Creamy Tuna Casserole (dairy and grain free)

I don’t know why but somedays all I want is tuna casserole which always strikes me as odd because as a kid I was not a fan (read: hated) fish.

I think it was because whenever we ate fish it was usually the kind with a million little bones that were impossible to pick out before you ate it and I had this unfounded fear that I was going to choke to death from one of them!

It wasn’t until I was in my twenties that I gained an appreciation for tuna casserole.  Then in my forties I decided to try on this Paleo way of life which does not include dairy or grain. Buh bye casserole.

I tried to placate my cravings with plain old tuna salad with a little homemade mayo and a squeeze of lemon. It worked during the warmer summer months but come October I want creamy, cozy casseroles.

Enter the secret ingredient that I still can’t believe works: cashew cream. That’s right, soaking cashews in water overnight and then blending them up with more water results in an amazing substitute for the usual milk.

Make sure to add a squeeze of lemon right before serving. It will really bring all the flavours to life.

Enjoy!

Serves: 6 servings

Author: Cassie Elliott
Prep time: 15 minutes
Cooking time: 20 minutes

Creamy Tuna Casserole

Cashew Cream

• 1 cup raw cashews
• 1 cup filtered water (for soaking)
• 1/2 cup filtered water for cream
• 1 tsp. garlic powder
• pinch of salt
• 4 tablespoons nutritional yeast

• 2 tablespoons avocado oil
• 2 cans (170 grams) of flaked light tuna (drained)
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 large yellow onion, chopped
• 200 grams crimini mushrooms, sliced
• 3 large stalks celery, chopped
• 4 large cloves garlic, minced
• 1 cup cashew cream
• 1/2 cup chicken broth
• 1 tablespoon Italian Seasoning
• pinch of sea salt and ground black pepper
• 1 tablespoon Dijon mustard
• 1/2 a fresh lemon

1. Preheat oven to 400º F.
2. Heat avocado oil in large skillet over medium heat.
3. Add onions, peppers and celery and cook for 3 – 4 minutes or until tender.
4. Add mushrooms and cook for another 3 minutes or until soft.
5. Mix in garlic and stir to incorporate.
6. Pour into 2-quart casserole dish.
7. Add tuna cashew cream, Italian seasoning, Dijon mustard, chicken broth and salt pepper to vegetables and mix well.
8. Bake in oven for 20 minutes.
9. Serve immediately with a squeeze of fresh lemon juice.