How to Make Baked Tuna “Pasta”

Ingredients

• 1 medium (100 g/3.5 oz) red onion
• 2 cups (200 g/7.1 oz) white mushrooms
• ¼ cup (56 g/2 oz) ghee or butter
• 3 medium (600 g/21.2 oz) zucchini
• ½ cup (125 g/4.4 oz) Pesto
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• 3 cups (450 g/15.9 oz) canned tuna, drained
• 1 cup (110 g/3.9 oz) shredded mozzarella cheese
• 0.33 cup (30 g/1.1 oz) grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

1. Preheat the oven to 375°F (190°C, or gas mark 5). Peel and slice the onion and then wash and slice the mushrooms. Grease a pan with the ghee and add the onion. Cook until translucent and then add the sliced mushrooms. Cook for about 5 minutes more and remove from the heat.
2. Meanwhile, wash and thinly slice the zucchini using a potato peeler or a vegetable spiralizer to create wide flat noodles. Drop the noodles into a large casserole dish and add the mushrooms, pesto, herbs, seasonings, and tuna. Sprinkle with the mozzarella cheese and mix well.
3. Top with the grated Parmesan cheese and bake in the oven for about 20 minutes. When done, remove from the oven and let it cool slightly before serving.