October 2 2017 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Keto tuna casserole
Just like mom used to make—but with a keto upgrade! Ditch the noodles in favor of celery, onions, and peppers, and indulge in a keto meal that's ready in 30 minutes. It's a whole new, delicious thing.
USMetric
servingservings
Ingredients
- 1 oz. 28 g butter
- 1 (4 oz.) 1 (110 g) yellow onion, finely choppedyellow onions, finely chopped
- 1 (5 oz.) 1 (140 g) green bell pepper, finely choppedgreen bell peppers, finely chopped
- 5½ oz. (1½ cups) 160 g (375 ml) celery stalk, finely choppedcelery stalks, finely chopped
- 1 lb 450 g tuna in water, drained
- ¾ cup 180 ml mayonnaise
- 1 cup (2¾ oz.) 240 ml (80 g) shredded Parmesan cheese
- 1 tsp 1 tsp chili flakes
- salt and pepper
Serving
- 6 oz. (52⁄3 cups) 170 g (1.3 liters) baby spinach
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www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C). Fry onion, bell pepper and celery in butter in a large frying pan until slightly soft. Season with salt and pepper.
- Mix tuna, mayonnaise, parmesan cheese, and chili flakes in a greased baking dish. Add fried vegetables and stir.
- Bake for 15-20 minutes or until golden brown.
- Serve with baby spinach.
Tip!
Canned tuna is a life-saver when fridge and freezer are empty. Try to choose high-quality, MSC-labeled tunafish—preferably in olive oil instead of sunflower oil.
80 comments
Yes, you can freeze this dish.
You may wish to omit the celery, there is not a great substitute.
I used my cast iron skillet so sautéed the vegetables and then added the rest and popped in oven. One pan clean up made it that much better.
This dish makes four servings as written. All of the nutrition information is in the Nutrition+ tab under the list of ingredients.
That depends on how much your dish reduces as it cooks. The recipe as written makes 4 servings, so a serving is 1/4 of the finished dish.
Would probably even do 3/4 cups of mayo instead of 1 cup the next time.
Wonderful! I am so glad you enjoyed these!
Light mayo is usually lower in fat and higher in sugar/carbs, which is the opposite of what you want to consume. It's super easy to make your own mayo, though. Check out our recipe! https://www.dietdoctor.com/recipes/mayonnaise
This will sound like a silly question, and I can certainly improvise without an answer but...how are you suggesting the spinach specifically be served? Simply on the side, cold without dressing, just tossed in oil? Or is the casserole meant to be served on top of a bed of spinach? Just seems as an inconsequential addition, especially without a little more detail...not to mention a photo that reflects exactly as the recipe seems to suggest. Or just leave out altogether.
I do like the idea a respondent recommended by baking the spinach inside the casserole. That sounds wonderful.
Or...picking up on what one of the "if you liked this recipe, you may like these" photos that shows a side of baby spinach leaves with egg and tomato slices that would finish off the recipe completely all the way to the presentation stage.
Hi JC, in any of our recipes, if we don't make a specific suggestion like for the spinach in this case, it is because we want to leave it up to you, to serve it however you prefer as it doesn't make a difference for the nutrition information. Some people prefer a little spinach salad on the side while others may prefer the texture of serving the casserole on a bed of spinach.
Sounds great! Thanks for the feedback!
You can view the full nutrition information for any of our recipes by clicking the Nutrition+ tab under the list of ingredients.
Sue Acres