8-Minute Paleo Tuna Hotdish

This recipe is what I make when I don't really want to think about food — it’s my autopilot button. I always have these ingredients in my freezer and cupboard, I don’t measure anything and I eat this tuna hotdish so much that mercury poisoning might be a real possibility. 

Tuna hotdish is one of those strange, nostalgic creations that Minnesotan grandmothers make (creamy fish, peas, sometimes there are potato chips on top… I don’t even know). I never grew up eating hotdish myself, though I did create one that was featured in the New York Times (and yes, I will be bragging about the Samosa Chaatdish until the day I leave this earth).

This tuna hotdish is truly nothing like a midwestern hotdish. It’s not creamy or cheesy (though I do love a hefty pile of Parmesan on it) and it’s not even made in a casserole dish, but it’s just as ugly and tasty as the elder version.

I've posted a few of my "go-to" recipes in the past, but this is an extreme go-to. It's not fancy or complicated. It's just food, fast. It’s maybe not exactly eight minutes (don’t set a timer on me!) but it is VERY quick from start to finish.

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8-MINUTE PALEO TUNA HOTDISH

paleo, whole30, gluten-free recipe | Serves 1

INGREDIENTS

• 1 cup chopped frozen broccoli

• olive oil for cooking

• about 1 cup fresh spinach, torn (can substitute frozen chopped spinach)

• one can of tuna packed in olive oil

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• salt, black pepper and crushed red pepper to taste

• 1-2 T lemon juice

• 1 T capers

• a sprinkle of Parmesan cheese (optional)

INSTRUCTIONS

1. In a large non-stick pan on medium-high heat with olive oil, cook the frozen broccoli in one layer for about 5-6 minutes until slightly charred as if you had roasted it in the oven. Stir once or twice so it cooks evenly and doesn't get burned.

2. Then turn down the heat to medium. Tear up fresh spinach (or use frozen) and add to the pan. Stir.

3. Then add the tuna with all of its oil, break it up in the pan so the tuna is in tiny pieces.

4. Add the capers and seasonings (I sprinkle everything directly into the pan, so those measurements are just an estimate). Cook for another minute or two.

5. Once the food heap is hot, stir in the lemon juice and check the seasoning levels one more time to make sure everything is to your liking.

6. Then sprinkle on some Parmesan (optional) and EAT.

NOTES

• It's not a deal-breaker if you only have tuna packed in water, but it almost is. Olive oil makes canned tuna so much better, guys. Trust me.