You have spoken, and today’s recipe is Tuna Casserole.
An incredibly delicious, grain and casein-free tuna casserole (you can make it completely dairy free by subbing the ghee with coconut oil).
The Young One wouldn’t touch it, but that didn’t surprise me – he won’t eat traditional tuna noodle casserole, either, so he got a bacon and cheese omelet. Beloved and I ate it, though, and we LOVED it. Better yet, there were plenty of leftovers the next day for lunch, and this reheats very, very well.
The casserole could easily be modified in lots of ways – use steamed or roasted spaghetti squash instead of the grated cauliflower, and just about any combination of vegetables you like. If you’re okay with dairy, you can use whole milk instead of the combination of water and coconut and almond milks and by all means, throw in a cup of shredded cheddar cheese, although the casserole is just fine without it. It would also be quite good with leftover chicken or turkey in place of the tuna.
Note: I thickened the sauce with a combination of tapioca and potato flour and I think that works much better for gravies and white sauce than tapioca flour alone. If you’re avoiding white potatoes all together, just use 1/4 cup of tapioca flour; it should still be fine.
- 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
- 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.
- 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.
- 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.
- 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.
- Allow to sit for about 10 minutes before serving.
- 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