Basil tuna bake

Recipe from: 14 July 2015
recipes, fish, lchf

Ingredients 14
Time 00:15
  • 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.
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