Tuna “Spoodles Tetrazzini”

“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:

  1. Peel and spiralize the sweet potato. I have found that typical spaghetti size works well.
  2. Chop the cleaned and de-stringed celery stalks into medium to small pieces. Place them in a microwave-safe bowl and
  3. drizzle with olive oil.
  4. Chop the onion into medium to small pieces, and mince the garlic. Combine with the celery and toss.
  5. 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.
  6. Meanwhile, drain the cans of tuna and combine the tuna with the can of celery soup and frozen peas.
  7. Grease the 9×9 baking dish with ghee (or butter if you don’t have ghee handy)
  8. Place the “spoodles” (sweet potato “noodles”) in the baking dish.
  9. When the celery mixture is finished in the microwave, combine it with the tuna mix and pour onto “spoodles.”
  10. Top with cheese and bake at 350° F for about 45 minutes.

Enjoy.

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