Preheat the oven to 350 degrees and grease a 9x13 baking dish with lard.

Spiralize the sweet potatoes (or buy them already spiralized) and chop the onion, celery, broccoli, and mince the garlic.

Put a Tbsp of lard in a medium pan and heat over medium heat. Add the garlic, onion and celery and saute until lightly golden brown (5-6 minutes). Put into a bowl and set aside.

In the same pan, heat 2 Tbsp of lard and then whisk in the arrowroot. Simmer over medium low heat until just beginning to bubble (2-3 minutes).

Add in the salt, AIP Paleo Powder (or seasonings of choice) and slowly whisk in the coconut milk. Whisk until fully incorporated and the mixture is thick and bubbling. Remove from heat.

In the greased pan, mash the tuna with a fork and mix in the cooked veggies, broccoli, and sweet potato noodles. Pour the coconut milk mixture over top of the veggies and stir until all of the veggies are coated in the mixture.

Put in the oven and bake for 30-40 minutes or until bubbling and lightly brown on top (If the top is getting browned too quickly then cover the casserole for the remaining baking time).

Remove from the oven and let sit for 5 minutes before serving. Store in a glass container in the fridge for up to 2 days.