Friday, June 3, 2016

Fagan Eats Paleo Recipe: Paleo Curried Tuna Zoodle Casserole



You miss those Campbell's Soup casseroles you used to enjoy before you went Paleo?  I know sometimes I do.  They are just so homey and comforting...

Well, this recipe is a great substitute for those casseroles you might have enjoyed back in the day without any of the garbage.  But this recipe is tuna noodle casserole with a little twist.  And that twist is curry.  Yum.  And crispy shallots.  Double yum.  
If you want it a little creamier, you can add one less egg and a little more mayo.  Oh, and don't eat all the crispy shallots before the casserole is done cooking, like me!  

Hope you all enjoy!  --J


Paleo Curried Tuna Zoodle Casserole

by Jamie Miller
Prep Time: 30 minutes
Cook Time: 30 to 35 minutes
Keywords: bake roast saute entree ancestral gluten-free paleo primal soy-free curry tuna zucchini zoodles comfort food American fall spring summer winter
Ingredients (serves 4 to 6)
    For the Casserole
    • 3 medium zucchini
    • 1/2 onion, chopped finely
    • 1 cup sliced mushrooms
    • 1 tablespoon curry powder
    • 1/2 tablespoon olive oil (or other paleo friendly fat), plus extra for greasing pan
    • 2 pastured eggs
    • 1/2 cup coconut milk
    • 1/2 cup Paleo Mayo
    • 1/2 teaspoon sea salt
    • 1 cup frozen peas
    • 2 cans of tuna, drained
    • 1 tablespoon chopped parsley
    For the Crispy Shallot Topping
    • 1 cup Paleo-friendly oil for frying (I used a light olive oil)
    • 1 shallot, sliced
    Instructions

    Preheat the oven to 375 degrees and grease an 8" by 8" pan.

    Chop off the ends of the zucchini and spiralize it.
    Put the spiralized zucchini in a strainer and add salt. Allow it to sit for 20 minutes to allow excess water drain.

    While you are waiting on the zucchini, heat a saute pan over medium heat. When the pan is hot, add the 1/2 tablespoon of fat. When the fat is heated, add the onion and cook for a minute or two. Then add the curry powder. All the curry to bloom for a minute. Then add the mushrooms and saute until the mushrooms and onions are soft. Set aside.

    In a medium -sized bowl, add the eggs, mayo, almond milk, and salt, and whisk together.

    Then add the peas, tuna and parsley, and mushroom/onion mixture, and mix together. Set aside.

    When the zucchini is done draining, rinse with water to remove the excess salt. Then pat dry with a towel.

    Put the zucchini in the 8X8 baking dish and then add the pea/tuna/egg/onion mixture into the pan and mix together. Then bake for 30 to 35 minutes until cooked through.

    While the casserole is baking, in a medium saucepan, heat 1 cup of Paleo-friendly oil over medium heat. When the oil is hot, add the sliced shallots, and cook for 5 to 7 minutes, until the shallots are browned. Once browned, transfer to a paper towel covered plate and let the excess oil drain.

    When the casserole is done cooking, remove from the oven and let it sit for 5 minutes.

    When ready to serve, top with the crispy shallots and enjoy.
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