Basil tuna bake

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


  • 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
    fresh parsley, chopped
  • 1
    head cauliflower
  • 1/2
    full-cream Greek or plain yoghurt
  • 1
  • 1
  • 1
    handful of grated cheese (half mozzarella half Cheddar)
  • paprika
  • salt and pepper



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.


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.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: fish  |  lchf  |  recipes


LCHF cheesy zucchini bread

2015-06-26 12:26 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.

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.

Find a recipe


We're talking about ...

Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.


Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.