A great oppor-TUNA-ty

To make comfort food healthy!
(I am a lover of puns)

Now that it is January, all I want to do is stay home, curl up on the couch, and binge watch Game of Thrones. Afterall, the new season comes out in April and I need to be prepared! Well, along with all this hibernating comes comfort food. But most of our comfort foods are really unhealthy for us – hence, comfort foods. Many of us on the innerwebs are trying to change that by still have having the comfort with the health.

This particular recipe is for my son – Tuna Casserole. It has always been his favourite and still is. Whenever he comes home, this is the first meal he asks for – and he doesn’t share. No kidding. He will give himself a belly ache, take a nap, then eat more. I think it is better than Thanksgiving. So this recipe is for him. I wanted to eliminate all the crappy canned stuff that is usually used to make this recipe and transform it into something much more healthy.

As you will see, there are **keto, vegan/veg, and non-dairy options. If you are a noodle person, by all means, add a gluten-free noodle. My favourite comes from NUDL. A gluten-free pasta shop in Kitchener/Waterloo. Honestly, the BEST pasta. And FRESH! The pappardelle I used in this recipe was better than any dried egg noodle I have ever used. Especially the next day. If you are in and around the GTA or K/W please check them out.

~Back to our regularly scheduled program~

I was pleasantly surprised at how well this recipe turned out. Seriously. I could not WAIT to have lunch this afternoon.

OH! And the bonus?! This is a one pot recipe! So get out that Le Creuset you never use and put it to work!

Tuna Casserole – Feeds 4

  • ½ head of green cabbage thick slices
  • ½ large sweet onion thin slices
  • 5 sprigs fresh thyme
  • 8-10 mushrooms sliced
  • 1 cup fresh peas
  • 3 cups fresh greens (spinach, arugula, etc)
  • 2 cans tuna
  • 1 ½  cups bone broth or veg stock
  • 1 ½  cups whipping cream
  • Salt and pepper
  • Butter
  • Paprika (optional)
  • NUDL Gluten Free pappardelle noodles (optional)

Topping (optional)

  • Gluten Free – crushed potato chips
  • Keto – Pork rinds blitzed in the food processor

Bring water to a boil in stove and oven safe pot. Add noodles if you are using them. Cook just under designated time (because they will cook more in the oven), drain, run under cold water to stop cooking process.

Preheat oven to 350 F

In the same pot, on medium/low add fat (butter or oil). Allow fat to get hot before adding sliced onions. Let onions sweat and start to become translucent. Add cabbage, thyme, salt, pepper. You may need to add more fat. That’s ok. So long as it coats the cabbage. Cook until cabbage slices are soft and easy to chew. Add mushrooms and allow to cook until they start absorbing liquid. Once they start changing colour, add noodles if using.

Add peas, greens, tuna then mix together. Add liquids and cover. Put in oven for 45 minutes.

If you are using a topping, sprinkle on top at 35 mins and leave the cover off.

**veg/vegan/non-dairy keto options

  • butter for healthy oils like coconut or avocado
  • cream for cashew or coconut milk
  • tuna for jackfruit