8-Minute Paleo Tuna Hotdish

Paleo Tuna Hotdish

Tuna hotdish — one of those strange, nostalgic creations that Minnesotan grandmothers think is really good, but is usually kind of The Worst. It has a bad reputation (or so-bad-it's-good reputation, if I'm being generous), but this healthy and super fast skillet tuna hotdish is delicious. I've posted a lot of my "go-to" recipes in the past, but this is an extreme go-to. It's not fancy or complicated. It's just real food, real fast. It's what I make when I don't really want to think about food — like auto-pilot in the kitchen. I always have these ingredients in my freezer and cupboard, and — no joke — I eat this so much that mercury poisoning might be a real possibility. 

8-MINUTE PALEO TUNA HOTDISH

Paleo, Whole30, Gluten-free

INGREDIENTS

1 cup chopped frozen broccoli olive oil for cooking 1 cup fresh spinach (can substitute 1/2 cup frozen) 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, rinsed (optional) a sprinkle of Parmesan cheese (optional)

INSTRUCTIONS

In a large non-stick pan on high heat (no 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 terribly burned. Then turn down the heat and add a little bit of olive oil. Take care because it might spit at you if the pan is too hot or there's still water in the pan from the broccoli. Tear up fresh spinach (or 1/2 cup frozen) and add to the pan. Stir. Then add the tuna with all of its oil, break it up in the pan so the tuna is in tiny pieces. Add the capers and spices (I sprinkle everything directly into the dish, so those measurements are just an estimate). Cook for another minute or two. Once the food pile is hot, stir in the lemon juice and check the seasoning levels one more time to make sure everything is to your liking. Then sprinkle on some Parmesan 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. I get mine at Trader Joe's. Leave out the cheese for full paleo or Whole30.