Paleo Tuna casserole

3-4 celery stalks, chopped
½ sweet onion, diced
20 oz chunk light tuna in water \

1 cup water, 2/3 cup raw cashews, 1 large clove garlic chopped, 1 Tbsp nutritional yeast, 1 Tbsp olive oil, 1 tsp coconut flour, 1 tsp dried dill weed, ¼ tsp celery seed, ¼ tsp turmeric, ¾ tsp salt, Ground black pepper to taste, 1 egg

serve over spaghetti squash or sweet potato. for Non-paleo family, serve over rice or egg noodles.

Preheat oven to 350 F (175 C). Place veggies and tuna in casserole dish. Gently mix to combine.

Add water, cashews into blender/food processor and let soak for a couple hours. Add garlic, nutritional yeast, oil, coconut flour, and seasonings to blender. Blend for 1-2 minutes until smooth. Add egg and blend for another 15-30 seconds. Pour sauce mixture over veggies/tuna and mix gently until completely combined and sauce is evenly distributed throughout veggies/tuna. Gently pat down top of mixture with back of spatula until the surface is level.

Cover dish tightly with foil and bake for 20 minutes, covered. After 20 minutes, remove cover, and return to oven to bake (uncovered) for another 10 minutes.
Remove from oven and let sit for 10 minutes before serving.

Serving Size: 4-6 svgs (calculated for 6)