184 Seafood Mains
Tuna, peas, sharp cheddar, and creamy mushroom gravy rest atop cauliflower florets in this keto twist on the classic.
Tuna Casserole Prep Time: 15 mins
Ingredients ⁄4 cup extra-virgin olive oil
1
⁄2 cup yellow onion, diced
1
⁄2 cup celery, diced
1
5 white button mushrooms, diced 11⁄2 cups heavy cream 1 cup sour cream ⁄2 tsp. freshly ground black pepper
1
2 cups grated sharp cheddar cheese ⁄2 cup frozen peas
1
6 cups cauliflower florets, cut into small pieces 2 (5-oz.; 140g) cans tuna in olive oil, drained 2 tsp. Old Bay seasoning
Cook Time: 40 mins
Yield: 1 casserole
1
Preheat the oven to 375°F (190°C). Heat a large heavy-bottomed skillet over medium heat. Add extra-virgin olive oil and wait for 30 seconds.
2
Add yellow onion, celery, and white button mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until softened.
3
Add heavy cream, sour cream, and black pepper. Stir to combine and bring to a simmer. Simmer for 2 minutes, stirring frequently.
Serving Size: 1⁄8 casserole
If you can find fried pork rinds without any added fillers or artificial ingredients, you can crumble 1 cup on top of the dish.
4
Stir in 1 cup sharp cheddar cheese and peas and stir until thickened. Remove from heat and set aside.
5
Place cauliflower florets in the bottom of a 9-inch (22cm) square covered casserole dish. Spread tuna over cauliflower.
6
Pour cream sauce evenly over top. Sprinkle with remaining 1 cup sharp cheddar cheese and Old Bay seasoning.
7
Cover and bake for 15 minutes. Remove cover and continue to cook for 10 to 15 minutes, or until cheese is golden and cauliflower is tender. Serve immediately.
Nutrition per Serving 77% Protein 17% Fat
6% 1.5:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
481
41g
21g
9g
2g
7g
