This delicious and filling keto tuna casserole has no noodles, but it has plenty of flavor! Ready in just 30 minutes and made with simple everyday ingredients, this easy recipe is perfect for a weeknight dinner.
Canned tuna is tasty, filling, and affordable. I always have it on hand, making it the natural choice when the fridge is bare. I use it to make tuna cakes and tuna salad. I also use it in this keto tuna casserole, a delicious, filling, and well-seasoned mixture of canned tuna, chopped red onion, mayonnaise, and cheese, baked until golden and bubbly.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Canned tuna: I use skipjack tuna in this recipe.
- Mustard: I use Dijon musrad. It's creamier and less vinegary than yellow mustard.
- Shredded Gruyere cheese: Other melty cheeses like cheddar or provolone will work, too, but Gruyere is especially flavorful.
- Chopped red onion: Make sure it's finely chopped.
- To season: Salt, black pepper, and cayenne pepper. The cayenne pepper doesn't make the casserole very spicy, at least to my palate, but it does add a subtle kick.
Variations
- You can use tuna in olive oil instead of tuna in water. It's delicious!
- Try using sour cream instead of mayonnaise. Both work, but personally, I prefer mayonnaise.
- Dill makes a nice addition to this recipe. You can add a tablespoon of minced dill to the mixture.
- Sharp cheddar or provolone are good substitutes for Gruyere. Smoked Gouda is also very good.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Simply mix all the ingredients together, reserving some of the cheese and the parsley.
Transfer the mixture to a small baking dish and sprinkle the top with the remaining cheese.
Bake the casserole until heated through, about 15 minutes in a 400°F oven. Garnish with parsley and serve.
Expert Tip
You can bulk up this casserole by adding 2 cups of cooked riced cauliflower, increasing the mayonnaise to ½ cup, and dividing it into 3 servings.
Recipe FAQs
This casserole can become dry if the ratio of tuna to creamy ingredients (mayonnaise and mustard) is too high.
I find that ⅓ cup of mayo works well, but depending on the brand of tuna you use, you might need to increase it and use up to ½ cup.
Yes! I do it all the time. It's a different recipe than classic ones, and you'll want to serve it with something for scooping it out, such as fresh-cut veggies, keto crackers, or pork rinds. But it's very, very good.
Yes. Once completely cool, you can wrap the baking dish in plastic wrap, followed by a layer of foil. Freeze it for up to three months, then thaw it in the fridge.
Reader Review
On Instagram, @shelikeshergreens posted this gorgeous photo of her casserole. She says, "I made my own mayonnaise for this casserole. I didn’t have gruyere, so I used cheddar instead. I added dill to the mix to bring some freshness to it. This was amazing with the sautéed beans!"
Serving Suggestions
This casserole is rich and filling. As you can see in the recipe card below, a serving has 465 calories. So I simply serve it with fresh-cut veggies for scooping it out of the baking dish (or plate). It's also good with a side of microwave broccoli and with plain pork rinds.
Storing Leftovers
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. Gently reheat them in a 350°F oven or in the microwave (covered) at 50% power.
More Tuna Recipes
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Recipe Card
Keto Tuna Casserole
Video
Ingredients
- 2 5-ounce cans tuna in water - drained and flaked
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ cup Gruyere cheese - shredded, divided
- ¼ cup red onion - minced
- ¼ teaspoon 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
- 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 oven or in the microwave (covered) at 50% power.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Candi says
Looked up a keto tuna recipe real quick as I only had a short time for lunch. I halved everything bc I was only making a bowl for me, subbed gruyere for mozzarella (bc that's all I had) and threw it in the microwave! I know this isn't desirable but I didn't have time, haha! Then I loved it so much I finished it with time to spare and am now writing a review bc I was soooo good! Love the cayenne kick as well. so satisfying and I will be making this properly for my family soon (in the oven, haha). Thanks!!
Vered DeLeeuw says
Yay! You're very welcome, Candi. I loved how you were able to improvise and still enjoy it.
Thank you very much for taking the time to write a review.
Rachel creed says
Absolutely love this casserole, it is easy , and a firm family favourite, thank you so much for sharing the recipe.
Vered DeLeeuw says
You're very welcome, Rachel! Thank you for the review.
Hungry Heather says
Excellent. It tastes pretty good before going into the oven for a simple tuna salad, but I like the casserole too. I doubled the Gruyere and added about a third of a can of green peas, drained. Next time I want to try the option of adding riced cauliflower so I get my veggies all in one dish. Yum!
Vered DeLeeuw says
Thanks for sharing your yummy tweaks, Heather!