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This Palmini Noodle Tuna Casserole recipe is a low carb tuna casserole that will have you coming back for seconds. This homemade casserole is comforting and brings back childhood memories. It is made with all the classic ingredients of tuna, celery, and onions in a creamy white sauce, and then an added modern twist of using Palmini as a healthy pasta alternative. Making this classic dish gluten free as well as low carb and keto friendly. It is absolutely delicious (in my modest opinion).
Palmini is a low carb pasta substitute made out of a Hearts of Palm. It is cut into 4-inch long linguine shapes. They remain firm when cooked, giving something close to a pasta al dente feel in your mouth. I find them to be a much better substitute than zucchini noodles. They do have a crunch to them so they aren't going to be exactly like a noodle (just like any other pasta substitute). If rinsed and soaked in milk (and rinsed again), the flavor of palm is removed, which isn't necessary, it's a preference. You can decide which way you'd like to prepare them. It's okay to experiment. The Palmini is ready to eat, you just need to heat up with your favorite sauce or topping. When cooked in a sauce, the Palmini soak up the flavor of the sauce you cook them in.
Tuna Palmini Noodle Casserole | Keto | Low Carb | Gluten Free
Makes 4 Servings
Ingredients:
1 – 12 oz pkg Palmini, rinsed and drained (may use 1 - 14oz can)
2 – 5oz cans albacore tuna, drained
3 tbsp grass-fed butter, divided
1 small onion, chopped (about 1/3 cup)
1 rib celery, chopped
1 cup heavy cream
6 oz fresh button mushrooms, sliced
3/4 cup Parmesan cheese, grated
sea salt and black pepper, to taste
Optional: If you celery stalks contain leaves you may use these as a garnish. Remove a few leaves from the celery stalks, rinse, dry, and chop. Set aside for garnish
Directions:
1. Prepare the Palmini - rinse and drain. Soak in milk for 15 to 20 minutes to stabilize tastes. Rinse well and drain.
2. Heat 1 T butter in an extra large skillet over medium heat
3. Add sliced mushrooms. Saute' until all water from the mushrooms has evaporated. Remove from pan, and set aside.
4. In the skillet, heat 2 T butter over medium heat. Add the onion and celery. Sauté until the vegetables are crisp tender – about 8 minutes.
5. Add the rinsed and drained Palmini to the pain. Sauté for 5 minutes (along with the onion and celery).
6. Return the cooked mushrooms to the skillet.
7. Add salt and pepper to the pan. mix well
8. Pour the heavy cream and Parmesan cheese into the skillet. Mix in and keep stirring until the cheese has melted and combined with the heavy cream.
9. Reduce heat to medium low and let simmer to allow the sauce to thicken. Once the sauce has started to thicken, stir in the tuna.
10. Sprinkle with Parmesan cheese and garnish with chopped celery leaves (optional) before serving.
Nutritional Information:
Calories 463.3 Total Fat 37.3 g Total Carbohydrate 7.3 g Dietary Fiber 1.9 g Protein 27.6 g
Net Carbs 5.4 g