Tuna Casserole



  • 1 medium yam, semi-peeled (okay to leave some of the peel on) and diced into ¼” cubes
  • 1 medium white potato, semi-peeled as above, diced into ¼” cubes (or use more yam if avoiding white potatoes)
  • 3-4 celery stalks, chopped
  • 10-12 mushrooms, chopped into small pieces
  • ½ sweet onion, diced
  • 1 can water chestnuts, chopped or sliced
  • 20 black olives (about half a can), sliced in half
  • 11 oz chunk light tuna in water (I use the “family-size” foil pack rather than the can)
  • 1 cup water, 2/3 cup raw cashews, 1 large clove garlic chopped, 1 Tbsp nutritional yeast, 1 Tbsp olive oil, 1 tsp coconut flour, 1 tsp dried dill weed, ¼ tsp celery seed, ¼ tsp turmeric, ¾ tsp salt, Ground black pepper to taste, 1 egg

Cooking Steps

  1. Preheat oven to 350 F (175 C).
  2. Place all casserole ingredients (veggies and tuna) in large casserole dish or 9×13 baking dish. Gently mix to combine.
  3. Add water, cashews, garlic, nutritional yeast, oil, coconut flour, and seasonings to blender.
  4. Blend for 1-2 minutes until smooth. Add egg and blend for another 15-30 seconds.
  5. Pour sauce mixture over veggies/tuna and mix gently until completely combined and sauce is evenly distributed throughout veggies/tuna.
  6. Gently pat down top of mixture with back of spatula until the surface is level.
  7. Cover dish tightly with foil and bake for 50 minutes, covered.
  8. After 50 minutes, remove foil, and return to oven to bake (uncovered) for another 10 minutes.
  9. Remove from oven and let sit for 10 minutes before serving.

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