Tuna Casserole
Ingredients
  • 2 tablespoons ghee or clarified butter
  • 1 cup mushrooms, chopped
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1 large celery stalk diced
  • 2 large carrots, peeled and diced
  • 6 cups grated cauliflower
  • 2 six-ounce cans water-packed tuna, drained
  • 1 1/2 teaspoons kosher sea salt
  • 4 tablespoons ghee or clarified butter
  • 3 tablespoons tapioca flour
  • 1 tablespoon potato flour
  • 1 cup water
  • 2 cups coconut milk
  • 1 cup almond milk
  • salt and pepper to taste
  • 1/3 cup almond flour
  • 1 tablespoon ghee, melted
Instructions
  1. Preheat oven to 350 F. Combine the tablespoon melted ghee with the almond flour in a small bowl until the mixture is crumbly and set aside.
  2. Melt 2 tablespoons ghee in a large, oven-proof skillet over medium heat and cook the mushrooms until golden brown, about 5 minutes. Add the onion, garlic, celery and carrots and continue cooking until the vegetables are tender-crisp, another 5 minutes. Stir in the tuna and cauliflower; remove from heat and set aside.
  3. Melt the remaining 4 tablespoons ghee in a large saucepan over medium-heat. Stir in the tapioca and potato flours, creating a roux, and cook for about 1 minute. Slowly whisk in the water, coconut milk and almond milk; increase the heat slightly and continue cooking, stirring constantly, until the mixture thickens enough to coat a spoon. Remove from heat and season to taste with salt and pepper.
  4. Pour the sauce evenly over the tuna/vegetable mixture in the skillet; sprinkle the almond flour crumble over the surface. Bake for 20 to 30 minutes, or until the casserole is browned and bubbly.
  5. Allow to sit for about 10 minutes before serving.
  6. Nutrition (per serving): 453 calories, 35g total fat, 59.4mg cholesterol, 791.7mg sodium, 959.9mg potassium, 19.5g carbohydrates, 4.9g fiber, 5g sugar, 18.9g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/tuna-casserole/