Out of all of the recipes in this book, I think this one surprised me the most. I had a crazy idea, threw it in a pot one day, and ate nearly half of it myself because I liked it so much! Parsnip noodles go really well with the tuna, and the creamy sauce ties everything together. So, if zucchini noodles are called zoodles, does that mean parsnip noodles are poodles?
Prep time 20 minutes
Serves 6
2 large parsnips, peeled and spiral-cut into noodles (See Squash Noodles)
7 ounces (198 g) canned tuna, drained
11/4 cups (285 g) Paleo-Friendly Mayonnaise
4 teaspoons Dijon mustard
4 cloves garlic, minced
1/4 teaspoon dried dill
11/2 teaspoons dried minced onion
3 tablespoons (15 g) nutritional yeast, divided
3/4 teaspoon sea salt
1/3 cup (32 g) blanched almond flour
1 tablespoon (15 ml) melted Homemade Ghee
1 Place the parsnip noodles in a 4-quart (3.8 liter) slow cooker and sprinkle the tuna on top.
2 In a small bowl, combine the mayonnaise, mustard, garlic, dill, onion, 2 tablespoons of the nutritional yeast, and the salt. Mix well, then pour the sauce over the noodles and tuna. Using a pair of tongs or a couple of large forks, toss to coat the noodles in the sauce.
3 In another small bowl, combine the almond flour, 1 tablespoon of nutritional yeast, and the melted ghee. Stir until clumps form. Sprinkle this mixture over the noodles.
4 Cover and cook on low for 4 to 5 hours, until the noodles in the center are cooked through and the edges are golden brown.
5 Serve hot.
