Creamy Tuna Casserole

Why This Is Strictly Keto

Tuna, mayonnaise, Parmesan and a few crisp vegetables make a rich, savory bake without the noodles and canned soup of the traditional version. Serving it over fresh spinach adds greens for almost no carbs.

Ingredients

• 2 tablespoons butter, plus more for the dish
• 1 cup (100 g) finely chopped celery
• ½ cup (75 g) diced green bell pepper
• ¼ cup (25 g) sliced scallions
• 3 cans (5 oz / 140 g each) tuna in olive oil, drained
• ¾ cup (180 g) mayonnaise
• 1 cup (100 g) grated Parmesan
• 2 teaspoons lemon juice
• Fine sea salt and freshly ground black pepper
• 4 cups (120 g) baby spinach, to serve

Instructions

1. Prepare the oven: Heat the oven to 400°F (200°C) and butter a 9-inch baking dish.

2. Sauté the vegetables: Melt the butter in a skillet over medium heat. Cook the celery, bell pepper and scallions for 5 minutes until softened. Cool slightly.

3. Mix: In a large bowl combine the vegetables, tuna, mayonnaise, ¾ cup of the Parmesan, lemon juice, salt and pepper.

4. Bake: Spread in the dish, sprinkle with the remaining Parmesan and bake for 20–25 minutes until golden and bubbling.

5. Serve: Rest for 5 minutes and serve over baby spinach.

Nutritional Info (per serving, approximate)

Tips

• Tuna packed in olive oil keeps the casserole moist.
• Add a pinch of cayenne for gentle heat.
• Leftovers reheat well in the oven or are good cold.