00:00Tuna Zoodle Casserole This Tuna Zoodle Casserole is based
00:05basically the ultimate comfort food hack. All the cozy vibes of traditional casserole without the
00:10carb crash afterward. For the zucchini base, use 7 small zucchini spiral
00:15into thick noodles. One tablespoon of olive oil for sautéing, half a cup of
00:20chopped onion, and half a cup of chopped celery. For the tuna mixture, combine 12
00:25ounces of drained bumblebee solid white albacore tuna, 4 ounces of drained pimeo
00:30and half a cup of avocado oil mayonnaise, one tablespoon of organic whole
00:35grain mustard, two finely minced garlic cloves, the zest of one lemon,
00:40salt and pepper to taste. For the creamy sauce, use two tablespoons of paleo
00:45flour and half a cup of coconut milk. Preheat your oven to 350
00:50degrees Fahrenheit and grease a 9 by 13 inch baking dish, then spiral
00:55all seven zucchini using a thick blade and set aside. In a bowl, mix the
01:00drained tuna, pimiento peppers, avocado oil mayonnaise, whole grain mustard, minced
01:05garlic, lemon zest, salt and pepper until fully combined. Heat
01:10olive oil in a large skillet over medium-high heat. Sauté the chopped onion
01:15and celery, for about five minutes until softened. Then, whisked it
01:20together the paleo flour and coconut milk and stir it into the skillet.
01:24Cooking for two to three
01:25minutes until slightly thickened. Add the zucchini noodles, toss gently to coat
01:30and cook just one to two minutes to warm through. Then, remove from heat and fold in the
01:35tuna mixture. Transfer everything to the prepared baking dish. Spread each
01:40evenly, and bake for 20 minutes until bubbling. Then, switch to broil.
01:45And cook for about five minutes, watching closely, until the top develops golden
01:50brown spots and lightly crisped zucchini edges.
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