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Tuna Zoodle Casserole

My husband loves tuna noodle casserole. I have to admit, I didn’t even know what it was until I met him.

It’s just one of those things, like many American comfort food staples, we didn’t have in my house. My parents are Cuban, they immigrated to this country in the eighties. While I don’t think my moms cooking was very representative of Cuban cooking, she had her own style, it definitely didn’t include casseroles.

I like to think of my mother as my greatest teacher.

I inherited her passion for cooking and some of her skill too. My style has evolved from mimicking hers to include dishes from all over. I greatly attribute that knowledge for my different jobs in kitchens, to moving around with the military, to loving to go out to dinner and of course, to traveling!

The first time I made tuna noodle casserole for my husband I was vegan. Ha! Yes… I used to be vegan. Well, by the time him and I were serious I had added sea life back in to my diet. So I made him this dairy free, heavy, gluten-full tuna casserole with lots of dairy free franken-food cheese. He ate it. Bless his heart.

Today I wanted to create something SUPER easy to make. A budget friendly, time friendly, low carb meal that fit in with my macros. I wanted something warm. It’s been a crazy few days and this girl needs all the comfort she can get.

This. This has all of that. And it’s tasty AF!

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You will need to make cashew cream for this.

But seriously… if you’re not already making my cashew creamer for your coffee and other cooking needs you are missing out! This stuff is thick, creamy,and thickens when warmed.

It’s amazing.

How to make it:

Soak 2 cups whole raw cashews. Submerged in water with a pinch of salt for at least 4 hours or overnight.

Drain. Rinse.

Place soaked cashews in blender. Add in 2.5 cups filtered water. Blend on high until silky smooth

Store in a jar in the fridge up to a week. Boom.

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Serves 1/4 casserole

Tuna Zoodle Casserole

15 minPrep Time

30 minCook Time

45 minTotal Time

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Recipe Image


  • 1 large zucchini
  • 2 cans Safe Catch Albacore Tuna, in water
  • 1/2 cup diced onion
  • 1 minced garlic clove
  • 3 large cremini mushrooms
  • 1 tsp mustard
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp dried rosemary
  • 1 tbsp lemon juice
  • 2-3 tbsp paleo mayo (Primal Kitchen or Homemade, search one minute mayo for my recipe)
  • 1 broccoli crown
  • 1/2 cup chopped pecans (or walnuts, or cashews)
  • 2/3 cup cashew cream (see text above for details)


  • First, make sure you have your mayo and cashew cream ready!
  • Pre-heat your oven to 325F.
  • Zoodle your zucchini. Lay the zoodles flat on a clean kitchen towel and sprinkle with salt. Let them rest here to they release liquid while you prep the rest.
  • Mince onion and garlic, add in to the casserole dish.
  • Thinly slice mushrooms and add them to the dish too.
  • Open and drain tuna cans, flake the tuna into the casserole dish.
  • Add in the salt, pepper, 1 tbsp mayo, mustard, lemon juice and rosemary.
  • Mix well.
  • Wrap the kitchen towel around the zucchini and squeeze the water out.
  • Add the zoodles to the casserole dish and toss to combine.
  • Pour in the cashew cream. Gently Mix.
  • Cut your broccoli crown into florets and mince them into 1/4 inch pieces.
  • Toss with chopped pecans in a bowl and mix with remaining mayo.
  • Spread this mix over the top of the casserole.
  • Sprinkle lightly with salt.
  • Place in the oven and bake for 30-35 minutes.
  • It will be toasty on top and creamy inside! Make sure to use a knife to cut your pieces before serving or your zoodles will pull out the whole thing!


Nutrition Info, per serving: Calories: 272 Fat: 20.7 Grams Carbs: 8.1 Grams Protein: 14.6 Grams




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49 Thoughts to “Tuna Zoodle Casserole”

  1. This looks delicious!! I love tuna noodle casserole but never make it because of how unhealthy it is. I've seen a lot of people talking about cashew cream, so I definitely want to try this recipe. Adding the ingredients to my grocery list now :)
  2. Celiac on the Road
    I love this idea! It's been so long since I've had tuna noodle casserole. Book marking this to make after mu next trip!
  3. Wendy heusel
    Can I use concunut cream
    1. You may, but it won't have the same binding effect the cashew cream has, and then it will taste coconutty... I highly recommend the cashew cream.
      1. Analiese
        What do you recommend if you are allergic to cashews? I really want to make this!
        1. Can you do other tree nuts? I've had folks mix a little almond butter & water and use that as the cream with great results :)
  4. Natalie
    This little looks delicious! Do you think cashew butter would work?
    1. Sure! Just mix up 2 tbsp cashew butter a little water first to make 2/3 cup.
      1. Natalie
        Thanks! I'll be making it this weekend!
  5. This site is really cool. I have bookmarked it. Do you allow guest posting on your page ? I can write high quality articles for you. Let me know.
  6. YOU made this recipe for me now didn't you! OMG! I have ALL of these ingredients! LETS DO THIS!
    1. I just LOVE when that happens!!!! Enjoy it!!!
  7. Anne
    I just made this and it is delicious!! Thank you!
    1. So glad you liked it Anne!
  8. Kat
    Hopped across from your Instagram to check this out and I'm glad I did! We made a tuna zoodle casserole from a different recipe recently but this sounds way better - thank you! We have friends coming for a Whole30 dinner next weekend and I'm going to make this for sure.
    1. Yeah!! So glad you did too! A Whole30 dinner party sounds awesome!
  9. Diane
    is there a substitute you would recommend for the mushrooms? can you really taste them in the casserole? I just really don't care for mushrooms. I'm super excited to try this recipe!
    1. You can leave them out :) They're just there for authenticity since the original recipe has cream of mushrooms.
  10. Sally
    I've been following on Instagram and am finally making this tuna zoodle casserole tonight! Quick clarifying question though: what size casserole dish do you recommend for this?
    1. Hi Sally! I use an 8x6, serves 4. Folks usually double it and make it in a full size casserole dish and it turns out great! Thanks for the support :)
      1. Sally
        Awesome, thanks!
  11. Mary
    I made this tonight and both my husband and I loved it! We left out mushrooms due to an allergy and added water chestnuts. Have you tried freezing it? We are expecting our first Baby in May and I am looking for meals to prep. I'm concerned the broccoli wouldn't survive the freezer. Thanks!
    1. Hi Mary! I haven't frozen it, I don't think the zoodles would thaw well. But... you should try my Creamy Beef & Rice Casserole... made with cauliflower rice. It's delicious, hearty and packs some greens. Perfect for a nursing mom! Congrats on the baby <3
      1. Mary
        Thank you- I'll look it up now!!
  12. So my husbands cheaty comfort food blast from the past is totally the boxed tuna helper :P I am going to try to make this! Thank you!
  13. Ohh wow you always make the most delicious recipes, I have never seen nor heard of anything quite like this before but I know I would absolutely love it! Great recipe, I must try it at some point!
  14. I've never had tuna noodle casserole before, but this sounds amazing. Can't wait to try it!
  15. OMG, there are definitely not enough casseroles on Paleo, and I don't think I've seen a Paleo tuna casserole. Or at least, if I have, it didn't look this good! I will definitely have to make this one.
  16. I have not had tuna casserole since the 70's. I think I will like your version much better :)
  17. Tasty AF looks right ;) Not your grandma's tuna noodle casserole for sure.
  18. Casserole is my kind of comfort food. So delish. Thanks for sharing this wonderful recipe !
  19. This sounds amazing!!! I love all of those cremini mushrooms and broccoli in there. Plus the cashew cream! Such yummy comfort food!
    1. Thank you! Folks do love how it really hits the spot!
  20. This looks so creamy and delicious! I have a recipe for tuna noodle casserole but it's way different. I'll have to try this one- I love the zoodles!
    1. Thank you! I'll have to take a look at your recipe :)
  21. What a great and colorful for dinner!
  22. What a great way to get more veggies into your diet!
    1. All about those veggies!
  23. What a great recipe! It's strange how sometimes the food we ate as a child can shape our palettes to open new doors while completely excluding others. Great job as always.
  24. OMG! This looks so beautiful! I need to stop looking at your recipes because they always make me hungry haha! Seriously yummy :)
  25. Such great comfort food--love that there's broccoli in here, too!
  26. This looks so delicious and comforting! I never make tuna casserole because it's so heavy, but this is perfection!
  27. You're making me so hungry, I love cashew creamy textures on my savory dishes. Great recipe.
  28. Sue Bunton
    I made this again today and it is soooooooooo amazing! Thank you for all your great recipes!!!
  29. Shannon Frawley
    I made this tonight and it's delicious! Are the veggies supposed to still be on the crunchy side (specifically the broccoli and zoodles)? Any tips for getting a softer texture?
    1. Hi Shannon, you can cover it with foil to cook, then uncover it and cook it another few minutes, that should make it softer. I do like my veggies to have some bite them, so adding come cooking time will make it softer.

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