A delicious and filling low carb tuna casserole. It has no noodles, but it has lots of flavor! Plus it’s so easy to make – I call it my lazy tuna casserole.
This low carb tuna casserole contains no noodles, and I promise – you won’t miss them. It’s a delicious, filling, well-seasoned mixture of canned tuna, chopped red onion, mayonnaise and cheese, baked until golden and bubbly.
I prefer to use skipjack tuna, because it’s lower in mercury than other tuna species.
This is a lazy tuna casserole – minimal chopping necessary. It’s ready fast, so it’s perfect for weekday dinners.
This low carb tuna casserole is delicious, and very filling. Leftovers keep well in the fridge for a few days, or freeze them if you want to keep them for longer. Gently reheat in a low oven.
- 2 (5oz) cans tuna in water, drained
- 1/3 cup avocado oil mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup shredded gruyere, divided
- 1/4 cup chopped red onion
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup chopped parsley for garnish
- Preheat oven to 400 degrees F.
- Mix together the tuna, mayonnaise, mustard, 1/4 cup cheese, onion, salt, pepper and cayenne.
- Transfer the mixture to a small, 1-quart casserole dish. Sprinkle 1/4 cup shredded cheese on top.
- Bake until hot, about 15 minutes. Sprinkle with parsley and serve immediately, with cut-up veggies.