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4.50 from 2 votes

Whole30 Tuna Noodle Casserole

Try our Whole30 spin on a homestyle classic. All of the ingredients for this Whole30 Tuna Noodle Casserole can be found at a "regular" grocery store (no stops to a specialty store required!). It's a great weeknight dinner meal, and the leftovers are a tasty option for lunch the next day. Enjoy!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4

Equipment

  • Instant Pot

Ingredients

Sauce

  • 1 cup hot water
  • 1/2 cup cashews salted or unsalted
  • 1 tbsp lemon juice or raw apple cider vinegar
  • 2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried dill
  • 1/2 cup chicken broth

Veggies & Tuna

  • 1 tbsp ghee or coconut oil
  • 1 medium yellow onion peeled & diced
  • 2 medium celery stalks diced
  • 3 medium garlic cloves peeled & minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 medium spaghetti squash cooked & skin removed
  • 2 5-oz cans of water-packed tuna drained
  • 1 tbsp coconut aminos
  • 1 tbsp capers
  • 1/4 cup fresh parsley minced
  • 2 tbsp arrowroot powder

Optional Garnish

  • 1/4 cup fresh parsley minced

Instructions

  • OVEN ROAST spaghetti squash by halving, removing its seeds, and placing on a baking tray in the oven until very soft, about 45 minutes. Alternatively, to cook in your electric pressure cooker, set squash on the steam trivet with 1 cup of water on manual at high pressure with the steam valve sealed for 7 minutes. Release steam after the timer goes off being careful not to burn your hands when removing the squash from the pressure cooker.
  • WHEN soft, carefully shred the squash onto a cutting board.
  • ADD hot water and cashews to a blender and allow to soak for 10 minutes.
  • ADD ghee or coconut oil to a large stockpot or Dutch oven and bring to medium-low heat. Add diced onion, diced celery, minced garlic, sea salt, pepper and dried dill and sauté until soft, about 10 minutes.
  • ADD the remaining sauce ingredients to your blender and blend on high until everything is completely combined. It will have a very thin texture.
  • ADD shredded spaghetti squash to your pot of veggies and gently combine, breaking up the squash “noodles”.
  • ADD your drained tuna and gently combine with the veggies.
  • POUR your sauce into the pot and stir well. With the heat reduced to low, stir in arrowroot powder. This will thicken the sauce substantially.
  • STIR in coconut aminos, capers and minced parsley.
  • HEAT your oven’s broiler and if needed, transfer your casserole to an oven-proof baking dish. Heat under the broiler until the top has formed a golden crust, about 2 minutes, checking after a minute or so to prevent burning.
  • Carefully REMOVE from your oven and allow to cool for a few minutes before serving, garnishing with optional minced parsley.
  • SERVE, storing any leftovers in a glass container in the fridge for 3 days.

Nutrition

Serving: 100g | Sugar: 100g