This delicious casserole is both Gluten Free and pretty easy to make. Especially since it uses canned tuna. I also loved the combination of the coconut milk with the sweet potato.
1 1/2 tbsp. coconut oil or butter
2/3 cup coconut milk (small 160ml can)
1-2 tbsp. coconut flour or almond flour
2-3 tbsp. lemon juice
1 tbsp. rosemary
1 1/2 tbsp. chicken broth
1 can of tuna, drained
Salt and pepper, to taste
1 small sweet potato, grated, approx. 1 1/2 to 2 cups
Parmesan cheese, to garnish, optional
1. Preheat oven 375F.
2. Melt 1 1/2 coconut oil (or butter, or mixture of both) in a pan on medium. Add coconut milk and gradually add flour, while whisking to prevent clumping, until mixture thickens. Keep whisking together and bring to a boil. Then lower heat to a simmer.
3. Whisk in lemon juice, rosemary and chicken broth. Add tuna and salt and pepper to taste. Mix well. Mix in grated sweet potato. If dry, add more coconut milk or chicken broth. Sprinkle with Parmesan cheese (optional).
4. Place in a small baking dish. Cover dish with either aluminum foil or a lid. Bake 45-50 minutes. Remove foil or lid and broil for 5-10 minutes, or until top is golden brown. Let cool for a few minutes before serving.
The recipe says it serves 2-4. I served it alone but next time I will make some sort of veggie side dish. It wasn’t quite enough on its own.
I baked the dish in 2 small baking dishes which ensured lots of crispy edges which was the best part. I put more Parmesan cheese on mine (left) than my boyfriend’s because he doesn’t really like Parmesan cheese and I love it.
Definitely a dish to try.