In a quaint seaside town nestled along the vibrant Mediterranean coast, there lived a chef named Isabella. Known for her innovative spirit and dedication to the ketogenic lifestyle, Isabella yearned to create a dish that would capture the essence of her surroundings while catering to her dietary preferences. Inspired by the abundance of fresh tuna and the aromatic herbs that flourished in her garden, Isabella set out to craft a culinary masterpiece.
She envisioned a dish that would blend the comforting warmth of a casserole with the bright, bold flavors of the Mediterranean. Thus, the Completely Keto Tuna Casserole with a Mediterranean Sauce was born. Isabella combined flaked tuna with rich heavy cream, eggs, and almond flour to create a satisfying base. She then stirred in melted butter, shredded mozzarella, and a blend of spices for depth and warmth.
For the sauce, Isabella pureed fresh parsley with lemon juice, olive oil, and spices, creating a vibrant Mediterranean sauce that perfectly complemented the richness of the casserole. The contrast between the creamy, hearty casserole and the zesty, herbaceous sauce was a revelation.
Isabella’s creation quickly became a beloved staple among her patrons, offering a taste of the Mediterranean in a form that delighted both keto followers and seafood lovers alike. It was more than just a meal; it was a celebration of Isabella’s heritage, a testament to her culinary creativity, and a gift to her cherished community.
Ingredients
Casserole:
- 24 Oz tuna 4 cans
- 1/2 Cup heavy cream
- 4 Eggs
- 1/2 Cup Almond flour
- 6 Tbs butter
- 1 Cup Mozarella cheese Shredded
- 1 Tsp salt
- 1/2 Tsp garlic powder
- 1/4 Tsp black pepper
Mediterranean Sauce:
- 1 Cup fresh parsley
- 1 lemon juice only
- 1/2 Tsp salt
- 1/2 Tsp black pepper
- 1/4 Tsp cayenne pepper
- 6 Tbs olive oil
Instructions
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Blend Mediterranean Sauce well in a food processor or blender until smooth
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Preheat oven to 350
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In a medium size bowl mix together tuna, 4 Tbs butter, cream, salt, garlic powder, cayenne, black pepper, eggs and almond flour until well combined
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Using the 2 Tbs butter, grease 6 individually portioned size ramekins
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Pour tuna mixture equally into the 6 greased ramekins and sprinkle with shredded cheese
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Bake in oven for 30-45 minutes until golden
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Serve warm with Sauce on the side or drizzled on top
