Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
An interesting version of tuna bake without the pasta, cream or cheese.
Serves: 6
Prep time: 15 mins
Cooking time: 20 mins
Ingredients
- 4 large zucchini
- 1 425g can tuna in brine
- 1 tbsp mustard
- 1 tsp salt
- 1/4 tsp pepper
- 2 tbsp eggless mayonaise
- juice of 1/2 lemon
- 2 tbsp tomato chutney
- 2 tbsp coconut oil
- 2 cloves garlic, crushed
- 5 spring onions, finely sliced
- 2 tbsp chives, finely chopped
- 1 stalk celery
- 1 tsp dried chilli flakes (or fresh chilli)
- 1 tbsp tumeric, ground
- 3 tbsp coconut flour
- 1 1/2 cups coconut cream (or milk)
- parsley to garnish
Method
- Preset oven to 180°C (350°F).
- Grease a 25cm x 30cm ( 10″ x 12″) oven proof dish.
- Put zucchini through spiralizer, and set aside.
- In a separate bowl add tuna, mustard, salt, pepper, mayonnaise, lemon juice and chutney and mix well.
- Heat oil in deep pot on stove, and add garlic, spring onions, chives, celery, chilli flakes and tumeric, and stir fry for 7 minutes.
- Add coconut flour and coconut cream/milk, and stir until smooth and thick.
- Add zucchini and stir to combine with sauce. Cover and cook 3 minutes, stirring occasionally. (The zucchini should not be soft)
- Add the tuna mixture, and stir well to combine.
- Pour all mixture into prepared baking dish, and place in oven for 10 minutes to brown top and crisp sides.
- Garnish with chopped parsley, and serve immediately.
Notes
This will keep covered and refrigerated for one week.
