Prep Time: 30 | Total Time: 90 | Yield: 5
2 standard sized cans of tuna, drained and flaked
1 small onion, finely diced
1 cup frozen peas
1 cup carrots, diced
3 stalks celery, diced
1 medium kumara, diced
2 cans coconut cream
2 Tbsp coconut flour
1 Tbsp sweet paprika
4 Tbsp shredded coconut (for sprinkling on top)
Coconut oil for greasing and cooking with
Salt and pepper to taste
Preheat oven to 200C.
Sauté the onion in coconut oil until translucent. Set aside.
In a large mixing bowl, combine the coconut cream with the egg and coconut flour. Mix well.
Add in the tuna, peas, carrots, celery, onion, kumara, paprika, salt and pepper.
Pour the mixture into a greased 8x8 inch square baking dish. Sprinkle the top with shredded coconut.
Place in the oven to bake for 45min to an hour until the top is browned and crispy.
Allow the casserole to sit for 10 minutes until serving.