Tuna Casserole with Zoodles and Tomatoes
- Prep Time: 8
- Cook Time: 22
- Total Time: 30
Ingredients
Scale
- 4 medium zucchini (spiralized or in slices)
- 1 onion (diced)
- 1 can tuna (6 oz.) water-packed, drained
- 1 tetrapack box (ca. 16 oz) tomato paste
- 8 oz/250 ml heavy cream
- 1 tsp olive oil
- 1 tsp thyme
- 1/2 cup shredded cheddar cheese
- salt and pepper to taste
Instructions
- Preheat oven to 350F/180°C.
- Sauté onions in hot olive oil until soft for 3 minutes.
- Add tuna, tomato paste, cream, thyme and stir until blended.
- Add salt and pepper to taste (don’t go overboard!).
- Put zoodles into a 2 quart casserole or baking dish.
- Pour the sauce over the zoodles.
- Sprinkle with cheese and bake for 22 minutes, until the top starts to brown.
- Serve tuna bake hot.
Notes
- Tip: When you season your tuna casserole recipe with salt and pepper keep in mind that canned food is usually high in sodium. So don’t go overboard.
Nutrition
- Serving Size: 4
Find it online: https://leanjumpstart.com/tuna-casserole-recipe/