Description

This stovetop tuna noodle casserole is a healthier take on a comfort food classic. It’s gluten-free, dairy-free, and can be made paleo and AIP.

Ingredients

Units Scale

2 tbsp avocado oil
1/2 white onion, diced
3 cloves garlic, minced
1 cup fine broccoli florets
3/4 tsp salt
1/4 tsp black pepper (omit for AIP)
2 5oz cans of tuna
1 1/4 cup full fat coconut milk (I use this)
2 1/4 cup chicken broth
2 cups gluten-free shell pasta (Jovial rice pasta for gluten-free, or jovial cassava pasta for paleo/AIP)
1–2 tbsp nutritional yeast
2 tbsp parsley, chopped

Instructions

Use a large, deep pot heat the avocado oil over medium heat. Once the oil is shimmering, add the onion and garlic and saute for 3-4 minutes or until lightly translucent. Add the broccoli and saute for another 3-4 minutes or until the broccoli is lightly soft and bright green. Season with salt and pepper.
Drain the canned tuna and add to the pot. Using a wooden spoon to crumble the tuna into small chunks.
Pour in the broth and coconut milk into the pot and bring to a low boil. Once boiling, add the pasta. Allow to simmer for about 10-12 minutes, stirring often, until the pasta is cooked. When the pasta is just about done, stir the pot continuously for 1 minute to allow the sauce to reduce. See notes if the pasta needs more time to cook to your liking.
Stir in nutritional yeast to taste and serve topped with parsley!

Notes

If the pasta needs more time to cook to your liking, add about 1/4 cup of broth and simmer for 2-3 more minutes until the pasta reaches your desired doneness.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Prep Time: 10
Cook Time: 20
Category: Main Dishes
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 475
Fat: 28.1g
Carbohydrates: 32.6g
Fiber: 2.2g
Protein: 25g

Keywords: tuna noodle casserole, tuna pasta