Cheesy Tuna Casserole {gluten, grain, dairy free}
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Cook time: 
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Serves: 4-6
 
Ingredients
  • 2 egg yolks
  • juice, 1 medium lemon
  • ⅓ cup olive oil
  • ¼ + ⅛ tsp Pink Himalayan Salt
  • 2 cans Wild Planet Wild Albacore Tuna
  • 5 cups spaghetti squash (this is about 1 medium spaghetti squash)
  • ¾ cup coconut milk (your choice of Coconut Milk)
  • ⅓ cup Nutritional Yeast (+ extras for the top "sprinkling")
Instructions
  1. Make the spaghetti squash first (see notes below).
  2. Preheat the oven to 425 degrees.
  3. Lightly coat a medium-sized baking dish with olive oil. (I believe my Le Creuset was a 10x7 dish)
  4. Make your "mayo" by placing the 2 egg yolks, lemon juice, olive oil and Himalayan Salt in a medium bowl and beat together by hand with a fork. Set aside.
  5. Drain the two cans of tuna.
  6. Add the tuna to the "mayo" and mix together.
  7. Take the spaghetti squash out of the slow cooker. Cut in half. Scrape out 5 cups of spaghetti squash. (If you have leftovers, keep it in the fridge until you're ready to eat. Here is another recipe using spaghetti squash that you might like.)
  8. Place the 5 cups of spaghetti squash in a large bowl. Add the tuna/mayo mixture. At this point, also add the Coconut Milk, Nutritional Yeast and a little more Himalayan Salt (if desired, I added about ¼ tsp more). Stir and mix.
  9. Transfer entire mixture to the baking dish.
  10. Bake for about 18 minutes.
  11. Sprinkle a little more Nutritional Yeast on top, return to the oven and bake for another 4 minutes.
  12. Stir the dish a little, return to the oven and bake for a final 4 minutes.
Notes
Start with these spaghetti squash directions first: Pre-cook the spaghetti squash so that you need less baking time and also so that you aren't forced to strong-man the hard shell open (which, by the way, is the worst part of making spaghetti squash).
The way to "pre-cook" your spaghetti squash is via slow cooker. Poke holes all around the squash. Fill a slow cooker with water to cover just the bottom. Place your spaghetti squash in the slow cooker. Cook on low for about 4 hours or high for about 2 hours. Continue on with regular directions.
Recipe by A Gutsy GirlĀ® at https://agutsygirl.com/2014/02/25/cheesy-tuna-casserole-gluten-grain-dairy-free/