Low Carb Tuna Melt Food

KETO TUNA CASSEROLE

Steps:

• Preheat your 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 the remaining 1/4 cup shredded cheese on top.
• Bake until hot, about 15 minutes.
• Sprinkle with parsley and serve immediately, with cut-up veggies and/or pork rinds for scooping out.

LOW CARB TUNA MELT

Steps:

• Mix the can of tuna with mayonnaise, salt and pepper and any other herbs or seasonings you`d like to add, walnuts taste good in it too- Be creative and have fun with it.
• Put tuna mixture aside.
• Cut a slice of your tomato and set aside.
• Over medium- low heat, sauté the sliced mushrooms in olive oil until slightly crisp- I sometimes add left over chicken or a slice or 2 of bacon to the sauté for variety.
• Once the mushrooms are sautéed arrange them into a tidy little circle and place the tuna and mayo mixture very carefully onto the center of the mushroom platform- If you haven`t realized by now-- the mushrooms replace your bread.
• Then place the tomato slice on top of the tuna and mayo, top it all off with cheese, reduce heat slightly, and cover for 1 minute or until the cheese is melted.
• Carefully, with the aid of a flexible spatula, slide the tuna melt onto your plate- or a leaf of lettuce on your plate and enjoy.
• Only 3 and a half carbs for the whole meal-- and it`s filling.
• You can use other types of cheese and mushrooms or even more tomato, but take the carbs into account- some cheeses are higher than others and the same for veggies too.

KETO TUNA SALAD

Steps:

• On a cutting board, finely chop the green onion and pickle, transfer them to a bowl.
• Open the tuna cans, and drain them of excess oil. Add the tuna to the bowl, along with the mayo and lemon juice.
• Mix well using a fork. Add salt and pepper if desired.
• You can eat it on its own, or serve it in lettuce cups.

LOW CARB TUNA MELT ON ZUCCHINI

Steps:

• Slice the zucchini into diagonal 'coins'.
• Saute zucchini in a single layer in a saute pan with a little bit of oil until they begin to brown, then turn over and brown the other side a little (this is to both heat them and eliminate a little of the moisture in them).
• Mix drained tuna with parsley, olives, green onions, mayonnaise and mustard (you can swap out ingredients here--try pickled red peppers, capers, celery, brown onion, swap out different peppers for greater or lesser heat--whatever you have on hand).
• Arrange zucchini in small piles on a foil lined baking sheet: I used 4-5 pieces per pile and just slightly overlapped their edges.
• Mound tuna onto zucchini bases.
• Cover each tuna-zucchini mound with a few slices of tomato and then sprinkle with cheese.
• Place under a broiler until cheese is melted and beginning to brown.