Ingredients

1.

Zucchini
10 oz
2.

Salt
0.25 tsp
3.

Black pepper
0.13 tsp
4.

Almond flour
2 tbsp
5.

Parmesan cheese, fresh (hard)
2 tbsp, grated
6.

Onion powder
0.13 tsp
7.

Paprika
0.75 tsp
8.

Garlic powder
0.5 tsp
9.

Butter, unsalted
3 tbsp
10.

Paleo Baking Flour
1 tbsp
11.

Chicken broth
0.5 cup
12.

Cream Heavy Whipping
4 fl oz
13.

Canned tuna
1 can - each 5 ounce net weight
14.

Shirataki Noodle
8 oz
15.

Colby Jack cheese
1 cup, shredded

Instructions

1.
Prepare the zucchini fries in advance by removing the ends of a large zucchini and cutting it into fries about 4x1 in size. You want approximately 4-5 fries per serving. Lay the fries out on a sheet of paper towel, and lay a second paper towel over them. Lay something flat, such as a sheet tray or a large plate, on top of the fries and weigh it down to extract excess moisture out of the zucchini. Leave the fries like this for about 30 minutes.
2.
When they 're ready, add the zucchini fries to a mixing bowl and toss them with salt and pepper until they 're evenly seasoned. In a large Ziploc bag, combine almond flour, parmesan cheese, onion powder, paprika, and garlic powder. Mix the breading for the fries in the bag until you have an even mixture. Toss the fries into the bag and seal the bag with air trapped inside. Shake the bag around until the fries are coated in the breading and arrange the breaded fries on air fryer trays lined with parchment paper (if necessary).
3.
Turn on the air fryer to preheat to 375 degrees. When it 's preheated, put the trays of zucchini fries in and cook them for 15 minutes or more. You may need to flip the fries over or rotate your tray(s) halfway through the cooking time to ensure even cooking. For doneness, look for zucchini fries that have an al dente texture and breading that is dry and crispy. When the fries are done, you can set them aside to cool for a few minutes.
4.
While the fries are cooking, make the tuna helper. In a large pan with rims or a shallow pot, melt the butter over low heat. When the butter is melted, stir in the paleo flour until the heat turns it lightly golden and froth. Next, stir in the chicken broth until the flour mixes into the broth and thickens it. Once the broth is thickened, pour in the heavy cream. Place a lid on the pan and let the sauce heat up until it 's bubbling.
5.
Once the sauce is bubbling and has thickened a little more, drain your canned tuna completely and add it to the pan. Next, drain any water from your shirataki noodles, and rinse them a least one time under cold tap water. After the noodles are rinsed, add them to the pan as well. Gently stir the ingredients as you break up the tuna into small flaky pieces without damaging the shirataki noodles.
6.
Let the pan continue bubbling over medium-low heat without a lid. Allow any excess moisture to extract from the tuna and noodles and then evaporate. You 'll witness your tuna helper become a little thinner and then return to its thickened state. Reduce the heat to its lowest setting and add the cheese to the pan. Gently stir until all the cheese melts and finalizes the tuna helper cheese sauce. Serve approximately 5 ounces of tuna helper macaroni with 4-5 zucchini fries per serving.