A classic dish that had to get a makeover! PALEO TUNA HELPER because it’s the warm fuzzy dish we’ve been missing out on for far too long. We think you’ll enjoy this one too, so grab that tuna and get ready to take your taste buds on a trip down memory lane.
The sauce comes together pretty easily and we think that the layers of ingredients create the best flavor. Simple and oh so satisfying! The mayonnaise paired with a touch of dijon is splendid and don’t skip that fish sauce or porcini powder. They work in unison to create such a great umami element.
To make the porcini powder, grab a little bag of dried porcini mushrooms from your local market. Simply grind them up in your spice grinder and store in your pantry in an airtight container. Or you can buy porcini powder that’s ready to use. A little bit goes a long way in adding that touch of umami to this dish.
Let’s talk about pasta for a moment. For our PALEO TUNA HLEPER, we use gluten free egg noodles. While that is technically not paleo, there are several cassava flour pastas available now. You can use the variety that works best for you if you don’t tolerate a gluten free option like we do. We prefer an organic gluten free egg tagliatelle made by Jovial Foods. That variety of noodle seemed more true to the classic recipe, but try out a few options to see what you prefer.
This dish can also easily be made Whole30 by subbing the pasta (yes even cassava flour pasta is NOT Whole30) for a hefty helping of swoodles, zoodes or even a lovely baked potato!
In terms of tuna, choose the variety that you enjoy. There are so many out there to choose from now, which is awesome. Since our local Costco started carrying Wild Planet Tuna, we use that on the regular. It makes it more affordable and we are thrilled to have a wild caught and sustainable tuna option to enjoy.
We garnish ours with a sprinkle or two of furikake and fresh cut chives. Both of which add a bit of flavor and that furikake lends some texture. Not necessary of course, but do give them a try. We have a recipe for furikake here, but there are a few brands out there with very clean ingredients. Trader Joes and Whole Foods both have great options. Read your labels, as all furikake is not made equal and a few brands are laden with junk.
Time to get busy! This is a dish that really comes together in no time so we can easily see this on a weekly rotation here. We’re betting you’ll enjoy it that much as well! Who’s ready for some PALEO TUNA HELPER?!
a few of the newer recipes added to our blog:
paleo tuna helperCourse: MainCuisine: AmericanDifficulty: Easy
tuna helper, a classic warm fuzzy dish with a new tasty vibe!
1 tbsp avocado oil
¾ cup sweet onion, diced
3 green onions, thinly sliced
1 garlic clove, very thinly diced
2 tbsp cassava flour
1½ cups bone broth, unsalted
½ cup almond milk
3 tbsp mayonnaise
1 tbsp dijon mustard
¼ tsp fish sauce
¼ tsp sea salt
⅛ tsp dried porcini mushroom powder
juice of ½ a lemon
¾ cup frozen peas
1 tbsp dairy free sour cream (opt)
2 5oz cans wild caught tuna, drained (we use Wild Planet)
5 oz gluten free pasta of choice (sub cauli rice or zoodles or omit for Whole30)
fresh chives, finely chopped (opt)
- Preheat a 10” cast iron pan or skillet, add the avocado oil and onion. Saute until edges of the onion begin to golden brown.
- Toss in the green onions and garlic and stir until garlic is fragrant. Sprinkle the cassava flour over this mixture and stir to coat.
- Pour in the bone broth and almond milk, stirring to combine well. Add the mayo, mustard, fish sauce, mushroom powder, lemon juice and salt, then together until fully combined. Add the peas and if you’re using the sour cream, add now and stir well to combine. Simmer over low heat for about 5-7 minutes. Mixture will thicken up as it warms. Taste and adjust lemon juice and salt if needed. Break tuna apart into bite sized pieces, stir into sauce and simmer for about 5 minutes until tuna is warmed through.
- While the sauce simmers, boil pasta according to package directions. When noodles are done, drain and pour into the serving dish. Pour sauce over the pasta and stir gently to coat. Sprinkle with fresh chives and furikake if using and serve. Best enjoyed the day of, but it can be stored in an airtight container for up to a week. Reheat in a small saucepan with a bit of almond milk to loosen up the sauce if needed.