Tuna Vegie Casserole
 

This is my low carb adaptation of a yummy tuna casserole I used to make in my starchy days.
My DH told me it (the LC version) was the best tuna dish I'd ever cooked for him.
As you can see below, it has 18 useable carbs per serve, so would not be suitable while on Induction. (Carbs should be spread through the day) Of course you can always reduce the amount of vegies to lower the carb count. :)

Serves 2

6 cups cauliflower florets
1 medium zucchini, sliced
2 cups sliced mushrooms
2 medium tomatoes, sliced thickly
1 185g (6½oz) can water packed tuna
4 level tbsps (60mL) mayonnaise
2 tbsps (30mL) butter
2 Tbsp olive oil
60g (2oz) grated cheese

Cook the cauliflower until soft and mash with the butter.
Mix tuna with mayonnaise.
Saute mushrooms in oil.
Spread ½ the cauli mash into the bottom of a greased casserole dish. Layer with ½ each the tuna mix, zucchini slices and mushrooms. Repeat all layers, cover with tomato slices and sprinkle top with grated cheese.
Bake in a slow oven for 1 hour, covering top with foil once cheese has browned.


Nutritional count (as per Fit Day) per person.

Calories: 764
Fat: 59g
Total carbs: 29g
Fibre: 11g
ECC: 18g
Protein: 39g