Cutting back on carbs doesn’t mean you have to give up noodles. You just need the right noodle, like the one used in this shirataki tuna noodle casserole.
This week, I silently changed the logo on the site. No one has said anything so I wonder if anyone even noticed.
I’m planning to make some minor tweaks to the site layout and though it was a great time to redesign the Low Carb Yum logo. What do you think? I just love it because I find it’s a better fit for me and the blog.
I’m also sharing another Miracle Noodle recipe today. When I eat these shirataki noodles, I find that I can go a lot longer before I get hungry again.
There seems to be something magical about Miracle Noodles. And, I’m happy to be enjoying “rice” and “pasta” recipes again. You’ll love this shirataki tuna noodle casserole. And, it’s great with or without tuna!
A few people have voiced concern over eating tuna so I’d like to address a few issues in this post. Overfishing of tuna seems to be a big issue.
Another is the potential health effects of eating tuna after the Fukushima nuclear accident. These seem to be the top concerns preventing people from buying tuna fish.
There certainly needs to be more done to stop the overfishing of tuna. However, this isn’t a reason to stop eating tuna or to bash recipes made with tuna. Instead, we need to support products that employ responsible fishing such as Wild Planet, American Tuna, and Ocean Naturals.
The Fukushima accident was very unfortunate and it hits me hard because I have a degree in nuclear engineering and have been working in the nuclear power industry for over 20 years.
In fact, all of the nuclear plants in the United States have spent millions of dollars to ensure they are prepared to combat a natural disaster that goes beyond their original design basis as was the case with Fukushima.
If you are worried about getting sick from eating tuna that has been exposed to radionuclides after the nuclear accident in Japan, you should do yourself a favor and read this. There is so much water in the ocean that the amount of radiation affecting tuna is miniscule and you’d have to eat tons of tuna for it to have an effect on your health.
My concern with tuna is with the mercury levels so I don’t eat it very often. When I do eat tuna, it’s usually in a baked casserole. My previous tuna casserole with spinach has been very popular and this shirataki tuna noodle casserole is just as good. I’ve also got a recipe for tuna pie.
If you are still worried about tuna, you can easily replace the tuna in this recipe with broccoli or another low carb vegetable. You could also use another seafood like salmon or lobster.
I know that the media likes to sensationalize stories. It only causes people to worry about things that aren’t half as bad as they are portrayed. When I hear or read a story in the news, I always seek out both sides of the story. The truth usually lies somewhere in between.
As a professional in the nuclear power industry, I continue to eat tuna. I know that the amounts of radiation that have affected tuna fish are very small. It is a concern, but it’s not at a level that will cause widespread health issues from eating tuna.
I really dislike tuna companies that support tuna fishing that unnecessarily kills other marine life. Because of bad fishing practices, I have switched to using only Wild Planet tuna. There are a couple other companies that fish responsibly and I urge you to switch to a brand that practices responsible fishing methods if you enjoy eating tuna.
Other Recipes for Miracle Noodles
I hope you enjoy this awesome baked dish. If you need a few more recipes for using Miracle Noodles, you may also like the following:
- Keto Sausage Goulash
- Keto Pasta Salad with Ham
- Shiratake Noodles Keto Mac & Cheese
- Keto Egg Drop Soup with Noodles
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Shirataki Tuna Noodle Casserole
Ingredients
- 10 ounces responsibly fished tuna see note
- 14 ounces shirataki ziti Miracle Noodles 2 bags
- ½ cup grated cheddar cheese divided
- ½ teaspoon garlic powder
- 2 tablespoons butter
- ½ teaspoon xanthan gum
- 1 cup coconut milk or other low carb milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 3 ounces cream cheese
- pork rinds
Instructions
- Rinse and drain shirataki noodles well. Soak for 5 minutes if desired (this helps rid the unpleasant taste).
- Stir fry shirataki noodles in dry pan over medium high heat until noodle feel as if they are sticking to the pan (they should be very dry at this point).
- Pour noodles into a 1 ½ quart baking dish and add tuna. Set aside.
- Melt 2 tablespoons butter over low heat.
- Gradually add coconut milk.
- Sprinkle in ⅓ cup shredded cheddar, garlic powder, and xanthan gum.
- Heat until thick and bubbly.
- Add salt and pepper.
- Add cream cheese until smooth.
- Pour over tuna and shirataki noodles in baking pan.
- Sprinkle reserved cheddar cheese on top and then pork rinds (if using).
- Bake at 375°F for about 40-45 minutes or until top begins to brown.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Kim
I am beyond happy with this recipe! We made it just as written with the exception of putting in 1/2 teaspoon of onion powder along with a bunch of sautéed veggies: 1/2 cup each of celery, onions, zucchini, & frozen peas and carrots – yep carb loaded peas and carrots! (we veggie EVERYTHING up!!) wanted this to be like the tuna noodle casserole of my youth. It did not disappoint! I did also add another 1/4 t xantham gum thinking the veggies might leave it watery and not sure I needed it. There was enough sauce to cover all well and it was lusciously, thick rich and creamy. On small suggestion. If you could add the amount of shredded cheese in grams, our recipe could be more accurate. Some shreaded cheese is fluffy and some compact. I shredded my own raw organic sharp cheddar and what I measured came to less than 2 oz used. Thanks for a fabulous recipe! Oh, and also I divided recipe into 4 larger servings. It was very filling and only came to 299 calories & 8.4 total carbs each (forgot to notice net) in my carb manager program even with the peas and carrots (which made it very colorful & authentic). Even my hubs that only tolerates tuna noodle casserole at its best said he would eat it again! Kudos!
Lisa MarcAurele
Thanks for sharing the results and suggestions for the recipe! I’ll see if I can get a better gram measurement for the cheese.
Kay
I love the taste of this recipe! Next time, will sub steamed cauliflower for the shirataki noodles. Even after rinsing, soaking and heating in dry pan for 10 or 15 minutes, we couldn’t get past their flavor or the tough texture. Added sautéed celery & onion to the sauce and ground a piece of Joseph’s pita in my small blender to top it off. Only baked for 30 to 35 minutes and the crumbs were crispy. Thank you so much for posting this!
Lisa MarcAurele
I’ve heard that soaking the noodles in vinegar can eliminate the off flavor.
Sandi
We absolutely loved your tuna noodle casserole. My husband doesn’t like the texture of shirataki noodles, so I made your recipe using the same amount of shirataki rice and I lightly buttered the bottom of the casserole dish only because I wasn’t sure if the little rice noodles would stick or not. I think it would have been ok not to. Thank you for the great new addition to our low carb diet.
Sandi
Northern Belle
Quick question – The ingredient list calls for 2 T butter divided, and for 1/2 c cheddar cheese. The instructions state, however, to use the full 2T butter in the sauce and say to “sprinkle the reserved cheddar cheese on top.” Is part of the cheddar supposed to be in the sauce? I’m going to spray my baking dish with avocado oil and use the 2T butter in the sauce and use 1/3 cup of cheddar in the sauce and sprinkle the rest on top for now. Thanks for clarifying.
Lisa MarcAurele
If I remember correctly, I divided the butter and not the cheese. Most of the grated cheese should go into the sauce with the smaller remaining amount sprinkled on top. I’ll go in and fix that. But 1/3 cup sounds about right for mixing into the sauce.
Jen
Is it the canned coconut milk you are referring to? Just do I get my calories right since carton coconut milk is way different. Thx!
Lisa
You can use either. I typically use the carton, but the data used the can.
AGW
Bet subbing sausage or ham for the tuna would taste great too
Lisa
I do think those would be good subs!
Christine Wallace
Was wondering about xanthan gum. Is that used as a thickening agent? If so could I substitute Guar gum in a pinch?
Lisa
I use xanthan and guar gum about the same as a thickener.
Jerica
Made this tonight, amazing! Initially wasn’t sure how the texture of these noodles was going to work out in this dish but we loved it.
Lisa
Sometimes the shiratake takes some getting used to. Glad you liked it!
Alice B.
I’m so happy to have this recipe! It sounds wonderful and I am eager to make it. Thank you for another great idea and recipe.
I did notice your new logo and liked it very much! I’m so sorry not to have made a comment on it. Very nice!!
Alice B.
Lisa
Thanks Alice!
Vicky @ Tasteaholics
Oooh never thought to use these noodles in a casserole! How well does it hold up to slicing and retaining its shape?
Lisa
They hold up really well. I find they do better in the crock pot than regular pasta too.