Tuna casserole, gluten and dairy free

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 213.9
  • Total Fat: 10.7 g
  • Cholesterol: 64.3 mg
  • Sodium: 559.0 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 22.7 g

View full nutritional breakdown of Tuna casserole, gluten and dairy free calories by ingredient


Introduction

This is a great recipe for those who don't eat gluten or dairy! It's adapted from the Paleo Tuna Casserole on sparkrecipes.com This is a great recipe for those who don't eat gluten or dairy! It's adapted from the Paleo Tuna Casserole on sparkrecipes.com
Number of Servings: 6

Ingredients

    Frozen broccoli, half the bag
    Frozen carrots, half the bag
    sweet onion, diced
    20 oz chunk light tuna in water, drained

    1 cup water, 2/3 cup raw cashews, 1 large clove garlic chopped, 1 Tbsp olive oil, 1 tsp coconut flour, 1 tsp dried dill weed, tsp ground mustard, tsp turmeric, tsp salt, Ground black pepper to taste, 1 egg

Tips

I didn't soak the cashews and the sauce turned out just fine :)


Directions

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, ground mustard, 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)

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user RACHELRN4.