Keto Tuna Casserole
User Reviews
5
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
465 kcal
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Course
Main Course
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Cuisine
American
Keto Tuna Casserole
Description
This casserole blends canned tuna with mayonnaise and mustard for moisture and tang, combined with shredded gruyere cheese and finely minced red onion for flavor and texture. Seasonings include salt, black pepper, and cayenne pepper to provide a mild heat. The mixture is placed in a casserole dish, topped with more cheese, then baked until hot and bubbling. Fresh parsley adds a touch of color and freshness on top.
The result is a creamy, cheesy dish with tender tuna flakes and a balanced peppery flavor. The cheese provides richness and a slightly crispy top from baking.
Serving suggestions include scooping portions with cut raw vegetables or pork rinds, adding texture contrast consistent with keto dietary preferences.
This dish can be bulked up with cooked riced cauliflower and increased mayonnaise to stretch servings. Tuna packed in olive oil may be used as an alternative to tuna in water. Leftovers store well in the refrigerator for several days or can be frozen for longer preservation and reheated at moderate temperature.
Ingredients
- 2 ounce cans tuna drained and flaked, in water
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ cup gruyere cheese shredded, divided
- ¼ cup red onion minced
- ¼ teaspoon salt sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, mix together the tuna, mayonnaise, mustard, ¼ cup of cheese, onion, salt, pepper, and cayenne.
- Transfer the mixture to a small, 1-quart casserole dish. Sprinkle the remaining ¼ cup of shredded cheese on top.
- Bake the casserole until hot, for about 15 minutes. Remove it from the oven and sprinkle it with parsley for garnish.
- Serve immediately, with cut-up veggies and/or pork rinds for scooping out.
Notes
- To increase servings, add two cups of cooked riced cauliflower and increase mayonnaise to half a cup, dividing into three portions.
- Using tuna packed in olive oil rather than water changes the flavor and texture mildly but works well.
- Leftovers can be refrigerated for 3-4 days or frozen up to three months, reheating in a 350°F oven or microwave at reduced power when covered.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 0.5casserole | |
| Calories | 465kcal | 23% |
| Carbohydrates | 2g | 1% |
| Protein | 33g | 66% |
| Fat | 36g | 55% |
| Saturated Fat | 10g | 50% |
| Sodium | 882mg | 37% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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