keto tuna casserole

This keto tuna casserole has zucchini noodles and green chiles for a delicious paleo, low-carb, high protein meal. Make this easy spiralizer recipe; it's just like mom's tuna noodle casserole, but MUCH healthier!

Keto Green Chile Tuna Casserole (with zucchini noodles )

zucchini (see notes noodles

canned tuna (around 2.5

oz of diced green chiles (no additive canned works)

c real mayo (no additives

tbsp chopped chives (plus extra for topping)

salt

tbsp organic mustard (spicy

garlic powder

tsp black pepper

olive oil

c chopped onion (peeled)

celery (chopped) or green peas

tbsp coconut flour

almond milk or coconut milk

tsp chili pepper or red pepper flakes

Herbs and fresh lemon

Wash and clean your veggies. Preheat oven to 350 F

Oil a 9x 13 shallow casserole dish. Set aside.

Ribbon cut or spiralize your zucchini into noodles. Press/Squeeze as much excess water out of them as you can. You can do so with a paper towel. Set aside. (see notes on how to remove excess water from zucchini noodles first)

In another bowl, combine your tuna (drained), mayo, green chiles, chives, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.

Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.

Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy. this basically acts as a thickener. It&#8217;s okay if it&#8217;s not a smooth mixture, just make sure it&#8217;s mixable when adding to the zucchini noodles..

Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don&#8217;t let it get soggy

NOTE

&#8211;&gt; Try to press out ALL water from tuna and zucchini before mixing all together. You don&#8217;t want the casserole to have too much liquid

Remove skillet from heat and pour contents into a large bowl.

Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix). Toss everything together.

Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.

Bake for 15 -20 minutes or until edges are brown. If the casserole does not brown after 15 minutes, leave in an extra 5 -10 or until crispy edges.

Broil last minute or so to make crispier edges. Remove from oven.

Garnish with herbs and top and optional sliced lemon.

Serve immediately. Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.

This was amazing. I was so worried my  tuna casserole with all the mushroom soup husband  would hate it. He had two helpings and loved it. Really good recipe. Thank you!

This recipe was amazing although it did take a lot longer to make than the 15 min prep and 15 min in the oven. Especially the spiralizing. I had been uncertain how this would turn out, but had zucchini from my garden to use. (Always on the hunt for more zucchini recipes.) Also, a medium skillet is too small for tossing the zucchini with the sauce. I used a 14" one instead. Both my husband and I were pleased with how it turned out and I'll definitely make it again.

Hi!
I used this recipe for inspiration as I had a bunch of yellow zucchini from the garden that needed using and I loosely follow a keto/ low carb diet. So when I found this recipe I was excited because I love a casserole , I've made lots of low carb casseroles and this is definitely one of the best and tastiest!
I followed the recipe but added some things. 
I baked the zoodles and squeezed them so I had no excess water so that's a great tip!
I added parsley ,the dry onions and celery heart leaves to the tuna mayo mixture with everything else. 
And in the saute mixture I did a whole onion added some sweet red peppers ,a spicy cubanelle pepper and diced portabello mushroom I had in the fridge because they needed using but I'm so glad I did because they added beautiful flavor. I increased the cream a bit since I added all the extra vegetables and I sifted and whisked the coconut flour into the cream before I added it to the sauteed mixture and it was perfectly smooth and mixed in perfect, no lumps or clumps at all so I'd suggest doing that. 
Then I sprinkled the top with nutritional yeast like another commenter.  It came out delicious,  I actually said yum out loud when I took the first bite ? thank you so much for coming up with this ,it's so super yummy, and since I got local, wild, sustainable oceanwise tuna is doubley guilt free!!???

I made this last night for dinner and I'm having leftovers now for my lunch. It turned out great. It's also easily adaptable for whatever you have that needs used up in the fridge. For me it definitely took longer then the 15 minutes of prep time.  I made it as directed except for the following: I spiralized the noodles first and tossed them with a little salt to sweat them and occasionally tossed them while I was prepping everything else, I just used less salt when I seasoned the rest of the meal. Then right before I put everything together I squeezed all the water out and spread it out on paper towels and blotted them. I also added some dried mushrooms because I thought they would also soak up some of the moisture. At the end before I put it in the oven I dotted the top with cashew cheese, I use Treeline Herb-garlic flavor but Kite Hill would also be wonderful . It all turned out great. My daughter who doesn't like zucchini noodles liked it as well. If you are missing the peas because you don't do peas anymore you can buy thin asparagus that are about as big around as a pea and then dice them into pea sized shapes. I do that for my pot pies and it works well. If you wanted to try something different bits of artichoke might taste good with the creaminess of the dish. I was almost tempted to use canned chicken because I had it on hand. I had to go to the store anyway so I bought Tuna and I'm glad I did, but chicken would work too if that's all you had or didn't like tuna. Thank you for the dish I'm sure I'll be making it more in the future.

This was fabulous! I sautéed the zucchini first because I was sacred about it being too watery. Used a 9x9 and  used my own chipotle ranch recipe! Husband approved!

Made this last night, it was great, had a great flavor. I baked the zucchini beforehand as suggested, but still came out a little watery. I didn’t mind too much though, was still delicious.

This was delicious!  On a cold autumn evening, with snowing falling, I wanted something that would be healthy, follow my dietary needs, as well as satisfy my desire for "comfort food."  I decided to try this recipe out.  I am so glad I did!!!  My husband and I very much enjoyed this tuna zoodle casserole.  I highly recommend!  This will become a regular over the winter months in my house.  Thanks!

My whole family loves this tuna casserole!

Delicious! We made with the chipotle mayo and no chilies, and it still had a nice kick. Highly recommend!

Tasted great, but it probably needed a smaller than 9 x 13 pan, to look like a casserole. It looked pretty sparse. I also added a TB of Parmesan to my serving. This gave it some texture.

Amazingly good. I followed all the special tips for dying zuchini. For the rue I whisked the coconut milk and coconut flower - no lumps. This dish is a keeper. What I did learn is I need to use larger zucchini for the 9 × 13 casserole. Maybe how many cups of zuchini for this recipe might be helpful.

I made this last night and it was FANTASTIC! I pretty much love any kind of tuna casserole (and will admit that Tuna Helper is actually decent) so was excited to try this. The only change I made was to the thickener, of which I substituted w/arrowroot power. Tip: spiralize your zucchini noodles the night before, if possible, and place in paper towel-lined casserole dish, cover top and sides w/paper towels and then cover w/plastic wrap and place in refrigerator until the next day. Virtually all of the water is removed from the zucchini.

I was craving something delicious and different while on whole 30 and this hit the spot! I used the Avocado mayo from primal kitchen instead of the chipotle, because I’m not a big spice girl. I would say the cook temperature took a little longer than the initial 10 minutes, so I would recommend a full 25 to get that baked dish crispiness. I would potentially add a little more tuna next time, too. Overall, really good flavors. Products from Whole Foods made this one really easy. I am no cook and my husband is loving me whipping delicious things up in the kitchen like this! Can’t wait to see more!

My husband and I loved this! I used canned salmon instead of tuna and it was soo good! We will definitely make again.

I was skeptical but tried it and almost ate it all before my husband got home.  I don't like making zoodles so I ran the zucchini through my food processor making thin slices.  Worked great.    I have a lot of this tuna in my pantry and it is in the middle of  COVID-19 quarantine.  I googled and found this gem. Saved it in my keeper file.  Thanks!  Tara

Absolutely delicious recipe I've made several times now!

This is so delicious! Even my picky little guy loved it! Thank you so much!

Looks so delicious and healthy! I can't wait to try this recipe!

We always have so many zucchinis this time of year and I am always looking for new recipes! This looks soooo delicious!

Packed full of amazing flavors! Everyone at my house loved it!

We have so many zucchini from our garden. This is a fabulous recipe for them! We love it!

We are big tuna eaters in our house and this is amazing! Love how simple it is to put together!

I just recently found your blog, this has the kind of healthy, paleo recipes I have been looking for.  This tuna casserole was so good!  Wow, much better than Mom's.  I also felt okay after eating it!  Thanks, a great recipe!

Gag!  This is labor intensive and has a very weird texture and flavor. Slimy 
My husband  Likes it but tuna and green chilies.  No bueno

https://www.youtube.com/watch?v=jv6gjcQgOks

Paleo Tuna Green Chile Zoodle Casserole. An easy, paleo, zucchini noodle casserole that's Whole 30 approved, high protein, and low carb. Wholesome yet healthy, this dish can feed a family! A great way to use your spiralizer and boost your nutrition.

FULL PRINTABLE RECIPE - https://www.cottercrunch.com/paleo-tuna-green-chile-zoodle-casserole/

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Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Recipe}

This Keto Tuna Casserole has all of the classic flavors of a traditional tuna noodle casserole recipe, while being low carb and gluten free. Rich and flavorful cream sauce, with onion, garlic, peas, celery, herbaceous dill, and bright, fresh lemon, paired with shredded cabbage and albacore tuna, then topped with cheese and baked until it is golden brown and bubbly. It's the perfect quick and easy weeknight meal. 

Keto Tuna Casserole

butter

cabbage

onion

celery,

garlic,

sea salt and black pepper,

dill dill

dry mustard powder

lemon zest

lemon

heavy cream

Parmesan cheese, divided

albacore tuna, drained

peas

Heat the olive oil and butter in an extra large ovenproof skillet over medium heat.

Once heated, add the cabbage, onion, celery, garlic, sea salt and black pepper to the pan.

Sauté until the vegetables are crisp tender - about 10 minutes.

Mix in the dill, mustard powder, lemon zest, and lemon juice.

Pour the heavy cream and 1 cup Parmesan cheese into the pan. Mix in and keep stirring until the cheese has melted and combined with the heavy cream.

Reduce heat to medium low and let simmer to allow the sauce to thicken.

Once the sauce has started to thicken, stir in the tuna and the peas.

Sprinkle the remaining Parmesan over the top of the dish and transfer to the oven.

Broil on high for 3-5 minutes or until the Parmesan on top has made a golden brown crust.

This is my go to for comfort food.  The only thing I did different is swap out the dill and lemon and used celery seed and Worcestershire sauce.    Thank you Kyndra for this fabulous recipe!

Loved the recipe but next time I will leave out the dill and  lemon.

Just made this tonight for the first time. It is delicious!  My husband loves it - he keeps getting more helpings! He said it tastes like something we would get at a fancy restaurant. I've been missing tuna noodle casserole, a staple comfort food from childhood. Thank you for creating this recipe!

I made this a little while ago and it is DELICIOUS; almost dangerously so because I just kept wanting to eat it!

I was wondering what you think about a crockpot version of this..? 

Thanks for another amazing recipe!

This is amazing! Tuna casserole has always been a guilty comfort food pleasure, and when I went no carb I assumed I’d never have it again. Wrong! I’ve made this a few times. To me the trick is evaporating enough liquid so the casserole isn’t watery, without over cooking the cabbage so it still has texture. My solution is to cook the cabbage and pour into a bowl before it is too soft. Then make the cream sauce (I add mushrooms to mimic mushroom soup), and pour in the accumulated liquid from the cabbage—there is a lot—and reduce till thick. I also add in some shredded cheddar when tossing it all together with the sauce before pouring back into the skillet to bake. Tastes just like traditional tuna casserole! Thanks so much!

It's insane how good this is. All the flavors are so yummy, I especially love the lemon. I'm a huge fan of dairy also! Gotta help out people that are struggling so much, yet working so hard!

Thank you for this recipe, will certainly be a family fav!

I was craving my mom's tuna hotdish that uses Campbell's nacho cheese. I might add some spice to the receipe next time. This hit the spot and it was so delicious!!!

I will be making this again soon, thank you so much.

This was so yummy!!  I will be making again for sure!!

I'm going to be the person who says I changed up the entire recipe.

My tuna casserole recipe involves a massive amounts of extra sharp cheddar. I chose to make the recipe more like the way I'd make my usual tuna casserole. I cooked the cabbage and veggies in one pot, made the cream and Parmesan sauce in another, and then built the casserole in a baking dish with half the cabbage, half the cheese sauce, and half of 8 ounces of grated cheddar, repeat.  Sprinkle a dash of paprika on top, and bake in a 350° oven for about 45 minutes. It was amazing!

The next time I make this, I will mix the onions and celery into the cheese sauce, as if I had used cream of  mushroom soup.

I was having "one of those days" and wanted an easy to make comfort dish, but didn't want to leave low carb behind.  I found your recipe and feel like I've discovered another world.  It is so much better than traditional tuna casserole!  This will be part of our regular meal plan for sure.  Thank you for such an amazing dish!  (i like the idea of adding a bit of mushroom)

Amazing! I just made this and it is absolutely scrumptious!!! Full of iron too! Thank you! I have officially pinned this to my tried and true board. Next time I will be adding more cheese however, just to thicken up the sauce a bit more, but phenomenal!

Made this last night. Followed recipe as written. My husband and I both loved it. So much that we finished the leftovers for lunch today. We will be making again for sure. Thanks for writing a recipe that works beautifully as written. You did a great job! I will look up more of your work.

Delicious!
I worry that I let the cabbage cook a little too long, and that I should have drained some of the liquid from the pan before adding the ground mustard, cream, etc. I added extra cheese, I used med. Cheddar, and a little grated Romano &amp; Parmesan and crushed pork rinds on the top, along with more cheddar.. This made a huge amout of food, I used two casserole dishes to bake it and had leftovers for three days., Reheats really well. I am sharing this with friends. Thanks

Family loved this recipe.

Will Definately make it again

Recently made this. It was delicious. 
It was expecting to miss the noodles but I didn’t. In fact this solidified my love for cabbage. 
Wonderful recipe!! Will make again.

I've never heard of that sauce, so I really couldn't say.

MAde this and really enjoyed it! Used 2 cans of tuna instead of 3.

This was amazing! So, so good! The flavor was perfect the lemon really added such a fresh flavor to it. I will be adding this into the repertoire, it's SO nice to have a low carb alternative to the usual meat and veggie dinner in our house. Thanks for the amazing recipes!

This was delicious ! My family wanted traditional Tuna noodle casserole and I wanted it too! Excellent subsitute to keep it low carb! Kyndra Holley has some of the very best recipes. I continue to go back and make them over and over...

This Quick Keto Tuna Casserole is a recipe makeover of a childhood favorite - Mom&#039;s Tuna Bake

Quick Keto Tuna Casserole

Albacore Tuna (5.5 oz each)

baby carrots (chopped)

petite peas (frozen)

celery

tbsp chopped onion (chopped finely)

Lemon pepper seasoning

cheese

lg egg

mayonnaise

sour cream

heat oven

prepare pan

Prepare an oven-proof 9&quot; x 9&quot; pan or a 9&quot; x 11&quot; pan or small casserole bowl with a spritz of avocado oil.

chop

in a medium mixing bowl, stir together the tuna, mayonnaise, sour cream, egg, lemon pepper seasoning, chopped vegetables, peas and half of the cheese.

pour

Pour mixture into prepared pan and sprinkle cheese over the top.

bake

Bake for 30 minutes or until cheese is melted and mixture is is hot and bubbling.

serve

Cut into 4 servings and serve while warm.

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Keto Tuna Casserole

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