This recipe for Paleo Tuna Stroganoff is the perfect casserole for a cold night! I like to make it the way it is stated below, because we like this recipe to have a home-style, comfort food flavor, but if you like your tuna casserole a little more zingy, you can substitute the coconut milk for Paleo Mayo, which will bring it up a little bit. You could also top it with our Paleo Biscuit recipe too, for a pot pie type of entrée (If you go this route, see our Paleo Chicken Pot Pie recipe for cooking instructions once it goes in the oven). It would definitely feed more people that way, but you’d want to add a little bit more liquids, as the biscuit really soaks up a lot of it on the bottom. I’d say an extra ¼ cup of liquid would be sufficient.
This time of year, Angel and I always try to spend a little more time together than usual, as I’m a big believer that the holidays should be a time to rest and re-boot. I say that, but really, we’re spending all of our time busy on the wedding invites and menu (full on Paleo menu! Don’t worry, we’re making a Paleo wedding post to help you navigate through it!) and all of the trimmings for our big day! I have to work fast too, because my mother, father and sister are going with us to Puerto Rico at the end of the month so that our families can mingle before the wedding. I’m so excited too because my family has never been there! It’s going to be such a great time…counting down the days!
Recipe: Paleo Tuna Stroganoff
- 1 ¼ cup Paleo Cream of Mushroom Soup
- 10 oz White Albacore Tuna
- 1/3 cup Coconut Milk
- 1 Tbsp Duck Fat
- 1 cup Yellow Onion
- 2 Garlic cloves
- ½ tsp Coarse Sea Salt
- ¼ tsp Black Pepper
- ½ cup Green Peas
- 2 cups Broccoli
- 8 Baby Portabella Mushrooms
- 1 cup Paleo Breadcrumbs
- 2 Tbsp Toasted Onion Flakes
- 1 Tbsp Duck Fat
- Preheat the oven to 400 degrees Fahrenheit.
- Make the Paleo Cream of Mushroom Soup according to the directions (click here).
- Combine the soup, cooked tuna (if you used canned, drain it first) and coconut milk in a bowl big enough for all of the ingredients and stir to mix until incorporated.
- Dice the onions, mushrooms, and garlic cloves, keeping them separate. Heat the duck fat over medium (~5) heat. Once hot, add the onions and sauté until tanned, stirring frequently. Once the onions begin to brown, add the garlic and cook for 1-2 minutes, or until the garlic is fragrant, but not browning.
- While the onions are caramelizing, chop the broccoli. Turn the heat down to medium-low (~3.5) heat, season with sea salt and black pepper, and add the broccoli and peas. Sauté, stirring occasionally, keeping the pot covered inbetween the stirring. Cook for 3-4 minutes, then add the mushrooms. Cook for 2-5 minutes, until the broccoli is al dente (almost cooked to perfection, but not quite). Then add the broccoli mixture to the soup and stir until all ingredients are incorporated.
- Make the Paleo Breadcrumbs according to the directions (click here) and add the onion flakes and duck fat. Stir until incorporated, then spoon on top of the casserole. Bake the casserole, uncovered, for 20-30 minutes, or until it is bubbling and hot in the center. Oh yeah, I put on casserole dish on a baking sheet, to prevent overflow…just a little side note.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Diet tags: Reduced fat, High protein
Number of servings (yield): 4
Looking for more Paleo Casserole recipes? Check out our Paleo Breakfast Casserole!