This recipe is from the site Primal Bliss Nutrition. I found it on Pinterest. It reminds me of the tuna casseroles my mom used to make. All it’s missing is the crunch from corn flakes she used.
2 cans Wild Plant tuna
2-3 zucchini spiralized into zoodles
1 small onion, chopped
3 tbsp ghee
3 garlic cloves, minced
1 stalk celery
1 can whole fat coconut milk
1 tbsp arrowroot
Pink salt, pepper and paprika
Preheat oven to 350.
Saute onion, garlic, and celery in 1 TBS ghee, pink salt, and fresh cracked pepper until veggies are golden.
Make a roux by mixing 2 TBS ghee with 1 TBS arrowroot over med low heat until thick and bubbly. Add pink salt and pepper to taste. Slowly whisk in almond milk or coconut milk until thick and bubbly.
Mash the tuna with a fork and mix it in with the veggies and zoodles. Put tuna mix into a casserole dish. Pour the Roux over and bake for 45 minutes to an hour.
Top with paprika.