¼cupSiete grain free tortilla chips or other paleo cracker, crushed for topping! (omit if following strict Whole30 rules)
Preheat oven to 400. Place zoodles on a paper towel-lined plate and sprinkle them with a generous amount of salt (don't worry - you won't be able to taste it once you squeeze the water out of them!). Let the zoodles sit for 10-15 mins while you work on the mushrooms and sauce. The salt will help to remove some of the water.
Heat a pan over medium high heat and add your cooking oil (or ghee). Add the sliced mushrooms and minced garlic. Cook until soft and beginning to brown, about 5-7 minutes. Add 1/2 of the cooked mushrooms and garlic to a blender. Set the remaining mushrooms aside.
Add the cashews, chicken broth, lemon juice, onion powder, paprika, and salt to the blender. Blend on high for 15 seconds until creamy.
Add tuna to the pan with the remaining mushrooms/garlic and use a spoon to break it up into small pieces. Use a new paper towel to squeeze the water out of the zoodles. Add them to the pan. Add the mushroom/cashew sauce to the pan, as well. Mix everything together.
Transfer to a medium-sized casserole dish. Add crushed chips or crackers on top, then bake for 12 minutes. Broil for an extra 2-3 mins to brown the top. Serve and enjoy!