Green Chile & Tuna Keto Casserole
Sometimes we should go above our limits and be more open-minded. The ketogenic diet offers a life full of joy once you achieve your goals and results. However, the sole decision of starting the keto journey is nothing but open-mindedness and a wish to improve your lifestyle and overall health. Honestly, most people start a keto diet because they want to lose weight more effectively. However, during this process, we learn so many new things and we open our horizons far and wide.
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Today we want to share a unique recipe that will let you feel the magic of Mediterranean cuisine in the keto version. The combination of tuna and zucchini, blended in an amazing casserole is something that must become part of your keto meal plan or, at least, try it once during the ketosis.
GREEN CHILE & TUNA ZUCCHINI CASSEROLE
This recipe is a smart combo of zucchini and tuna (as basic ingredients). The zucchini is certainly one of the most popular keto foods and we can always experiment and use it for many different purposes. The tuna is something that you should be careful with. Buy tuna that is sustainable and mercury-free. The green chili is the true refreshment here. These chili peppers are not very spicy, but mild. However, their specific taste makes the combo of tuna and zucchini unforgettable. It is good to know that this recipe is low in carbs and very healthy, especially by having high levels of vitamin C.
INGREDIENTS
- 3–4 large zucchini (see notes for prep) – Should be close to 5 to 6 cups spiralized noodles
- 12 oz to 15 ounces canned tuna (around 2.5 – 3 cans) – Drained.
- 4 oz of diced green chiles (no additive canned works)
- 1/2 c real mayo (no additives or sugar added) *add 1/4 c more if you want extra creamy
- 2 tbsp chopped chives (plus extra for topping)
- 1/2 tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added
- 1 tbsp organic mustard (spicy or regular without added sugar)
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 c chopped onion (peeled)
- 1/2 cup celery (chopped) or green peas
- 2 tbsp coconut flour or tapioca starch (see notes)
- 1/2 cup almond milk or coconut milk
- 1/2 tsp chili pepper or red pepper flakes
- Herbs and fresh lemon to garnish (i.e parsley or cilantro)
HOW TO PREPARE
First, you need to have your zucchini noodles ready. Ribbon cut or spiralize to get good zucchini noodles. Then, drain the liquid so you will prevent them from becoming too soft while cooked (you can use a paper towel).
Combine the tuna(drained), mayo, green chiles, mustard, pepper, garlic powder, and chives into a medium-sized bowl. Mix everything nicely and set aside.
Cook your onion and celery with seasoning for about 6 minutes in a medium skillet. Once the onions turn soft and brown, add the coconut flour and milk to the skillet. Stir everything well to make the substance homogenous and thick. Add the zucchini noodles to the skillet and toss them all together.
Add the mixture to a large bowl and combine it with the tuna-mayo mixture that was set aside. Then, after everything is well mixed, put the final mixture into a casserole dish. Add other seasonings according to your taste and bake for 15-20 minutes on a preheated oven at 350F.
After the casserole is well baked (you will know when you see crispy edges) remove from the oven and garnish with sliced lemon and herbs. Serve immediately to feel the true pleasure. Bon appetite!
Recipe found at cottercrunch.com