Paleo Tuna/Sardine Casserole

I did not grow up eating tuna casserole, but I loved tuna melts and creamed tuna on toast. I have not thought about either of those things in a long time, but they must be in there somewhere because I felt compelled to make this casserole dish. I think the idea of a creamy pasta-y dish of sorts sounded appealing as we turn back to snow and rain. And, it totally hit the spot! It was good - in a creamed tuna on toast kinda way. And with tasty ingredients that I want to eat (as opposed to a can of cream of mushroom soup!)

I used this post for inspiration, but used spaghetti squash rather than zucchini noodles (which is way less fussy because you do not need to squeeze out excess water), and added pickles and butter, and a little parmesan and almond flour for a crunchy top. I mean, what is not to like here? Also, I used sardines because they are more sustainably fished than tuna, and are lower on the food chain so you get less of the weird chemicals hanging out in our oceans. Using the squash did mean things looked more monochromatic, but that seems in keeping with the more bland origins of this dish!

For this recipe, you need an already cooked spaghetti squash: cut squash in half lengthwise and scoop out the center seeds. Brush a tsp of olive oil on each squash half, and place open side down on a rimmed baking tray. Add 1/4 c or so of water to the pan, and bake for 30 minutes in a 350 degree oven. The squash is done when you can easily pierce a fork into the "meat" of the squash. Use a fork to scrape and pull the "noodles" from each half - they will come easily.

Sardine Casserole - 2 large servings or 4 small ones:

• 1 medium cooked spaghetti squash - you will not use it all
• 1/2 med red onion
• 1-2 cloves garlic
• 1-2 celery stalks (I did not have any, but that would be good here)
• 3 T butter
• 1 T coconut flour
• 1/4 c coconut milk/cream/almond milk, etc
• salt/papper/chili flakes to taste
  
• 8 oz sardines (2 tins) or tuna
• 2 jalapenos, finely chopped
• 2 pickle spears, finely chopped (or olives)
• 1/3 c Mayo (homemade)
• 1 T prepared mustard
• salt and pepper
• 1 T almond flour (opt)
  
• 1-2 T parmesan cheese (opt)
  
• fresh parsley to garnish

1. Preheat oven to 350 degrees and grease a pie pan or cast iron skillet.

2. Prep "noodles": melt 1 T of the butter in a large skillet and add onion (and celery if using). Saute until soft, 5-8 minutes. Add garlic and saute another minute. Add coconut flour and remaining 2 T butter and stir to make a thicker onion roux mixture. Add coconut milk/cream/milk to thin the roux and stir some more. Mix the onion/milk/flour mixture with spaghetti squash "noodles" (I used just over half of my cooked squash), salt, pepper and chili flakes so that squash is coated in the roux and seasoning.

3. Make "tuna" salad: Combine sardines or tuna, jalapenos, pickle/olives, mayo, mustard, salt and pepper in a bowl until well mixed. 

4. Add tuna salad to noodle mix, and combine well. Pour the entire mixture into the pie plate/cast iron skillet. Top with parmesan cheese if using. (You will add almond flour at the end.) Bake for 15-20 minutes until everything is hot and the top is starting to brown. Sprinkle almond flour on the top, and then broil the casserole for another few minutes to brown the top. Once crispy, remove from broiler, top with fresh parsley and serve.

Paleo Tuna Melt (in a pepper)

As I kid I used to love tuna: tuna salad, "tuna on toast" (which seems to be a midwestern concoction of cream of mushroom soup mixed with tuna heated up, poured over toast or shoestring potatoes. Kind of strange sounding now, but I loved it), and I especially loved tuna melts - something about the crunchy toast and warm tuna and salty olives. Yum.

Last summer, when I still had garden green peppers, I tried making tuna stuffed peppers as a version of a tuna melt. It turned out great - somehow the roasted pepper keeps that nice crisp feeling that is slightly toast like, while also being charred. Charred peppers as toast - who knew?!

I had one this week for dinner - it is super easy and fast, without any fussing. You know, one of those dinners I can make in 10 minutes and then eat it while watching Top Chef or whatever...it's one of those bachelor weeknight moments. 

Paleo Tuna Melt (for one)
1 Pepper (any color works)
1 can tuna
homemade mayo
mustard
olives
celery
onion
parsley
salt and pepper
Anything else you like in your tuna salad

1. Cut pepper in half, de-seed it, and put both halves (bottom side up) under the broiler for 5-7 minutes. You want them to blacken just a little.
2. While peppers are roasting, mix up your tuna salad however you like - I like to chop everything up small and use a good amount of mayo.
3. When peppers are starting to blacken, pull them out to stuff. They will be really hot, so I usually need to use oven mitts to hold them while I stuff them with the tuna mix.
4. Put the stuffed peppers back in the broiler, face up this time. Roast them for another 5-7 minutes until the tops brown. Eat!