Tuna Casserole (Keto)

tunacasserole This delicious and filling keto tuna casserole has no noodles, but it has plenty of flavour. Ready in just 30 minutes and made with simple everyday ingredients, this easy recipe is perfect for a weeknight dinner.

2 (5 oz) cans tuna in water, drained and flaked
⅓ cup mayonnaise
1 Tbsp. Dijon mustard
½ cup Gruyère cheese, shredded, divided
¼ cup red onion, minced
¼ tsp. sea salt
¼ tsp. black pepper, freshly ground
¼ tsp. ground cayenne pepper

Garnish:
¼ cup fresh parsley, chopped

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

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 qt 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.

Makes 2 servings.

Cook's Notes:

You can bulk this casserole up by adding 2 cups of cooked riced cauliflower, increasing the mayonnaise to ½ cup, and dividing it into three servings.
You can use tuna in olive oil instead of tuna in water.
The leftovers keep well in the fridge for 3-4 days, or you can freeze them for up to three months if you want to keep them for longer. Reheat them in a 350°F (180°C/160°C fan, Gas Mark 4).