Keto tuna casserole

Keto tuna casserole

Just like mom used to make—NOT. 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.

Keto tuna casserole

Just like mom used to make—NOT. 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
4 servingservings

Ingredients

  • 2 oz. 50 g butter
  • 1 1 yellow onionyellow onions
  • 1 1 green bell peppergreen bell peppers
  • 513 oz. 150 g celery stalkcelery stalks
  • 16 oz. 450 g tuna in olive oil, drained
  • 1 cup 225 ml mayonnaise
  • 4 oz. 110 g freshly shredded parmesan cheese
  • 1 tsp 1 tsp chili flakes
  • salt and pepper
Serving
  • 6 oz. 175 g baby spinach
  • 4 tbsp 4 tbsp olive oil

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C). Chop onion, bell pepper and celery finely and fry in butter in a large frying pan until slightly soft. Season with salt and pepper.
  2. Mix tuna, mayonnaise, parmesan cheese and chili flakes in a greased baking dish. Add fried vegetables and stir.
  3. Bake for 15-20 minutes or until golden brown.
  4. Serve with baby spinach and olive oil.

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.

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67 comments

  1. Kristin Parker Team Diet Doctor

    Can I freeze

    Yes, you can freeze this dish.

  2. Venencia
    i made this last night and used ingredients as specified. didn't measure the mayo, just eyeballed and the dish came out very nice and not too much oil. used Monterrey jack cheese. perfect dish. my 18 months daughter loved it very much.
  3. Karyn
    I've made this a lot as it is really quick and very tasty. I use tuna in brine as all the options I can find in olive oil are a dodgy sounding "blend". I also add some konjac noodles to bulk it up a bit.
  4. Venencia
    this time i used tuna in brine and feta cheese- delicious and not oily
  5. Sam
    What is best to substitute for the celery? I cant stand celery 🤮
    Replies: #56, #59
  6. Kristin Parker Team Diet Doctor

    What is best to substitute for the celery? I cant stand celery 🤮

    You may wish to omit the celery, there is not a great substitute.

  7. Deborah Murphy
    This was sooooo good! 5 stars 🌟

    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.

  8. Zoe
    Made a batch of this today! Delicious flavours but too oily for my taste. Had to drain the oil off before eating. I will definitely try it next with sour cream and philly instead of the mayo. Oh... I also added some lemon juice and chopped fresh chives. Super tasty!
  9. Leigh Batten
    I swapped the celery for chopped pickled cucumbers (Mrs Elswoods if you're in the UK) gave a nice crunch and slightly sour against the salty tuna and cheese, delicious!
  10. Kathleen
    I made this and used cream of mushroom and added green beans. At the end I broiled it a bit. Has anyone ate this cold? Or would you suggest always heating it up? I ate some fresh out of the oven and served on spinach. It was lovely and filling, comfort food for sure!!
    Reply: #63
  11. Bonnie
    What are the carbs, protein, calories, and portion size to this dish? Thank you 😊
    Reply: #62
  12. Kristin Parker Team Diet Doctor

    What are the carbs, protein, calories, and portion size to this dish? Thank you 😊

    This dish makes four servings as written. All of the nutrition information is in the Nutrition+ tab under the list of ingredients.

  13. alexiaday
    Wouldn't the cream of mushroom add carbs to it? Or was it homemade?
  14. Wendy
    We absolutely love this dish! The freshly Parmesan makes such a difference. The only addition I make is green olives. Thanks DD
  15. Tori
    This was delicious but way too oily for me. Definitely won't put oil on the spinach as well but I'm keen to try tweaking it a little as it was so great to be eating tuna, which we love in this house!
  16. Tori
    This time I made it with sour cream, not mayo and also put lemon juice over it before serving and it was really good. I also didn't dress the baby spinach with olive oil and it was a whole new dish!
  17. Natalie
    what is considered one a serving size for this, 1 cup, 1/2 cup? This is not in the nutritional value Thank you
    Reply: #68
  18. Kristin Parker Team Diet Doctor

    what is considered one a serving size for this, 1 cup, 1/2 cup? This is not in the nutritional value Thank you

    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.

  19. Aniasnina
    Loved this dish. Switched it up by adding some frozen spinach instead of peppers. Also only did 1.5oz of butter which worked perfectly since there’s already so much fat from the mayo.

    Would probably even do 3/4 cups of mayo instead of 1 cup the next time.

  20. gemma-radcliffe
    This was tasty but ended up making me sick - I think it was the overload of olive and mayo. Also - it was so, so salty. I'd definitely cut back on some ingredients next time. I'll make it again though, since it was so easy to prepare and quick to bake.
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