Healthy Whole Food Low Carb Tuna Casserole Dinner

This Whole30 tuna zoodle casserole is a healthy, quick, and easy meal to prepare on a busy weeknight. The dish is creamy, savory, and satiating, making it one of the ultimate Whole30 recipes. It is a huge crowd-pleaser and is a perfect addition to your gatherings and home parties. It serves 4 people, but you can double or triple it to feed more.

Can you prepare this casserole using another type of fish?

Absolutely! We have used canned tuna for this recipe, but you can use other types of canned fish like salmon or mackerel. You can also use any leftover cooked seafood like salmon, cod, sea bass, crab, or shrimp.

Can you omit salting the zucchini?

The first step of this Whole30 dinner recipe is to add salt to the zucchini ribbons and leave them for 15 minutes. This pushes out the water from the vegetable and makes it less moist. What results is a zoodle that tastes more like a cooked noodle rather than a crisp, raw veggie spiral. Also, extracting excess water from this zucchini will give it more room for flavor and sauce absorption. So no, we don’t recommend skipping this step.

Which casserole size is suitable for this Whole30 casserole?

A medium-size casserole would be suitable for this recipe. We have used a 20 x 25 cm (8" x 10") ceramic casserole, but anything slightly bigger or smaller would work too.

Can you prepare this tuna casserole ahead of time?

The best Whole30 recipes are ones that can be prepared ahead of time. The night before, follow all the steps to making this casserole but don't bake it. Cover it with plastic wrap and store it in the fridge for up to 2 days. When it's dinner time, bake it at 180 C/ 350 F for 5-10 minutes longer than the recipe asks for.

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Net Carbs

5.6 g
Fiber

2.3 g
Total Carbs

8.1 g
Protein

15.6 g
Fats

17 g

232 cals

Quantity

Serving Size

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Zucchini

2 large
Salt

1 tsp
Ghee

2 tbsp
Mushrooms

3 large
Garlic

2 clove
Coconut milk

0.75 cup
Tuna

2 can - each 5 ounce net weight
Parsley

2 tbsp, chopped
Black pepper

0.25 tsp
Lemon

4 wedge - 1/8 of medium

Step 1

Using a ribbon spiralizer or vegetable peeler, slice the zucchini into thin ribbons. Lay them flat on a clean paper towel and sprinkle the salt. Toss using your hands to distribute the salt and let stand for 15 minutes.
Step 2

Fold the towel and twist it over the sink to squeeze out all the excess water from the zucchini. Set aside. Preheat your oven to 350 F/180 C and lightly grease a medium casserole.
Step 3

Slice the mushrooms and mince the garlic. Place a skillet over high heat and add the ghee. Once the skillet is hot, add the mushrooms and cook for 3-4 minutes until golden.
Step 4

Drop the heat to medium and add the garlic. Cook for 30 seconds, stirring continuously. Add the coconut milk and stir.
Step 5

Drain the tuna cans and add their contents to the skillet. Add the zucchini ribbons and black pepper. Stir, taste, and adjust seasoning if needed.
Step 6

Transfer to the casserole dish and bake for 10 minutes. Let it cool for 10 minutes before serving. Garnish with chopped parsley and serve with lemon slices.