Tuna Casserole

  • Currently 4/5
Devon loves  this; it's ok. Too much thyme, I think.

from: 500 More Low-Carb Recipes pg283
2 6-oz cans chunk-style tuna
1/2 cup chopped celery (about 2 pieces)
1/3 cup sliced scallions, including the crisp part of the green shoot (about 2 pieces)
1 large head cauliflower
1/2-1/3 cup sour cream
1/2 cup mayonnaise
2 teaspoons yellow mustard
1/2 teaspoon dried thyme
salt and pepper to taste
1-2 small zucchini, scrubbed, sliced
1-2 cups shredded Monterey Jack or cheddar cheese
1 small tomato, chopped (optional)
1. Preheat oven to 350 degrees.
2. Slice the cauliflower completely from the stems and stalks.

3. Steam only the white tops of the cauliflower until fork tender (don't allow to get too soft - about 6 minutes).
4. Drain and flake the tuna.
5. In a large bowl, combine tuna, celery, and green onion. Add steamed cauliflower.
6. In a small bowl, combine sour cream, mayonnaise, mustard, thyme, and salt and pepper. Blend into tuna mix.
7. Spoon half the tuna/cauliflower mixture into a buttered 2-quart casserole. Top with half the zucchini. Spoon other half of tuna/cauliflower mix, top with second half of zucchini.
8. Top with cheese.
9. Bake for 30-40 minutes or until hot and bubbly.
10. Sprinkle with chopped tomato, serve.
4-6 servings

539 calories
44g fat
32g protein
9g carbohydrate (6g net carbs)
3g dietary fiber
Meal   DinnerDish   Main Dish
Cooking Method   BakedMain Ingredient   Fish
Prep Time   less than 15 minutesCooking Time   45 minutes
Features   Low-Carbohydrate


Member since Jun 2009

More recipes like this one...