Tuna Helper (Paleo/gluten free) (Edit recipe)

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It’s the warm fuzzy dish you’ve been missing out on for far too long. You're going to enjoy this one too, so grab that tuna and get ready to take your taste buds on a trip down memory lane. We enjoy this with gluten free egg noodles, but serve it with whatever noodle, be that zoodle, swoodle* or otherwise. The sauce comes together pretty easily and I think that the layers of ingredients create the best flavor. Simple and oh so satisfying! The mayonnaise paired with a touch of dijon is splendid and don’t skip that fish sauce or porcini powder. They work in unison to create such a great umami element.

20 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	345
Fat:	15 g
Carbohydrates:	38 g
Protein:	11 g
Cholesterol:	35 g
Sodium:	479 mg
Fiber:	7 g
Sugars:	2 g
Calculated per serving.

Serves: 4

Ingredients

1 Tbsp Avocado Oil
.75 cup Vidalia Onion, Walla Walla or your favorite sweet onion, diced
3 whole Green Onion (Scallion), ends & tops trimmed, then thinly sliced
1 whole Garlic, 1-2 cloves, finely diced
2 Tbsp Cassava Flour
1.5 cups Bone Broth, or veggie broth, unsalted
.5 cup Almond Milk, can sub standard milk
3 Tbsp Mayonnaise
1 Tbsp Dijon Mustard
.25 tsp Fish Sauce
.25 tsp Sea Salt
.125 tsp dried Porcini Mushrooms, pulverized in a spice grinder, see note
1.5 - 2 tsp Lemon Juice, approximately 1/2 a lemon
.75 cup Frozen Peas, can sub canned or fresh
1 Tbsp Forager Project Dairy-Free Sour Cream Alternative, optional, can sub standard sour cream
10 oz Canned Tuna, 2, 5oz cans of wild caught tuna, like Wild Planet
5 oz Jovial Foods Tagliatelle (gluten-free), cooked as directed

optional garnish

2 Tbsp Chives, finely chopped
1 Tbsp Furikake

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat a 10” cast iron pan or skillet, add the avocado oil and onion. Saute until edges of the onion begin to golden brown.
Toss in the green onions and garlic and stir until garlic is fragrant. Sprinkle the cassava flour over this mixture and stir to coat.
Pour in the bone broth and almond milk, stirring to combine well. Add the mayo, mustard, fish sauce, mushroom powder, lemon juice and salt, then together until fully combined. Add the peas and if you’re using the sour cream, add now and stir well to combine. Simmer over low heat for about 5-7 minutes. Mixture will thicken up as it warms. Taste and adjust lemon juice and salt if needed. Break tuna apart into bite sized pieces, stir into sauce and simmer for about 5 minutes until tuna is warmed through.
While the sauce simmers, boil pasta according to package directions. When noodles are done, drain and pour into a serving dish. Pour sauce over the pasta and stir gently to coat. Sprinkle with fresh chives and furikake if using and serve. Best enjoyed the day of, but it can be stored in an airtight container for up to a week. Reheat in a small saucepan with a bit of almond milk to loosen up the sauce if needed.

Notes

PORCINI POWER grab a little bag of dried porcini mushrooms from your local market. Simply grind them up in your spice grinder and store in your pantry in an airtight container. Or you can buy porcini powder that’s ready to use. A little bit goes a long way in adding that touch of umami to this dish.
FOR PALEO/WHOLE30 use:
ZOODLES - spiralized zucchini
SWOODLES - spiralized sweet potatoes