I love a good casserole. Who doesn’t? It is like a one stop shop. If done right you will get your protein, carb, fat AND have a little room for those warm fuzzies that casseroles always bring.
One of my favorite casseroles from my childhood has to be a tuna noodle. So no noodles. No cheese. No peas. No dairy. No mushrooms…yet. So where does that leave us? A can of tuna? WHAT THE F@$&!!
TRUST ME! I decided to make a tuna casserole and not get caught up in the idea of a tuna NOODLE casserole.
My criteria for a tuna casserole:
- The ingredients/vegetables have to have flavor..like a nice little bite!
- I need to want to have it both hot and cold.
- My husband has to say, “Not bad.”
- I want it for both breakfast and dinner.
Ingredients: (you will need the cashew schmear recipe)
- sweet onion
- 2 cloves garlic
- kale (bag of organic kale from Trader Joes)
- 4 cans of white albacore tuna (no salt)
- teriyaki coconut aminos
- coconut oil or olive oil
- smoked paprika
- Cashew Schmear Recipe
- Use the slicing top blade for your food processor and shred jicama, parsnip and turnip. (make sure you peeled those veggies first.)
2. Chop up your garlic and onion and saute them in either coconut or olive oil until browned and then add in the kale. Add in about 1.5 tbsp of Teriyaki Coconut Aminos.
3. Add in the shredded veggies . You may or may not need to add more oil.
4. Make sure everything is cooked. You may want more garlic, or coconut aminos. It may be perfect as is.
5. In another LARGE bowl empty 4 cans of tuna and make sure it is all broken apart evenly. Add in the cashew schmear.
6. Add in the cooked veggies and mix until everything is nice and even. you might want to sprinkle some flaxmeal in to act as a binder.
7. Pour a little olive oil into a casserole baking dish and put the mixture in and bake on 400 for 20-30 mins.
I sprinkled a little flax and smoked paprika on top.