keto tuna casserole
This recipe is great for anyone on a ketogenic diet or wanting a healthier version of comfort food. It mixes the rich taste of tender tuna with a creamy sauce and a golden, cheesy topping.
Ingredients
- 2 5- ounce cans tuna in water - drained and flaked
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ cup Gruyere cheese - shredded divided
- ¼ cup red onion - minced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup parsley - chopped for garnish
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). This ensures the casserole bakes evenly and develops a golden, bubbly top.
Step 2: Prepare the Ingredients
- Drain the canned tuna thoroughly and flake it into a large mixing bowl.
- Finely chop the red onion and set aside.
- Grate the Gruyere cheese (or your preferred melty cheese) and reserve a small portion for topping.
- Chop the fresh parsley for garnish, if using.
Step 3: Mix the Casserole Base
- In the mixing bowl with the tuna, add the avocado oil mayonnaise, Dijon mustard, and finely chopped red onion.
- Season with salt, black pepper, and a pinch of cayenne pepper for a subtle kick.
- Add most of the shredded Gruyere cheese, saving some for the topping. Mix everything until well combined.
Step 4: Assemble the Casserole
- Transfer the tuna mixture to a small, greased baking dish. Spread it evenly with a spatula.
- Sprinkle the reserved Gruyere cheese over the top for a gooey, golden crust.
Step 5: Bake to Perfection
- Put the baking dish in the preheated oven. Bake for 15 minutes. The casserole should feel hot, and the cheese should melt and bubble.
- For an extra golden top, broil for 1-2 minutes at the end (keep an eye on it to avoid burning).
Step 6: Garnish and Serve
- Remove the casserole from the oven and let it cool slightly.
- Garnish with freshly chopped parsley for a pop of color and freshness.
- Serve warm and enjoy your flavorful, low-carb Keto Tuna Casserole!