Tuna Alfredo Recipe – Coconut Cream & Grain-Free Noodles

Last Updated on 2 months by Neha Deshmukh

Tuna Alfredo Recipe – Coconut Cream & Grain-Free Noodles

Hey everyone! I’m so excited to share this Tuna Alfredo recipe with you. It’s a total comfort food dream, but with a healthy twist! I first stumbled upon this when I was looking for ways to enjoy a creamy pasta dish without all the guilt. Trust me, you won’t miss the heavy cream – the coconut cream makes it unbelievably luscious. Plus, it’s surprisingly easy to whip up, even on a busy weeknight.

Why You’ll Love This Recipe

This Tuna Alfredo isn’t your average pasta dish. It’s packed with flavour, incredibly satisfying, and caters to a few different dietary needs. Here’s what makes it special:

• Healthy & Delicious: We’re swapping heavy cream for coconut cream and using nutrient-rich tuna.
• Grain-Free Option: Perfect for those following paleo, keto, or gluten-free diets.
• Quick & Easy: Ready in under 45 minutes – a lifesaver on busy evenings!
• Flavourful: The combination of garlic, shallots, and a hint of black pepper creates a truly irresistible sauce.

Ingredients

Here’s what you’ll need to make this Tuna Alfredo magic happen:

• 2 tablespoons ghee
• 2 cloves garlic, minced
• 2 teaspoons shallot, minced
• ½ teaspoon sea salt
• 5 grinds black pepper
• 1 cup coconut cream (400ml)
• ¼ cup chicken stock (60ml)
• 1 teaspoon nutritional yeast
• 1 can (approx. 170g) wild-caught tuna, drained
• 1 package (approx. 340g) grain-free fettuccine or zucchini noodles
• ½ cup cherry tomatoes, halved
• 1 tablespoon fresh parsley, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this dish.

Ghee: Benefits and Substitutions

Ghee adds a beautiful nutty flavour. It’s also fantastic for your gut health! If you don’t have ghee, you can substitute with coconut oil or olive oil, but the flavour will be slightly different.

Shallots vs. Onions: Flavor Profile

I prefer shallots for their milder, sweeter flavour. They’re a little more delicate than onions, which works beautifully in this creamy sauce. If you only have an onion, use about 1 tablespoon of finely minced onion.

Coconut Cream: Full-Fat vs. Light & Regional Variations

Full-fat coconut cream is key here. It gives the sauce that rich, velvety texture. Light coconut cream will work in a pinch, but the sauce won’t be as thick or creamy. Look for good quality coconut cream – Thai brands are often excellent.

Nutritional Yeast: The Vegan Parmesan

Don’t skip the nutritional yeast! It adds a cheesy, umami flavour without any dairy. It’s a staple in my pantry. If you’re not familiar with it, it’s a deactivated yeast with a slightly nutty taste.

Wild-Caught Tuna: Health Benefits & Sustainability

Wild-caught tuna is a great source of protein and omega-3 fatty acids. It’s also a more sustainable choice than farmed tuna. Look for tuna packed in water, not oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the ghee in a saucepan over medium heat. Add the minced garlic and shallot and sauté for about 2 minutes, until fragrant. You want them softened, but not browned.
2. Reduce the heat to medium-low. Pour in the coconut cream, add the black pepper and salt, and whisk everything together until it’s smooth and combined.
3. Now, stir in the chicken stock and nutritional yeast. Let the sauce simmer gently for 30-40 minutes, stirring occasionally, until it thickens to your liking. The longer it simmers, the richer it becomes!
4. While the sauce is simmering, cook your grain-free fettuccine according to the package directions, or steam your spiralized zucchini noodles until they’re tender – usually around 13-15 minutes.
5. Drain the tuna and flake it into nice chunks. Add the tuna, halved cherry tomatoes, and chopped parsley to the Alfredo sauce. Gently mix it all together.
6. Finally, toss the cooked noodles with the sauce. Garnish with a little extra parsley and serve immediately.

Expert Tips

A few little things that make a big difference:

• Don’t boil the sauce: Simmering gently is key to preventing it from splitting.
• Taste as you go: Adjust the salt and pepper to your liking.
• Fresh parsley is best: It adds a lovely brightness to the dish.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Tuna Alfredo: Use a vegan tuna substitute and ensure your chicken stock is vegetable broth. My friend Sarah loves adding a squeeze of lemon juice for extra zing!
• Gluten-Free Options & Grain-Free Noodle Alternatives: If you’re not strictly grain-free, you can use gluten-free pasta. Shirataki noodles are another low-carb option.
• Spice Level Adjustment: Add a pinch of red pepper flakes to the sauce for a little heat.

Serving Suggestions

This Tuna Alfredo is fantastic on its own, but here are a few ideas for sides:

• A simple green salad
• Steamed broccoli
• Roasted asparagus

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce may thicken upon cooling, so you might need to add a splash of water or chicken stock when reheating.

FAQs

Let’s answer some common questions!

Is this Tuna Alfredo recipe healthy?

Yes! By using coconut cream and wild-caught tuna, we’ve created a healthier version of a classic comfort food. It’s lower in carbs and packed with nutrients.

Can I use regular pasta instead of grain-free fettuccine or zucchini noodles?

Absolutely! Feel free to use your favourite pasta. Just adjust the cooking time accordingly.

What can I substitute for nutritional yeast?

If you don’t have nutritional yeast, you can try a tablespoon of grated Parmesan cheese (if you’re not dairy-free) or a teaspoon of miso paste.

How can I adjust the thickness of the Alfredo sauce?

If the sauce is too thick, add a little more chicken stock. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

Can I make this Tuna Alfredo ahead of time?

You can make the sauce ahead of time and store it in the refrigerator. Just reheat it gently before adding the tuna and noodles. I wouldn’t recommend assembling the entire dish ahead of time, as the noodles can become soggy.