August 29, 2015
From: The Domestic Man Blog
Gluten free and Paleo, Primal, and Whole30 friendly
Time: 1 hour and 30 minutes
4 tbsp butter (ghee okay)
1/2 onion, diced
2 tbsp rice flour (coconut flour okay)
1 cup heavy cream (coconut milk okay)
1 cup chicken broth
1/2 tsp salt, more to taste
1/2 tsp black pepper, more to taste
2 cans (5oz each) tuna, drained
4 russet potatoes, peeled and thinly sliced
1/2 cup chopped fresh parsley, divided
1. Preheat your oven to 350F. In a saucepan, heat the butter over medium heat. Add the onion and sauté until softened, about 6 minutes, then stir in the rice flour. Sauté until light brown and toasted, about 2 minutes, stirring often. Stir in the cream, broth, salt, and pepper; simmer until thickened, about 2 minutes, then taste and add more salt and pepper if needed.
2. Stir in the tuna, potatoes and parsley, then transfer to a casserole dish. Cover tightly with heavy duty tin foil and bake for 45 minutes. Uncover the casserole dish and return to the oven; bake until the potatoes are soft and the sauce thickens, about 10 minutes. Remove from the oven and stir in the remaining parsley; let rest for 5 minutes before serving.