Tandoori Tuna Casserole

About This Recipe

This Tandoori Tuna Casserole packs the flavor and makes an easy and healthy weeknight or meal prep dish that is gluten free, paleo, and Whole30 approved!

Ingredients

• 1/2 cup diced onion (65 grams)
• 2 large carrots, roughly diced (1 cup/144 grams)
• 1 large bell pepper, roughly diced (1 3/4 cups/150 grams)
• 2 cups cauliflower rice (200 grams)
• 1 teaspoon avocado oil
• 1.5 teaspoons garlic powder, divided
• 1 teaspoon coriander, divided
• 1 teaspoon cumin, divided
• 2 cans Tandoori Safe Catch Tuna
• 3 eggs
• 2 tablespoons coconut flour
• 1/4 cup full fat coconut milk (solid part from the top of the can)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon smoked paprika
• 1/4-1/2 teaspoon cayenne pepper
• salt and pepper, to taste
• optional toppings: yogurt, avocado, fresh cilantro

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Spray/grease an 8x6 baking dish (or similar size) with avocado oil and set aside.
2. Heat a large non-stick pan over medium heat. Add avocado and let it get hot, about 30 seconds. Once hot, add onion and carrots and sauté for 1-2 mins until softened. Add red pepper, cauliflower rice, 1 teaspoon garlic powder, 1/2 teaspoon coriander, 1/2 teaspoon cumin, and salt and pepper. Cook for another 3-4 minutes, stirring occasionally, until veggies are slightly softened, but still have some firmness.
3. Once mixture is done, remove from heat. Add tuna to the pan, including the juices from the can, and mix well.
4. In a medium size bowl whisk the eggs. Add coconut flour and whisk to make sure no clumps remain. Add coconut milk, remaining spices, and salt and pepper. Mix well.
5. Add tuna mixture to greased baking dish. Add egg mixture and mix until everything is thoroughly combined (I like to use a fork to make sure liquid mixture evenly distributes).
6. Bake for 30-35 minutes until browned and cooked through. Let cool for a few minutes and then top with optional toppings.
7. Enjoy!