Keto Tuna Casserole
Ingredients
The main ingredients
-
5–6
cups
spiralized zucchini noodles
-
12–15
ounces
canned tuna
-
½
cup
real mayo
-
4
ounces
diced green chiles
-
2
tablespoons
chopped chives
-
1
tablespoon
organic mustard
-
½
teaspoon
seasoning salt
-
¼
teaspoon
garlic powder
-
¼
teaspoon
black pepper
-
1
tablespoon
olive oil
-
½
cup
chopped onion
-
½
cup
chopped celery
-
½
teaspoon
chili powder or red pepper flakes
-
2
tablespoons
coconut flour or tapioca starch
-
½
cup
almond milk or coconut milk
Garnish
-
to taste
fresh herbs (parsley or cilantro)
-
to taste
fresh lemon slices
Instructions
- Preheat the oven to 350°F and grease a 9x13 casserole dish.
- Spiralize the zucchini and press out excess water.
- In a large bowl, combine tuna, mayo, green chiles, chives, mustard, seasoning salt, garlic powder, and black pepper.
- Sauté onion and celery in olive oil until soft.
- Whisk in coconut flour and milk until smooth.
- Add zucchini noodles to the skillet and toss. Cook for 1-2 minutes until slightly softened.
- Combine the tuna mixture with the zucchini mixture.
- Transfer to the casserole dish and bake for 15-20 minutes until edges are browned. Optionally broil for a few minutes for crispiness.
- Garnish with fresh herbs and lemon slices before serving.
Nutrition Facts (estimated)
Servings
6
Calories
209
Total fat
16.1g
Total carbohydrates
6.6g
Total protein
10.3g
Sodium
507mg
Cholesterol
22.6mg
You might also like