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Homemade Healthy Jalapeno Tuna Casserole recipe photo

Healthy Jalapeno Tuna Casserole

A light, savory tuna casserole made creamy with cashew 'cheese' and brightened by jalapeño and zucchini noodles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup raw cashews soaked in boiling water for at least 10 minutes, drained
  • 1/3 cup low-sodium vegetable broth
  • 1/2 cup nutritional yeast divided (1/4 cup for sauce, 1/4 cup for topping)
  • 1/3 cup almond milk
  • 3 cups zucchini noodles about 2–3 zucchinis spiralized, steamed 3–4 minutes
  • 2 tablespoons coconut oil divided (1 tbsp for sautéing, 1 tbsp for topping)
  • 1 cup button mushrooms sliced
  • 1 white onion chopped
  • 2 cups spinach chopped
  • 1 tablespoon Herbs de Provence divided (1/2 tbsp in sauté, 1/2 tbsp in topping)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon black pepper
  • salt to taste
  • 1 jalapeño chopped, seeds removed if desired
  • 10 ounces tuna (canned in water)
  • 1/2 cup almond meal

Equipment

  • Blender or food processor
  • spiralizer (or vegetable peeler)
  • Large saucepan
  • steamer or large pot with lid
  • 9x13-inch (or similar) baking dish
  • Mixing Bowl
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a baking dish.
  2. Make the cashew cheese: drain the soaked cashews and blend them with the vegetable broth, 1/4 cup of the nutritional yeast, and the almond milk until smooth and creamy.
  3. Prepare the zucchini noodles by spiralizing 2–3 zucchinis and steaming the noodles for 3–4 minutes until slightly softened; drain and set aside.
  4. Heat 1 tablespoon coconut oil in a large saucepan over medium-low heat. Sauté the sliced mushrooms, chopped onion, and chopped spinach with 1/2 tablespoon Herbs de Provence for about 5 minutes, until softened.
  5. Add the steamed zucchini noodles and the cashew cheese to the pan. Stir to combine, then mix in the garlic powder, black pepper, salt to taste, chopped jalapeño, and drained tuna.
  6. Transfer the mixture to the prepared baking dish and spread it evenly.
  7. Make the topping by combining the almond meal, remaining 1/4 cup nutritional yeast, 1 tablespoon coconut oil, and 1/2 tablespoon Herbs de Provence until crumbly; sprinkle evenly over the casserole.
  8. Bake for 25–30 minutes, until the topping is lightly golden and the casserole is heated through. Let rest a few minutes before serving.

Notes

  • Soak cashews at least 10 minutes in boiling water to soften for blending.
  • Remove jalapeño seeds to reduce heat if desired.
  • Steam zucchini briefly to avoid excess moisture in the casserole.
  • Use low-sodium broth to control saltiness.
  • Drain canned tuna well before adding.