned tuna, make sure to drain well before using it in the recipe.
  • When making the cashew cream sauce, I found that I didn’t need to soak the cashews in water. However, if you don’t own a high-speed blender, you may want to soak the cashews for an hour so they break down more easily for a creamy sauce.

If you aren’t a fan of mushrooms, you can make easy substitutions with other vegetables like green peas, carrots, bell peppers, and/or celery! If you are gluten and dairy free like me, this tuna zoodle casserole recipe is such a delicious way to enjoy your favorite comfort food while feeling great at the same time.

Other recipes you might love…

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Whole30 & Paleo Tuna Zoodle Casserole

Course Main Course
Cuisine American
Keyword paleo casseroles, paleo comfort food, paleo tuna casserole, whole30 casseroles, whole30 comfort food, zucchini noodle recipes
Prep Time 10 minutes
Cook Time 25 minutes
Zucchini “Sweating” Tiime 30 minutes
Servings 4 servings
Calories 348kcal

Ingredients

  • 2 large zucchini or 3 small
  • 1 tsp sea salt plus more to taste
  • 3 pouches StarKist Selects E.V.O.O.® Yellowfin Tuna (2.6 oz each) – Drain if you are using canned
  • 1 tbsp avocado oil or your cooking oil of choice
  • 1/2 medium onion chopped
  • 8 oz mushrooms sliced
  • 3 cloves garlic
  • pepper to taste

Cashew Cream Sauce

  • 3/4 cup raw cashews
  • 3/4 cup bone broth or chicken broth or water
  • 2 tbsp lemon juice
  • 1 tsp onion powder

Instructions

  • Preheat oven to 350 degrees F.
  • Use a spiralizer or a vegetable peeler to slice the zucchini into zoodles (zucchini noodles).
  • Chop the zoodles roughly so they aren't too long.
  • Place the zoodles in a colander over a bowl and sprinkle with sea salt. Let this sit for 30 minutes to sweat while you prepare the rest of the ingredients.
  • Place all ingredients for the cashew cream sauce in a high speed blender and blend until smooth and creamy. Set aside.
  • Heat avocado oil in a large skillet over medium heat.
  • Add onion and sauté for 3-4 minutes until fragrant.
  • Add mushroom and garlic with salt and pepper and cook stirring for 5 minutes until the mushroom slices are softened.
  • Stir in StarKist Selects E.V.O.O.® Yellowfin Tuna and break apart the meat. Remove from heat.
  • Wrap the zoodles in a paper or kitchen towel and squeeze out as much liquid as possible.
  • Stir zoodles and the cashew cream sauce into the tuna and vegetable mixture.
  • Transfer to a 9×9 baking dish and bake for 12-15 minutes until lightly browned.
  • If you'd like, you can serve with chopped parsley and/or red pepper flakes!

Nutrition

Serving: 1serving – makes 4 | Calories: 348kcal | Carbohydrates: 15g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 763mg | Potassium: 625mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3.9% | Vitamin C: 28.3% | Calcium: 3.2% | Iron: 12.6%

This is a sponsored post written by me on behalf of Starkist Selects E.V.O.O.® All opinions expressed in my post are my own.

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Instant Pot Chicken Cacciatore (Paleo, Whole30, Keto)[Video]

This easy but flavorful Instant Pot Chicken Cacciatore is a fast and delicious meal any time of the year, and it’s paleo, Whole30, and keto-friendly!

Instant Pot Chicken Cacciatore

Chicken Cacciatore is one of those Italian dishes that brings me so much comfort and joy. I love any meat dishes in spiced and simmered tomato sauce, and this Instant Pot chicken cacciatore is a perfect example of that. Not only does it taste like it’s been braised for hours, but it actually only take 10 minutes of cooking time in the Instant Pot!

Watch a Quick Video of This Instant Pot Chicken Cacciatore

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The Most Flavorful Chicken Cut

I find that this Instant Pot chicken cacciatore recipe tastes the best and yields the most flavorful results when you use bone-in, skin-on chicken thighs. This cut brings out the most juice in the sauce AND the meat will turn out so tender as well. You can, of course, use other chicken cuts, like breasts or boneless, skinless thighs, if that’s what you prefer. I never tried but I bet drumsticks would be amazing as well!

Instant Pot Chicken Cacciatore
Instant Pot Chicken Cacciatore

The Instant Pot Size Matters

I cooked this Whole30 chicken cacciatore in a 6-qt Instant Pot. But, if you have one that’s larger, you may want to double the recipes for everything to come to pressure. If you DON’T want to make that much, you can also just double the broth. The sauce may come out a bit more watery, but the flavor will still be there!

Instant Pot Chicken Cacciatore

How to Serve This Instant Pot Chicken Cacciatore

This version of chicken cacciatore uses a lot of veggies, so you can totally feel satisfied eating it on its own. But if you want to prepare a side to go with it, these are some of my favorites:

  • zucchini noodles
  • cauliflower rice
  • spaghetti squash
  • gluten free pasta
  • paleo keto bread
  • polenta (if you eat grains)
  • rice
  • gnocchi

Hope you enjoy this Instant Pot Chicken Cacciatore, that’s full of rustic and comforting flavors. Please leave me a review below of how it turns out if you make it!

Instant Pot Chicken Cacciatore
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Instant Pot Chicken Cacciatore (Paleo, Whole30, Keto)

This easy but flavorful Instant Pot Chicken Cacciatore is a fast and delicious meal any time of the year, and it’s paleo, Whole30, and keto-friendly!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Pressurizing/depressurizing time 30 minutes
Total Time 25 minutes
Servings 4 servings
Calories 440kcal

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp avocado oil
  • 3 garlic cloves minced
  • 1/2 onion chopped
  • 1/2 cup bone broth or chicken broth
  • 8 oz mushrooms sliced
  • 1 carrot sliced
  • 1 green bell pepper diced
  • 1 14-oz can of diced tomatoes
  • 1 tbsp tomato paste
  • 2 tbsp fresh parsley leaves chopped
  • 1/2 tsp fresh thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1/2 cup pitted kalamata olives optional

Instructions

  • Season the chicken thighs with salt and pepper.
  • Heat a 6-qt Instant Pot to Sauté and add 2 tbsp of avocado oil.
  • Once it indicates that that pot is “hot” add the chicken thighs and brown on both sides for 3 minutes each. Remove from the pot and set aside.
  • Add onions and garlic to the Instant Pot and cook for 3 minutes. 
  • Pour in bone broth. Use a wooden spoon to deglaze the pot and scrap up the browned bits on the bottom. 
  • Select the “Cancel” function and add the rest of the ingredients, except chicken and olives, and stir together. 
  • Place the chicken thighs in the sauce.
  • Secure the lid, make sure the pressure valve is set to “Sealing.”
  • Cook on Manual for 10 minutes, and let it naturally release pressure for 10-15 minutes. 
  • Stir in kalamata olives, if using, and taste to adjust season.
  • Serve over cauliflower rice, rice, gluten free pasta, zoodles, spaghetti squash, or enjoy alone!

Nutrition

Serving: 1serving | Calories: 440kcal | Carbohydrates: 9g | Protein: 27g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 638mg | Potassium: 668mg | Fiber: 2g | Sugar: 4g | Vitamin A: 77.9% | Vitamin C: 54.8% | Calcium: 3.2% | Iron: 9.8%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Mustard Dill Walnut Crusted Alaska Salmon (Paleo, Whole30, Keto) [VIDEO]

This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

This paleo and Whole30-friendly Mustard Dill Walnut Crusted Alaska Salmon is ready in less than 30 minutes and you’ll love the crunchy crust packed with a ton of flavor!

Walnut Crusted Alaska Salmon

I think I found a new favorite way to enjoy salmon! I’ve never had walnut crusted salmon before making this version, and I thought I would try something new in honor of Wild Alaska Salmon Day coming up on August 10th. I’m so glad I did because I’m in love with the crunchy topping in combination with the yummy salmon filet.

WATCH A QUICK VIDEO OF THIS MUSTARD DILL WALNUT CRUSTED ALASKA SALMON RECIPE

And subscribe to my YouTube channel for more cooking videos and other fun tutorials

Mustard Dill Walnut Crusted Alaska Salmon Recipe

This recipe super easy to make, while being healthy and delicious. It’s paleo, Whole30, and keto-friendly, and the combination of spices in the walnut crust gives the Alaska salmon a ton of flavor.

Chopped walnuts are combined with fresh dill, paprika, onion power, salt and pepper, and this delicious savory combo is pressed on top of Alaska salmon filets which have been spread thinly with dijon mustard. The whole thing is then baked to golden crispy perfection, and you have a fantastic meal to serve alongside your favorite veggies and sides.

Walnut Crusted Alaska SalmonWalnut Crusted Alaska Salmon

Choosing the Best Quality Salmon

One of my top priorities when I cook anything is the quality of ingredients I’m using, and it’s no exception when it comes to salmon. The first thing I look for on the label is to always make sure that they are wild-caught over farm raised. Next, I like to choose Alaska salmon to ensure I’m eating the highest quality fish.

Why Alaska Salmon?

  • Seafood from Alaska is always sustainable and wild, and their high quality seafood is available all year round whether fresh or frozen.
  • The natural environment of Alaska produces salmon that is full of beneficial vitamins and minerals, with a high dose of anti-inflammatory Omega-3 fatty acids.
  • Frozen Alaska salmon also contain those healthy nutrients and are just as tasty as fresh, because they are flash frozen at the time of harvest to maintain the utmost purity and freshness.
  • Alaska salmon is harvested by fishermen who follow the most sustainable practices to ensure the highest quality and best tasting seafood.

To learn more about Alaska salmon and their awesome benefits and sustainability practices, read all about it in the Ultimate Guide to Wild Alaska Salmon.

Walnut Crusted Alaska Salmon

Where to Find Alaska Salmon

I found that it was relatively easy to find wild Alaska Salmon around me. You can find them at Whole Foods and Sprouts either fresh or frozen all throughout the year. But if you have trouble locating them at your grocery store, make sure to ask for it at the seafood counter. I even like to ask servers at restaurants before ordering any kind of seafood dish.

Want more recipes and cooking techniques with Alaska seafood? Make sure to visit Wild Alaska Seafood for hundreds of ways to create a delicious meal with high quality seafood, like this Mustard Dill Walnut Crusted Alaska Salmon!

Walnut Crusted Alaska Salmon

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Mustard Dill Walnut Crusted Alaska Salmon (Paleo, Whole30, Keto)

This paleo and Whole30-friendly Mustard Dill Walnut Crusted Alaska Salmon is ready in less than 30 minutes and you'll love the crunchy crust packed with a ton of flavor!
Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 375kcal
Author Jean Choi

Ingredients

  • 4 wild Alaska sockeye salmon filets boneless
  • 2 tbsp dijon mustard
  • Lemon juice for garnish

Dill Walnut Topping

  • 1/2 cup chopped walnuts
  • 2 tbsp chopped fresh dill
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp extra virgin olive oil

Instructions

  • Preheat oven to 400 degrees F, and line a baking sheet with parchment paper. 
  • Pat dry the salmon and lay out the filets on the parchment paper, skin side down. 
  • Brush the tops of the salmon with mustard. 
  • In a separate bowl, combine the ingredients for the dill walnut topping and mix together. 
  • Press the topping on the salmon, using the mustard to help it stick. 
  • Bake for 12-15 minutes, depending on the thickness of the salmon, until the fish is flaky.
  • Sprinkle with lemon juice before serving. 

Nutrition

Serving: 1filet | Calories: 375kcal | Carbohydrates: 2g | Protein: 36g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 451mg | Potassium: 907mg | Fiber: 1g | Vitamin A: 4.5% | Calcium: 3.9% | Iron: 10.9%