Ingredients
20 ounces canned tuna in springwater
1 cup mayonnaise
1/3 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon smoked paprika
2 tablespoons Dijon mustard
1/2 cup green onions chopped
2 cups cauliflower cooked and chopped
1 cup mozzarella cheese
1 cup gruyere cheese
Instructions:
Preheat the oven to 180C/350F. Grease a large baking dish.
In a mixing bowl, add the drained tuna and flake it with a fork. Add the mayonnaise, sour cream, salt, pepper, smoked paprika, green onions, and Dijon mustard. Mix until smooth. Add the cauliflower then fold through the mozzarella cheese.
Transfer the mixture into the greased baking dish and top with gruyere cheese.
Bake the tuna casserole for 15-20 minutes, or until the cheese is golden brown.
Notes
TO STORE. Place leftovers in an airtight container in the fridge and it will be good for up to 4 days.
TO FREEZE. The fact that this tuna casserole doesn’t contain noodles makes it even better for freezing. Transfer the leftover tuna bake into a freezer-safe airtight container and freeze for up to 3 months.
TO REHEAT. The best way to reheat tuna casserole is in the oven, covered with tinfoil. Small servings of tuna casserole can be reheated in the microwave.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 4g | Protein: 22g | Fat: 22g | Sodium: 708mg | Potassium: 324mg | Fiber: 1g | Vitamin A: 286IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 2mg | NET CARBS: 3g
