This Tuna Zoodle Casserole is made with spiralized zucchini noodles, green chiles, and tuna for a delicious, low-carb, high-protein meal. A lighter take on the classic, this casserole is keto, paleo and Whole30 friendly!
Low-Carb Tuna Casserole
What I love most about this dish is that even though it’s labeled as Whole30 and Paleo, it truly tastes like mama’s home cookin’! Kid friendly, but wholesome, and adults love it too – it doesn’t get better than this.
My mission in life is to help picky eaters (or any food allergy eater) sneak in extra veggies and pump up their omega 3’s without them even knowing. Well, this SUPER EASY paleo tuna casserole is gonna solve all that today! Comfort food made healthy (and gluten-free). You can’t beat homemade comfort food, right?
Keto Tuna Casserole Ingredients
This tuna zoodle casserole is a great recipe for using whatever pantry items and veggies you have on hand.
In addition to some basic seasonings (salt, pepper, red pepper flakes, etc.), you’ll need the following:
- Tuna – Look for and use a sustainable, mercury free brand of tuna
- Green chiles – If you aren’t into spicy food, don’t worry. Green chiles are very mild and you can completely leave them out if you really want to. I love the flavor, though!
- Zucchini (aka spiralized zucchini)
- Coconut flour or Tapioca flour – Tapioca starch will be fine if you don’t have coconut flour. Personally I prefer tapioca or arrowroot, but for Keto friendly flour, use coconut flour.
- Dairy free milk – My choice is coconut milk because it’s so much thicker and creamier than any other non-dairy milk
- Paleo mayo – To be paleo-compliant, the mayo you use must be made with a paleo-approved oil, such as avocado, coconut or olive oil. Also, check the ingredient label to be sure that the mayo you use is 100 percent REAL, made without any partially hydrogenated fats. Even better, make your own – it’s pretty easy if you have a high speed blender or immersion blender!
Paleo Mayo Recipe
Swap out the boring mayonnaise for my chipotle paleo mayo.
- Ingredients:
- 1 cup paleo-compliant oil (avocado, coconut, olive, etc.), divided
- 2 large egg yolks, room temperature
- 1 teaspoon Dijon mustard, room temperature
- ⅛ teaspoon fine sea salt
- 2 tablespoons lemon juice, room temperature
Instructions:
- Using your immersion blender or high speed blender, mix half of the oil, both egg yolks, Dijon mustard, and sea salt in your blender.
- While the blender is running, very slowly drizzle in the remaining ½ cup of oil. Don’t add it all in at once! You need to do this slowly over the course of a couple of minutes so that the oil and eggs are “forced” together in an emulsion.
- Continue blending for one additional minute.
- Stir in lemon juice.
- Store in a covered glass container in the refrigerator for up to one week.
How to Make Tuna Zoodle Casserole
- PREP: Wash and clean your veggies and preheat your oven. Also, grease a 2-quart casserole dish. Mine is 9 x 13, but there are oval ones as well.
- SPIRALIZE: Ribbon cut or spiralize your zucchini into noodles.
Tip – Place the noodles into a colander and use a paper towel to press as much excess water out of them as possible. If they are too soggy, as a result, the tuna casserole will be too runny.
- MAKE THE TUNA MIXTURE: In another bowl, combine the tuna fish, mayo, green chiles, and spices.
- SAUTE VEGGIES: Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minutes over medium heat, until the onion is soft and translucent.
- THICKEN: Next add your flour (tapioca flour & coconut flour both work) and milk to the skillet. Stir together with the celery and onion mixture until no longer clumpy. This will act as a thickener.
It’s okay if the mixture isn’t completely smooth; just be sure it’s smooth enough to combine with the zucchini noodles.
- ADD AND COOK THE ZOODLES: It only takes a couple of minutes to cook the zucchini noodles; don’t let them get soggy.
- COMBINE REMAINING INGREDIENTS: Add the tuna mixture to the large bowl with the zucchini mixture and toss everything together.
- TRANSFER TO CASSEROLE DISH AND BAKE: Bake for 15 -20 minutes or until edges are brown. If the casserole does not brown after 15 minutes, leave in an extra 5 -10 or until crispy edges. If you want to make the top really crispy, place the keto tuna casserole under the broiler for a couple of minutes. Watch it closely to prevent it from burning.
Meal-Prep Tip: This casserole keeps well in the fridge for up to 5 days. It can also be frozen for up to 3 months. It will have extra water once thawed due to the zucchini. Simply mix in more flour.
More of Our Favorite
Low-Carb Casserole Recipes
Keto Green Chile Tuna Zoodle Casserole Recipe
- Total Time: 45
- Yield: 6 1x
Description
This Tuna Zoodle Casserole is made with spiralized zucchini “noodles,” green chiles, and tuna for a delicious, low-carb, high-protein meal. Keto, paleo and Whole30 friendly!
Ingredients
- 5–6 cups spiralized noodles or 3-4 large zucchini (see notes for prep)
- 12–15 ounces canned tuna or 2 ½-3 cans, drained
- ½ cup real mayo (add ¼ cup more for extra creaminess)
- 4 ounces diced green chiles
- 2 Tablespoons chopped chives + extra for topping
- 1 Tablespoon organic regular or spicy mustard
- ½ teaspoon seasoning salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 Tablespoon olive oil
- ½ cup chopped onion
- ½ cup chopped celery or green peas
- ½ teaspoon chili powder or red pepper flakes
- 2 Tablespoons coconut flour or tapioca starch (see notes)
- ½ cup almond milk or coconut milk
- Garnish – herbs (fresh parsley or cilantro) and optional fresh lemon slices
Instructions
- Preheat oven to 350 F. Spray a 9×13 casserole dish with nonstick cooking spray. Set aside.
- Ribbon cut or spiralize the zucchini into noodles. Press/squeeze out as much excess water as possible (see notes). Set aside.
- In a large bowl, mix together the drained tuna, mayo, green chiles, chives, mustard, seasoning salt, garlic powder and black pepper. Set aside.
- Heat a large skillet on medium heat. Add the onion, celery and chili powder. Sauté 5 minutes or until onions begin to brown.
- Whisk coconut flour and milk into the celery and onion mixture until smooth or very few flour clumps remain.
- Add zucchini noodles to the skillet and toss together. Cover and cook for 1-2 minutes on medium heat until zucchini is softened but not thoroughly cooked.
- Remove skillet from the heat and pour contents into the tuna/green chiles mixture combining well.
- Pour mixture into the prepared casserole dish and bake for 15-20 minutes or until edges are browned. Optional- broil casserole 1-2 minutes for crispier edges.
- Garnish with fresh herbs and top with optional lemon slices.
Notes
Zucchini Noodles – Press out ALL water from tuna and zucchini before mixing together or the casserole will have too much liquid. Reader Tip from Missy- Place the zucchini noodles on a baking sheet and bake at 250F for 20-30min (depending on the thickness) to “dry” out the noodles.
Storage Tip – This casserole can be frozen for up to 3 months. It will have extra water once thawed due to the zucchini. Simply mix in more flour.
Substitute – Arrowroot starch can be substituted for the coconut flour or tapioca starch.
- Prep Time: 20 min
- Cook Time: 15 -20 min
- Category: dinner
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 209
- Sugar: 3.3g
- Sodium: 507mg
- Fat: 16.1g
- Saturated Fat: 0.2g
- Carbohydrates: 6.6g
- Fiber: 2.4g
- Protein: 10.3g
- Cholesterol: 22.6mg
I was really looking for a low cow recipe using zucchini, and I ran across this. I did cut the zucchini into ribbons, salted it heavily and let it sit in a collander for 30 minutes, then I rinsed it and dried it on a paper towel which is the first time I’ve done that but it’s a great technique. My husband said this was the best tuna casserole he’s ever eaten I will definitely put this in my regular rotation. Thank you for a great recipe
Thank you BEth! YEs this has been a favorite of mine for years too. So glad the husband approved! Sneaky veggies for the win!
Hi! I followed the recipe and I loved how mine turned out! I used almond flour because i couldn’t find Coconut flour. Im not sure how it should have tasted with the recommended flour, but i liked mine!
Question: the nutritional facts you listed…how much/what size/oz is one serving?
Oh good to know! Thanks for sharing Alexa! The nutritional facts are for about 1 heaping cup. Hope that helps!
So good!! I admit, I substituted rotisserie chicken for the tuna and made my own “seasoning salt.” It turned out delicious!! I also added garlic and 1/2 green pepper to the sautéed veg. Still, awesome. I’m loving finding dishes that eliminate dairy but still have that creamy texture that’s so cravable. This recipe will definitely make it in the rotation! Thank you!!
Oh I must try with chicken! Genius!
Oh I am sorry to hear that. Did yo use precook the zucchini? THis a favorite of ours.
I just recently found your blog, this has the kind of healthy, paleo recipes I have been looking for. This tuna casserole was so good! Wow, much better than Mom’s. I also felt okay after eating it! Thanks, a great recipe!
We are big tuna eaters in our house and this is amazing! Love how simple it is to put together!
So glad you and your family loved it Suzy!
We have so many zucchini from our garden. This is a fabulous recipe for them! We love it!
Yaayyy!! So glad you loved it!
Packed full of amazing flavors! Everyone at my house loved it!
Thanks, Toni!
This could be one of my favorite recipes of yours, it looks amazing! And I love how much healthier it is too than the traditional.
Thanks Matt!
We always have so many zucchinis this time of year and I am always looking for new recipes! This looks soooo delicious!
Thank you, Laura! So glad you have this new recipe to try! Let me know what you think!
Looks so delicious and healthy! I can’t wait to try this recipe!
Keep me posted! Thanks, Beth!
This is so delicious! Even my picky little guy loved it! Thank you so much!
WooHoo!! Picky-eater approved! You’re welcome!
Absolutely delicious recipe I’ve made several times now!
wonderful! so glad. Thanks for the feedback jacqueline.
So glad to hear that! Thanks, Jacqueline!
I was skeptical but tried it and almost ate it all before my husband got home. I don’t like making zoodles so I ran the zucchini through my food processor making thin slices. Worked great. I have a lot of this tuna in my pantry and it is in the middle of COVID-19 quarantine. I googled and found this gem. Saved it in my keeper file. Thanks! Tara
You’re welcome, Tara! Glad to hear you enjoyed this and that making the thin zucchini slices worked great! If you need more recipes to use for your tuna, just follow this link to all my recipes using tuna: https://www.cottercrunch.com/?s=tuna – I’m here to help, so just reach out anytime!
My husband and I loved this! I used canned salmon instead of tuna and it was soo good! We will definitely make again.
Yaayy! Glad you loved it! Great idea using the canned salmon! Thanks for the feedback Kristin!
How big is a serving size for the 209 calories?
Hi, April! Serving size is 1 cup.
I was craving something delicious and different while on whole 30 and this hit the spot! I used the Avocado mayo from primal kitchen instead of the chipotle, because I’m not a big spice girl. I would say the cook temperature took a little longer than the initial 10 minutes, so I would recommend a full 25 to get that baked dish crispiness. I would potentially add a little more tuna next time, too. Overall, really good flavors. Products from Whole Foods made this one really easy. I am no cook and my husband is loving me whipping delicious things up in the kitchen like this! Can’t wait to see more!
Thank you! Just added those notes. Love it! Keep me posted on what else you try!
I made this last night and it was FANTASTIC! I pretty much love any kind of tuna casserole (and will admit that Tuna Helper is actually decent) so was excited to try this. The only change I made was to the thickener, of which I substituted w/arrowroot power. Tip: spiralize your zucchini noodles the night before, if possible, and place in paper towel-lined casserole dish, cover top and sides w/paper towels and then cover w/plastic wrap and place in refrigerator until the next day. Virtually all of the water is removed from the zucchini.
Oh i love it! And thanks for the tips! I’ll have to add that overnight tip!
TY. This zucchini tip was a game changer.
Great! I’m so glad it worked out . Thanks for feedback Jo!
How many servings in a casserole
about 5 or so. 🙂
You can use more zucchini noodles and tuna and double batch. Totally depends on the person who likes it. Haha. Does that make sense?
Amazingly good. I followed all the special tips for dying zuchini. For the rue I whisked the coconut milk and coconut flower – no lumps. This dish is a keeper. What I did learn is I need to use larger zucchini for the 9 × 13 casserole. Maybe how many cups of zuchini for this recipe might be helpful.
That’s a great tip! I’ll put that in the recipe. Thank you Monice.
Tasted great, but it probably needed a smaller than 9 x 13 pan, to look like a casserole. It looked pretty sparse. I also added a TB of Parmesan to my serving. This gave it some texture.
Thanks for your feedback Dana. What size zucchini did you use? And noodle shape? Sometimes that makes a difference. I’ll make those notes in the recipe! I used a large zucchini and egg noodle shapes in my spiralizer.
A little labor intensive, but mine is in the oven and I CAN’T WAIT to eat it. I was born in 1966 and grew up on tuna noodle casserole. Of course mine isn’t as pretty as yours…:D
Delicious! We made with the chipotle mayo and no chilies, and it still had a nice kick. Highly recommend!
My whole family loves this tuna casserole!
This was delicious! On a cold autumn evening, with snowing falling, I wanted something that would be healthy, follow my dietary needs, as well as satisfy my desire for “comfort food.” I decided to try this recipe out. I am so glad I did!!! My husband and I very much enjoyed this tuna zoodle casserole. I highly recommend! This will become a regular over the winter months in my house. Thanks!
Oh I am so glad! yes so cozy for this cold weather!
Made this last night, it was great, had a great flavor. I baked the zucchini beforehand as suggested, but still came out a little watery. I didn’t mind too much though, was still delicious.
Oh thank you for that feedback Jade! I so appreciate it!
This was fabulous! I sautéed the zucchini first because I was sacred about it being too watery. Used a 9×9 and used my own chipotle ranch recipe! Husband approved!
Oh yay! I’m so glad you all enjoyed Lauren!
Ps
I need that ranch yum ?
I made this last night for dinner and I’m having leftovers now for my lunch. It turned out great. It’s also easily adaptable for whatever you have that needs used up in the fridge. For me it definitely took longer then the 15 minutes of prep time. I made it as directed except for the following: I spiralized the noodles first and tossed them with a little salt to sweat them and occasionally tossed them while I was prepping everything else, I just used less salt when I seasoned the rest of the meal. Then right before I put everything together I squeezed all the water out and spread it out on paper towels and blotted them. I also added some dried mushrooms because I thought they would also soak up some of the moisture. At the end before I put it in the oven I dotted the top with cashew cheese, I use Treeline Herb-garlic flavor but Kite Hill would also be wonderful . It all turned out great. My daughter who doesn’t like zucchini noodles liked it as well. If you are missing the peas because you don’t do peas anymore you can buy thin asparagus that are about as big around as a pea and then dice them into pea sized shapes. I do that for my pot pies and it works well. If you wanted to try something different bits of artichoke might taste good with the creaminess of the dish. I was almost tempted to use canned chicken because I had it on hand. I had to go to the store anyway so I bought Tuna and I’m glad I did, but chicken would work too if that’s all you had or didn’t like tuna. Thank you for the dish I’m sure I’ll be making it more in the future.
Oh i love all your suggestions, thank you! I will update prep time too. What a great idea for the artichoke Carrie!
Spook good
Hi!
I used this recipe for inspiration as I had a bunch of yellow zucchini from the garden that needed using and I loosely follow a keto/ low carb diet. So when I found this recipe I was excited because I love a casserole , I’ve made lots of low carb casseroles and this is definitely one of the best and tastiest!
I followed the recipe but added some things.
I baked the zoodles and squeezed them so I had no excess water so that’s a great tip!
I added parsley ,the dry onions and celery heart leaves to the tuna mayo mixture with everything else.
And in the saute mixture I did a whole onion added some sweet red peppers ,a spicy cubanelle pepper and diced portabello mushroom I had in the fridge because they needed using but I’m so glad I did because they added beautiful flavor. I increased the cream a bit since I added all the extra vegetables and I sifted and whisked the coconut flour into the cream before I added it to the sauteed mixture and it was perfectly smooth and mixed in perfect, no lumps or clumps at all so I’d suggest doing that.
Then I sprinkled the top with nutritional yeast like another commenter. It came out delicious, I actually said yum out loud when I took the first bite ? thank you so much for coming up with this ,it’s so super yummy, and since I got local, wild, sustainable oceanwise tuna is doubley guilt free!!???
This recipe was amazing although it did take a lot longer to make than the 15 min prep and 15 min in the oven. Especially the spiralizing. I had been uncertain how this would turn out, but had zucchini from my garden to use. (Always on the hunt for more zucchini recipes.) Also, a medium skillet is too small for tossing the zucchini with the sauce. I used a 14″ one instead. Both my husband and I were pleased with how it turned out and I’ll definitely make it again.
Oh thank you for letting me know. We make it a lot so it’s super quick, but I totally get it! I will update the recipe. And so fun! Love the fresh zucchini!
This was amazing. I was so worried my tuna casserole with all the mushroom soup husband would hate it. He had two helpings and loved it. Really good recipe. Thank you!
Oh I am so glad! It’s a favorite here too Kim!
Any subs for the green chilies? They can be hard to find where I live. Would 1 or 2 seeded regular jalapenos work?
I think so! Or even roasted red peppers, canned and diced. Does that make sense? I like the idea of jalapenos or even pickled jalapenos is a jar. Sliced.
Hi there lady,
First of all thanks for posting this because this recipe has me going crazy for more! I absolutely LOVE tuna casserole and I mean it. When I started low carb-ing my usual go-to recipe had to go, along with everything else I love. So, this gem right here made my day! I changed some stuff up just to increase fat content, but I am sure it is lovely just as you made it. For the increased fat I used organic heavy cream and a stick of pasture fed butter 🙂 (yeeeeessss) Also, to get the zoodles dry I pre-baked them on a cookie sheet at 250F for 25 min. And yes, I did throw in some ‘shrooms in it, because as far as I am concerned ‘shrooms go in everything delicious! Thanks again!
OMG that’s genius! Do you mind me putting those baked zoodle tips in recipe notes? I’ll tag you. and love the mushrooms! I didn’t add because my husband hates mushrooms. He’s crazy. LOL!
Oh man, my kiddo hates them as well, but I put them in everything anyway haha. And of course! I made a soup with zoodles sometime ago and that was a part of the recipe, I really cannot take any credit for that! The whole process was to salt them lightly, let them “rest” between paper towels for 5 min or so, then lay them out in a single layer on a parchment paper lined cookie sheet (single layer is crucial, I have tried to speed it up and it did not work as well), lastly “bake” at 250F for 20-30min (depending on the thickness), I did 25 for my skinny zucchinis and it was perfect. They become perfect, maintaining their texture and form (not cooked or soggy). I made the casserole this afternoon and it is gone… pretty sure I am 10 lbs heavier, but oh so happy! Lastly, I love your page and will definitely try more things (the pear cake… OMG!)!
Haha I love you already
This was awesome!
I always love the flavor combinations you come up with, always so unique and delicious and this green chile and tuna combo doesn’t disappoint. What a tasty looking dish!
thanks friend
Is it just me, or is this dish extremely spicy? Maybe I included the wrong green chiles, but my nose was running due to the heat levels. That aside, it turned out fine (looked like the picture). However, I had to squirt some lime over my plate to cut that spice. This is not for those with acid reflux (which isn’t me, but I worry for them).
Additionally, why no mushrooms? After that fact, I decided that mushrooms would be great in this, so I shall add.
Thanks for the recipes, it’s always fun to try something new. I died laughing when I took the first bite and realized I would die of spice…there are worse ways to go.
Oh im sorry! Did you buy the mild green chiles or the spicy? Maybe that was it. And yes, I love the addition of mushrooms. I just didn’t add it because my husband hates mushrooms. He’s crazy! LOL!
I follow a low fodmap diet and came across this recipe. It turned out so well and my husband loved it too (not always a given for low fodmap recipes!). Thank you for sharing these great ideas!
Wonderful! so glad! It’s a fav here too. Let me know if you need any other recipes.
So excited to try this recipe! It’s going on this week’s menu plan! Just wondering if you have a print “button” for the recipe? I can’t seem to see it and I like having a paper copy to work from to keep cooking messiness off my computer screen :o) I tend to be a messy cook! Thanks in advance.
just sent you an email with the print button details. Let me know if you got it! xxoo
Was the cooking time a typo? I cooked for 30 minutes covered and then a few minutes uncovered and it was perfect!
Oh glad it worked out. No i actually just cook it for 5 minutes to get top crusty and warm. But cooking longer is NO prob! Just depends on your preference.
Made tonight! Whole family loved it and had second helpings. Thanks for recipe
so glad Erin! it’s one of our favorites too!
My family enjoyed this casserole tonight. I sprinkled some nutritional yeast on top before baking. The ingredients list contains chives, but they are not mentioned in the instructions.
oh thank you! I will update!
Stumbled upon this recipe by googling “paleo zucchini tuna” (can you guess what I only had left in my fridge…) and glad I tried it. I ended up making one serving with my homemade thousand island dressing, shreddred zucchini, roasted cauliflower and almond milk instead of coconut milk. Didn’t even use onions or celeries and just threw everything into a mini baking dish. Not sure how the original tastes like, but mine was very flavorful and filling. Thanks! 🙂
That’s awesome!! Glad it came together nicely. Love this recipe too
Made this tonight and everyone loved it. Instead of using flour and coconut milk, I used just the cream that had floated to the top of the can of coconut milk and no flour. Also added sautéed mushroom and peas (Not Whole30 approved, but I don’t have an issue with legumes).
Peas sound like a great addition! And I love mushroom so much! Good choice
The recipe says to cook for 3-5 minutes. Is this correct?
yep, it’s super quick since you use canned tuna. You basically are just heating everything and browning it a tad. You can do longer if you’d like. Does that make sense?
Yumm..It sounds great, great blogging with excellent recipes!
Made this tonight and my husband and I LOVED it. I’ll definitely be making this again. It came out perfect and had great flavor. It only made about 3 large servings for us though…we love to eat. haha. Thanks for the healthier tasting spin on a classic.
that’s awesome Kelli!! it’s one of our favorites too! YUM!
oh and yes, it’s rich but smaller servings. I should mention to double recipe or make two batches for most people. Thanks for feedback.
I need to make this. Or even better, let someone make it for me…but since that’s not an option, make it for myself! 😉 Life and work are going to get INSANE within the next couple weeks so make ahead meals like this are going to be SO necessary!
I think you should move here
Quick question your recipe calls for 14 tsp of pepper is that a typo and should real 1/4 tsp? Thanks
thanks for catching that! Yes, just updated. 1/4 tsp. LOL!
I had troubles with this recipe, for one some of the ingredients in the list were never mentioned in the instructions so I guessed when to add them, like the chili flakes, and diced Green chilis. Also when I added the coconut milk and coconut flour it just clumped up! It definitely was not enough liquid, recipe called for 1/2 cup coconut milk I used almost the entire can. It’s still cooking so hopefully it turns out ok.
I’m so sorry to hear this Tanya! How did it turn out? Thank you for updating me on this. I will definitely fix the recipe.
The coconut flour is just a thickener, do you can use any flour really. I used coconut to keep it whole30.
How does the zucchini hold up during the sweating/baking process? I’m always weary of zoodle recipes because the zucchini has SO MUCH WATER sometimes. Does it affect the casserole at all in the end? Thanks!
definitely squeeze out the excess water after spirlalizing. You don’t bake it that long. It worked great! I’ll make sure to update the notes on this recipe. Thanks Ranchel. Let me know if you try it.
I’ll update with this answer – the zucchini DEFINITELY needs to be squeezed, and the recipe is not updated to reflect that very important piece. I made the mistake of not squeezing (since it is not indicated) and I had to bake for 20 minutes and broil for 5 minutes to get it to brown. Now out of the oven and the whole thing has a layer of water in the middle.
so sorry about that! Just updated the recipe.
YUM, this looks absolutely incredible. I haven’t had any casserole in months because I always over indulge (noodle addict) but just got a spiralizer so this shall be a hit!
wonderful! keep me posted Jo!
Can you make this with chicken, instead? I love tuna just not hot, lol.
you sure can! I would use chicken sausage maybe. Pre cooked. Let me know whatcha think!
I’ve never really grown up with casseroles! I love that you’ve added zucchini noodles for some extra color!
well i think it’s time you try! yes!
YUM!! This looks fantastic!!
thank you friend!
I have to be honest… I just drooled all over your site. 😉 Seriously, when I saw this on FB I could NOT click the link fast enough to come check this out and hit PRINT. I am SOOOO doing this for dinner on Monday! I’d say today, but I legit just ate the last stick of dang celery. Grrrrr. Can’t WAIT to try this, chicka! Beyond deliciousness up in here! PINNED! Cheers!
Oh, spiralizing. How I’ve come to adore you. This casserole is dinner perfection- healthy without skipping out on flavor! Cqn’t wait to try this out!
Those veggies look great!
I need to get some more tuna in my life. I haven’t had in awhile. This looks delicious btw. Send me some 🙂
have you tried safe catch? I will send you some and you send me almond butter. k? hehe
Ooh, this recipe has my name all over it! I saw that tuna at the store, too, and will have to pick up some to try.
let me know if you do!
I HATED when my mom made tuna noodle casserole. HATED it. It was gross – egg noodles with cubes of cheese and tuna and peas and mAYO which i detest.
That said, this looks delicious! I usually use silken tofu blended with some lemon juice instead of mayo and it always works great.
I’m contemplating starting the whole30, but I really just need something to kick my ass into gear to get me to stop eating so much sugar. The rest of the rules aren’t really my cup of tea and it seems overly restrictive. I think I’ll do a Katie-version instead, where I can eat condiments that have tiny amounts of sugar in them (because COME ON like I’m giving up sriracha for a month??!!? HAHAHAHA right.)
I think Katie version is better! Just less sugar. But I’m sure you don’t eat that much. Haha. Maybe try for a week and see? Are you wanting to find out health issues? Update me
Oh, I haven’t had tuna noodle casserole in years! Sounds delicious. As the fourth of five kids I was raised on casseroles due to a limited family budget. Tuna noodle only happened when my dad went on a business trip because she could not stand the smell of tuna. As a child I wasn’t much of a tuna fan either but, pasta? Sign me up. Plus, as an added bonus, my mom topped it with crumbled potato chips which she never bought otherwise. Good memories (though I no longer like chips and do like tuna) so this recipe is pinned!
OMG potato chip topping? GENIUS!
We have had various versions of tuna stuff thru my young years. Now I add just like my turkey meatloaf, some salsa, spices & mustard to it & eat cold. I wish some of these healthier versions were less expensive. AS much as I want to buy, I can’t afford 3.5 – $4 plus per can.
I totally understand. I wish our health wasn’t as expensive sometimes. But you do what’s best for you! <3
I really dislike mayo but love the idea of this dish. Do you think I could substitute yogurt? Or hummus, or just eggs maybe?
totally! the yogurt would work well or sour cream. Keep me posted!
Mmmm…I love healthified comfort food! Tuna Noodle Casserole was a favorite when I was growing up. This sounds delicious!
What a terrific use of zoodles!
Thank you Johanna
Whoops! I mean johnna
This looks SO good! I love your spin on such a classic comfort food!
I have been at a loss as to what to do with all the zucchini we’ve picked. Not anymore. I LOVE that I don’t have to adapt this to be dairy-free.
Thanks Alexa!
This creation speaks to me. Especially that ELITE TUNA, because I mean… I AM ELITE AF… So I only eat ELITE things?
LOl. Er, um. Actually not really… I mean, I feel like a lot of people would think salmon skin to be “scraps”.
you are totally elite! GiGi ELITE EATS! and salmon skin is not scraps. it’s BLISS! GOLD! i support you
I grew up eating my mom’s tuna casserole almost every week so I am a tuna casserole fan – and I happen to be a big veggie fan – so this casserole is a win win for me! Loving this zoodlerific casserole and the healthy veggie kick you have been on! Hope your feeling better!
OMG so funny, me too! Don’t tell mom I butchered the homemade version to make healthy! hehe
My mom NEVER made tuna casserole… how weird is that for a Southerner?! She did make tuna salad every Sunday after church. I actually loved it! This looks like something I’d love too. Maybe I could even get Vegas to eat fish with this one… she love shellfish but getting her to eat fish is tough.
I feel like I need to give the Primal Kitchen mayo a try, but I HATE mayp. Like in anything. Ever. I wonder if I can come up for a fix for this. My family didnt’ do many casseroles growing up, I think my mom got grossed out by the cream of whatever soup. I guess I was destined to be a food quality snob! I do love this dish though. Maybe some mashed avocado and coconut milk will do the trick in place of the mayo/coconut milk mixture. I’ll let you know!
I don’t like mayo but i do like primal kitchen chipotle mayo! It’s the only one i really do like. So i get it!
I am SO beyond excited about this recipe… like almost a little TOO excited! I used to eat Tuna Helper (gross, I know) growing up and loved it. This reminds me of a much healthier, adult version!
it so taste like that but fresher!! i loved it! keep me posted, k?
Tuna noodle casserole was my faaaaavorite when I was a kid, no joke! And it’s been years since I’ve had it. I’m dying to try this healthy version – bring on those zoodles!
right? mine too!!! let’s have a party and make all our childhood favorites
What would you suggest as a non meat substitution for tuna? Or perhaps just leave it out all together? This recipe looks so good!
this would be great with tofu or tempeh or just garbanzo beans added. For sure! and instead of mayo, you can use a vegan sour cream or cashew cream. I have that recipe too!
My Mom used to make a tuna salad casserole thing with mayo and I cannot stand mayo. It turned me off so bad I never tried tuna until 3 years ago. Now I eat tuna all the time. Love this healthy version. I’m going to send it to my Mom!
haha that’s how i was too! i still only like certain mayo. Have you tried primal kitchen chipotle mayo? OMG SOOOOOOOO GOOD!
I understand people who do Whole 30 if they are having specific problems. Then I respect it. But I don’t like how it is just trendy for some. But then again, who am I to judge! As long as people understand the whys of what they are doing, more power to them.
Now, THIS dish, I must try. We weren’t a big tuna household growing up, but I love it and you know I love zoodles, so BRING IT ON
exactly. It’s not a diet. It’s a quest for answers and for health reasons, for those who might need it. I don’t think it’s for everyone. yet we can’t judge that. Agreed! P
I did the Paleo diet to lose a little weight (I’m not overweight but had a bit of jiggle I wasnt happy with that wouldn’t go away no matter what I did) and stop eating so much to-go food. I lost 7 lbs in two weeks. Mind you, a lot of of that was water weight, but I lost it while completely full all the time and eating really delicious food. I didn’t even do any additional exercise.