Safe Catch Paleo Tuna Green Chili Zoodle Casserole

Paleo Tuna Green Chili Zoodle Casserole

Serving Size: 6-7

Prep Time: 15 minutes

Cook Time: 10 minutes

Prepared by: Lindsay Cotter of Cotter Crunch 



  • Three 6-7 in zucchini
  • Two 5 oz cans of Safe Catch Elite tuna (Don’t drain, no oil or water added)
  • 4 oz of diced green chiles (no additive canned works)
  • 1/2 cup real mayo with olive oil or we use Primal Kitchen Chipotle Mayo (no additives or sugar added) *add 1/4 c more if you want extra creamy
  • 2 tbsp chopped chives (plus extra for topping)
  • 1/2 tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added (primal palate has a great selection)
  • 1 tbsp organic mustard (spicy or regular without added sugar. Annie’s Organics Whole30)
  • 1/4 tsp garlic powder
  • 14 tsp black pepper
  • 1/2 cup chopped onion (peeled)
  • 1/2 cup chopped celery
  • 1 tbsp avocado or olive oil
  • 2 tbsp coconut flour or tapioca starch (Almond flour works too but does not hold together as well as other flours)
  • 1/2 cup coconut milk orcream without additives (see notes for alternatives)
  • 1/2 tsp chili pepper or red pepper flakes
  • Parsley to garnish (optional)


  1. Wash and clean your veggies.
  2. Preheat oven to 350F
  3. Oil a 9x 13 shallow casserole dish. Set aside.
  4. Ribbon cut or spiralize your zucchini into noodles. Set aside.
  5. In another bowl, combine your tuna (drained), mayo, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.
  6. Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minutes so medium or until onion brown a bit.
  7. Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longerclumpy.
  8. Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don’t let it get soggy!!
  9. Remove skillet from heat and pour contents into a large bowl.
  10. Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix).
  11. Toss everything together.
  12. Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.
  13. Bake for 3-5 minutes or until edges are brown.
  14. Broil last minute or so to make crispier edges.
  15. Remove from oven.
  16. Garnish with optional parsley and red chili pepper if desired.
  17. Serve immediately.  Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out (I add more flour or fresh zucchini).

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