Basil tuna bake

A budget-beating Banting recipe.
 
recipes, fish, lchf
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Recipe from: 14 July 2015
Preparation time: 15 min
Cooking time: 40 min
 
 

Ingredients

 
  • 2
    tins tuna (in olive oil)
  • some tomatoes, chopped. Or 1 cup cherry tomatoes
  • 2
    garlic cloves, minced
  • 2
    spring onions, chopped
  • 1
    onion, chopped
  • handful of fresh basil
  • 1
    Tbs
    fresh parsley, chopped
  • 1
    head cauliflower
  • 1/2
    cup
    full-cream Greek or plain yoghurt
  • 1
    egg
  • 1
    Tbs
    butter
  • 1
    handful of grated cheese (half mozzarella half Cheddar)
  • paprika
  • salt and pepper
 
 

Method

 

Preheat the oven to 180°C.

Steam the head of cauliflower until soft when inserted with a knife.
In a casserole dish, combine the drained tuna, tomatoes, garlic, spring onions, fresh herbs, onion and a good grind of black pepper. Don’t worry about adding salt, as the tuna should be salty enough.
In a blender, blitz the cooked cauliflower, yoghurt, butter, egg, salt and pepper until it becomes sloppy but smooth.
Mix the tuna basil mix so it’s well combined and flattened.
Next, pour the cauliflower topping over the basil tuna and spread over evenly with the back of a spoon.
Sprinkle over the grated cheese and a dash of paprika and bake in a preheated oven for 30 – 40 minutes, or until the topping is cooked through and the cheese is melty and crisp.
Serve with a simple rocket and herb salad and a splash of your favourite vinaigrette.

Tips

Use a sustainable, line-caught brand of tuna, ideally canned in olive oil. Otherwise get the brine variety and add a drizzle of your own olive oil once drained.

Serves 2 – 4.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
 
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Read more on: fish  |  lchf  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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