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


  • 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


  • 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.


This will keep covered and refrigerated for one week.


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