Low Carb Tuna Casserole Recipes {Cheesy Tuna Casserole, gluten, grain, dairy free}
Simple, low-carb tuna casserole perfect for gluten, grain, and dairy free diets.
Ingredients
- 2 egg yolks
- 1 medium lemon juice
- 1/3 cup olive oil
- 1/4 tsp + ⅛ tsp salt
- 2 cans tuna Wild Planet Albacore
- 5 cups spaghetti squash this is about 1 medium spaghetti squash
- 3/4 cup coconut milk full fat
- 1/3 cup Nutritional Yeast + extras for the top "sprinkling"
Instructions
- Make the spaghetti squash first (see notes below).
- Preheat the oven to 425 degrees.
- Lightly coat a medium-sized baking dish with olive oil. (I believe mine is a 10x7 dish)
- 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.
- Drain the two cans of tuna. (Do not drain if using Wild Planet.)
- Add the tuna to the "mayo" and mix together.
- 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.)
- 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 salt (if desired, I added about ¼ tsp more). Stir and mix.
- Transfer entire mixture to the baking dish.
- Bake for about 18 minutes.
- Sprinkle a little more Nutritional Yeast on top, return to the oven and bake for another 4 minutes.
- 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.