Tag Archives: tuna

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!

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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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Simple and Easy Tuna Patties (Paleo, Whole30, Keto)

Gluten free and paleo tuna patties that take less than 15 minutes to make! It’s a delicious simple recipe your family will love.

Simple and Easy Tuna Patties

I made these one day for lunch when I couldn’t find any protein in the fridge, then spotted cans of wild albacore tuna on the kitchen shelves. I always forget about canned fish and how tasty they are until moments like these when I run out of all the meats I can eat in the house. In reality, I do really need to incorporate more fish into my diet because of their health-boosting Omega-3s and nutrient density, but somehow it’s just never the first thought when I get hungry. I think it’s because I always ate them plain and would just get bored of them.

Until freakin’ now, folks… (so dramatic) These tuna patties are so ridiculously easy to make and so tasty, and you can even make the patties ahead of time as a time-saving trick!

Simple and Easy Tuna Patties

Simple and Easy Tuna Patties

Simple and Easy Tuna Patties

You can eat the tuna patties on their own, or between two gluten free bread slices. I like it on a salad smothered with paleo mayonnaise and hot pepper flakes, but truth be told, I put those toppings on basically anything savory. These are also kid-friendly if you want to dial back on the hot sauce, and serve it with some ketchup. So many possibilities!

I’m kicking myself for all the times I never knew what to do with canned tuna, and would just mash it with some kind of fat to make a salad. No wonder I got bored of it! After making these tuna patties, no more lame old tuna salads for me for a while, because these are sooooo much better!  

Simple and Easy Tuna Patties

Simple and Easy Tuna Patties

Simple and Easy Tuna PattiesSimple and Easy Tuna Patties

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Simple and Easy Tuna Patties (Paleo, Whole30, Keto)

Gluten free and paleo tuna patties that take less than 15 minutes to make! It's a delicious simple recipe your family will love.
Course Appetizer, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 patties
Calories 266kcal
Author Jean Choi

Ingredients

Instructions

  • In a big bowl, combine all ingredients except coconut oil.
  • Use your hands to combine and mix evenly.
  • Shape the mixture into 4 patties, each about 1/2-1 inch thick.
  • Heat coconut oil in a skillet over medium high heat.
  • Gently lay the patties into the pan, and cook until browned, about 3-4 minutes on each side.

Nutrition

Serving: 1patty | Calories: 266kcal | Carbohydrates: 3g | Protein: 24g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 396mg | Potassium: 233mg | Fiber: 1g | Vitamin A: 2.8% | Vitamin C: 2.5% | Calcium: 5.2% | Iron: 9.1%

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.

Avocado Ahi Tuna Poke Bowl

Avocado Ahi Tuna Poke BowlI cannot believe the first time I had a poke bowl was only a year ago. I’m actually a bit mad about it, because I’ve been missing out on this delicious dish all my life. It’s my new obsession, and if you like sushi and raw fish, you’ll love it as well.

Poke is a raw fish salad originating from Hawaii, so it makes sense that it’s popular in California and that’s where I discovered it. It’s savory and filled with umami, and the first time I had it, it felt like a combination of my favorite flavors melting in my mouth. 

Avocado Ahi Tuna Poke Bowl

Avocado Ahi Tuna Poke Bowl

Avocado Ahi Tuna Poke BowlYou can enjoy your poke bowl just on its own, or over rice or cauliflower rice (if you are on my RESTART sugar detox). I’ve been feeling really great eating white rice so that’s what I used. I just love this dish so much because it packs so much flavor and looks so impressive, yet it’s so easy to make!

It’s colorful, fresh, and healthy, and guaranteed to please a crowd. If you are not into raw fish, try it with cooked salmon or another cooked tender fish. It won’t be the same dish (can’t call it a poke bowl, sorry), but I’m sure it’ll be delicious as well.

Avocado Ahi Tuna Poke Bowl

Avocado Ahi Tuna Poke Bowl

Avocado Ahi Tuna Poke Bowl

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Avocado Ahi Tuna Poke Bowl

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 lb sushi-grade ahi tuna, cut into bite size cubes
  • 1 avocado, cubed
  • 1/2 cup shredded carrots
  • 2 green onions, sliced thinly
  • 3 tbsp coconut aminos (or gluten-free tamari sauce)
  • 1 tbsp sesame oil
  • 2 tsp fish sauce
  • 1 tsp apple cider vinegar
  • 1 tsp red pepper flakes
  • 1/2 inch ginger, grated
  • 1 cup seaweed salad
  • 1 tsp sesame seeds, to garnish
  • 1 tbsp chopped fresh cilantro, to garnish
  • Optional: white rice or cauliflower rice, if you are on a sugar detox

Instructions

  • In a large mixing bowl, add tuna, avocado, carrots, cilantro, and green onions.
  • In a separate bowl, whisk together coconut aminos, sesame oil, fish sauce, apple cider vinegar, red pepper flakes, and ginger.
  • Pour the sauce over the tuna mixture, and gently toss together to mix evenly. Let sit for 10 minutes.
  • To serve, put rice or cauliflower rice in a bowl, then top with seaweed salad, poke, and sprinkle with sesame seeds and cilantro.

Paleo Avocado Ahi Tuna Poke Bowl