Tuna Artichoke Casserole

This recipe is perfect for a quarantine lunch and you can make it with only shelf stable ingredients if need be. Easy to make Paleo and Whole30 approved.

INGREDIENTS

• 1 can of tuna

• 1 can of artichokes

• Olive oil

• Salt

• Pepper

• 1/3 cup of almond flour

• Stone ground mustard or Dijon mustard

• Mayo (use Paleo, avocado oil mayo for Paleo or Whole30)

• Small handful of grated parmesan (omit for Whole30) or can use shredded Asiago or Cheddar

• 3 garlic cloves, minced

• Red pepper flakes

• Parsley (optional)

• Scallions (optional)

STEPS

1. Preheat the oven to 400 degrees.

2. Drain artichokes and get out as much water as you can (I did this by squeezing them in a paper towel).

3. Put artichokes in a baking dish and top with salt and pepper and a drizzle of olive oil.

4. Drain tuna and mix in a bowl with mustard, mayo, salt and pepper to taste.

5. Put tuna mixture on top of artichokes in baking dish.

6. Sauté minced garlic in olive oil on stove top until slightly browned.

7. Add almond flour to olive oil and garlic on stove and mix for a min on low-medium heat.

8. Put the garlic almond flour mixture on top of tuna and press it down evenly.

9. Top with parmesan if using.

10. Add more salt, pepper and red chili flakes on top.

11. Bake for 20 minutes.

12. Remove from oven and top with parsley and scallions. Enjoy!