When you think of tuna casserole, you probably think about pairing the delicious fish with noodles. But if you're looking for a low-carb version of the classic, noodles will not do. Enter the recipe below, which combines tuna with loads of delicious veggies and a touch of cheese to make a version of this casserole the whole family can enjoy.
The secret to making this casserole creamy and delicious without adding a ton of extra calories (or artificial ingredients) is the cauliflower. Fresh or frozen both work fine; just be sure you drain it well before puréeing so that the sauce is nice and thick.
Low Carb Tuna Casserole
8
15 minutes
30 minutes
45 minutes
1 tablespoon butter
1 stalk celery, finely chopped
1 onion, finely chopped
1 carrot, brunoise
2 cloves garlic, minced
2 cups cauliflower, cut into florets
20 ounces tuna, canned in water, drained, broken up with a fork
1/4 cup mayonnaise
1/4 cup cream cheese
1 tablespoon Dijon mustard
1 cup shredded cheddar cheese
2 tablespoons almond meal
Preheat the oven to 350 degrees.
Heat the butter over medium-low heat in a skillet. Add the celery, onion, and carrot, and sauté for about 10 minutes, or until tender and slightly browned. Add the garlic, sauté for an additional minute, then remove from the heat and set aside.
Microwave or steam the cauliflower until cooked, then drain well. Use an immersion blender or food processor to purée until smooth.
Toss together the vegetables, cauliflower purée, tuna, mayonnaise, cream cheese, mustard, and cheese, reserving 2 tablespoons. Mix until well combined, then spread into a casserole dish. Sprinkle the almond meal and reserved cheese over the top.
Bake for 20 minutes, or until bubbly and browned on top.