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This Tandoori Tuna and Cauliflower Rice Bake is a super easy and whole30 meal that is a crowd pleaser!

Tandoori Tuna and Cauliflower Rice Bake

  • Author: Kelsey


  • ½ cup mayonnaise (i use primal kitchen)
  • 3/4 cup full fat coconut milk (make sure the cream and liquid are combined)
  • 2 tablespoons cashew butter
  • 1 teaspoon arrowroot powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon cinnamon
  • 11.5 teaspoons salt (depending on how salty you like things)
  • ¼ teaspoon black pepper
  • 4 cups raw cauliflower rice
  • 2 bell peppers (any color) chopped into slices then cut in half
  • 3 cans Safe Catch Tandoori Tuna
  • Juice of 1 lime


  • Preheat oven 400 degrees.
  • In a large bowl combine mayonnaise, coconut milk, cashew butter, arrowroot powder, garlic powder, ground ginger, ground cumin, cinnamon, salt and pepper. Whisk until combined.
  • Add in cauliflower rice, bell peppers, Safe Catch Tandoori Tuna (with its liquid) and lime juice.  Stir to combine evenly.  
  • Pour the whole mixture into a casserole dish (9 x 13) and spread it out evenly.  I chopped up the scraps of my bell peppers to place on top but that is optional.    
  • Bake for 30 minutes to cook the cauliflower and it is bubbling on the sides.