Not-Quite-Tuna Casserole

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Once you make this creamy “tuna” casserole recipe, you will never look at a bowl of Alfredo or creamy pasta the same.


1 small onion, cut into sauté slices
1 tbsp sesame oil
1 cup wakame, soaked in cold water for 5 minutes, removed and chopped
2 tbsp tamari (Step 1)
1 package noodles (brown rice or quinoa spiral)
1/2 cup tahini
5 tbsp tamari (Step 3)
3/4 cup water
1/2 cup bread crumbs (wheat free, gluten free or brown rice)


Preheat oven to 375°F (190°C)

1. Sauté onion in sesame oil until transparent. Place wakame on top of onions. Add tamari, and cook for about 10 minutes until the liquid is absorbed.
2. In the meantime, cook noodles. Drain, and set aside.
3. Mix together tahini, tamari, and water until smooth. If the sauce should curdle, continue mixing.
4. Mix onion, wakame mixture, noodles and tahini sauce together. Cover with breadcrumbs.
5. Bake for approximately 20 minutes.

This wholesome take on a “cheesy tuna” casserole is full of nutritious ingredients, but the wakame stands out, lending the recipe a salty, sea-like taste. Wakame also delivers tons of minerals and phytonutrients.

photographer: Joseph Saraceno | art direction: Pencil