“Tetrazzini” sorta, kinda, almost.
Equipment:
- Some sort of spiralizer
- Typical chef’s knife
- Peeler
- Microwave-safe dishes
- Mixing bowl
- 9×9 baking dish
Ingredients:
- A medium to large sweet potato
- Small to medium yellow onion
- Glove of garlic
- 4 celery stalks, cleaned and de-stringed
- Freshly ground black pepper (you know your own taste level)
- 12-oz bag of frozen green peas
- 1/2-to 1 cup of your choice of shredded cheese
- 2 cans of white albacore tuna
- 1 can cream of celery soup
- A bit of ghee
- A few splashes of olive oil
Directions:
- Peel and spiralize the sweet potato. I have found that typical spaghetti size works well.
- Chop the cleaned and de-stringed celery stalks into medium to small pieces. Place them in a microwave-safe bowl and
- drizzle with olive oil.
- Chop the onion into medium to small pieces, and mince the garlic. Combine with the celery and toss.
- Cover the celery/onion/garlic/olive oil mixture with an appropriate-sized microwave safe plate or saucer and cook on high for 3-4 minutes.
- Meanwhile, drain the cans of tuna and combine the tuna with the can of celery soup and frozen peas.
- Grease the 9×9 baking dish with ghee (or butter if you don’t have ghee handy)
- Place the “spoodles” (sweet potato “noodles”) in the baking dish.
- When the celery mixture is finished in the microwave, combine it with the tuna mix and pour onto “spoodles.”
- Top with cheese and bake at 350° F for about 45 minutes.
Enjoy.