Paleo Tuna Casserole Recipe [Gluten-Free, Nut-Free, Dairy-Free]
A reader emailed me a few months ago asking for a Paleo tuna casserole recipe, and I realized that I had zero idea what that was, having not grown up in the US!
What is Tuna Casserole
For those of you that also never had tuna casserole before, Wikipedia describes it as “a casserole mainly composed of egg noodles (or some other starch such as rice) and canned tuna fish, with canned peas and corn sometimes added,” and topped with something crunchy like potato chips.
The dish sounded similar to the fish pies I grew up with in England (I created a Paleo fish pie that was delicious – recipe here), and so I set out to recreate a Paleo version of the tuna casserole so that I could try it!
Paleo Tuna Casserole Recipe
I started with the onion, sautéing it. Then I chopped up the vegetables.
After mixing together the coconut cream with the egg and coconut flour, I added in the vegetables, spices, mixed everything together well and then poured the mixture into an 8 by 8-inch baking tray.
Lastly, I sprinkled shredded coconut on top (you can use coconut flakes instead) and baked it for an hour at 400F/200C (if you parboil the vegetables first, then you can decrease the baking time to around 30 minutes).
- 2 (6oz) cans tuna, drained and flaked
- ½ small onion, diced
- 1 cup peas
- 1 cup carrots, diced
- 3 stalks celery, diced
- 1 medium sweet potato, chopped into small chunks
- 2 cans coconut cream (cream from the top of a frozen can of refrigerated coconut milk)
- 2 eggs
- 2 Tablespoons coconut flour
- 1 Tablespoon paprika (optional)
- 4 Tablespoons shredded coconut (for sprinkling on top)
- coconut oil for greasing and cooking with
- salt and pepper to taste
- Preheat oven to 400F/200C.
- Saute in coconut oil the onions until translucent.
- In a large mixing bowl, combine the coconut cream with the egg and coconut flour.
- Add in the tuna, peas, carrots, celery, onion, sweet potato chunks, paprika, salt and pepper.
- Pour mixture into a greased baking dish (8 by 8-inch).
- Top with shredded coconut.
- Bake for 60 minutes.
- Cool for 10 minutes before serving.