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Low Carb Tuna Bake


Serves 4-6

1 425g can of tuna in spring water drained

1 pkt (250g) frozen spinach thawed and drained

1 bag cauliflower/broccoli rice

(or ½ x medium head of cauliflower and ½ head of broccoli grated)

1 1/4 cups of thickened cream

1 cup of grated parmesan cheese

3 cloves of crushed garlic

2 strips of streaky bacon diced

¼ diced brown onion

1 TBS butter

1 cup of grated mozzarella cheese or tasty cheese

1 tsp of psyllium husks


Pre-heat oven to 180 degrees Celsius

Grease a medium size oven proof casserole dish

Steam 'rice' in a microwave-safe bowl for 6 minutes stirring after 3

Fry onion, bacon and garlic in butter in a large pot until the onion is translucent

Add spinach and cauliflower rice- fry for 5 mins approx.

Add parmesan cheese, cream and tuna-continue to stir while simmering for 5-7mins until thickened

Pour into the

greased casserole dish

Top with mozzarella cheese and sprinkle psyllium husks over the top

Bake for 35mins until golden

Leave to sit 5-10mins before serving

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