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.
Low Carb Shirataki Tuna Noodle Casserole
Shirataki Tuna Noodle Casserole
Ingredients
- 10 ounces responsibly fished tuna see note
- 14 ounces shirataki ziti Miracle Noodles 2 bags
- 1/2 cup cheddar cheese grated
- 1/2 teaspoon garlic powder
- 2 tablespoons butter divided
- 1/2 teaspoon xanthan gum
- 1 cup coconut milk or other low carb milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 ounces cream cheese
- pork rinds
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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 1/2 quart baking dish and add tuna. Set aside.
- Melt 2 tablespoons butter over low heat.
- Gradually add coconut milk.
- Sprinkle in 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
Nutrition
Additional Info
- Net Carbs 2g
- % Carbs: 2.9%
- % Protein: 22.6%
- % Fat: 74.5%
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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.
Jen says
June 12, 2017 at 5:24 pmIs 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 says
June 12, 2017 at 6:55 pmYou can use either. I typically use the carton, but the data used the can.
AGW says
November 7, 2016 at 3:56 pmBet subbing sausage or ham for the tuna would taste great too
Lisa says
November 7, 2016 at 5:32 pmI do think those would be good subs!
Christine Wallace says
October 1, 2016 at 3:33 pmWas wondering about xanthan gum. Is that used as a thickening agent? If so could I substitute Guar gum in a pinch?
Lisa says
October 1, 2016 at 7:19 pmI use xanthan and guar gum about the same as a thickener.
Jerica says
September 20, 2016 at 12:40 amMade 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 says
September 20, 2016 at 5:56 pmSometimes the shiratake takes some getting used to. Glad you liked it!
Alice B. says
March 21, 2016 at 12:56 amI’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 says
March 21, 2016 at 5:06 amThanks Alice!
Vicky @ Tasteaholics says
March 18, 2016 at 2:37 pmOooh never thought to use these noodles in a casserole! How well does it hold up to slicing and retaining its shape?
Lisa says
March 18, 2016 at 3:12 pmThey hold up really well. I find they do better in the crock pot than regular pasta too.