This is my revised Keto version of the classic comfort food, creamy tuna casserole. This is done using a skillet, stove-top. There is no precise measurement (because I don't do measurements).
Ingredients:
Onions, chopped
garlic
mushrooms, sliced
cauliflower, sliced into bite-sized pieces or florets
Canned tuna
butter or canola oil (or both)
homo milk
cream
Grated soft cheeses like swiss, or havarti, or cheddar (optional)
dill (optional)
onion or chicken soup powder (optional)
Parmessan cheese (optional)
Sour cream (optional)
1. Saute' onions in butter/oil until golden. Add garlic, and cook some more until garlic is golden and onions are lightly browned.
2. Add mushrooms and cauliflower. Cook and stir until cauliflower are a bit transparent, scarping off browned bits in the pan (there will be juices from the mushroom and cauliflower). These browned stuff from the pan will add to its flavor.
3. Add your tuna, including juice from the can. Stir it around for about a minute or two.
4. Add approx 1/2 cup homo milk, and soup powder and dill (if you're using any), bring to mild boil. Lower heat. Add more milk if you want it really saucy.
(note: if the food has already enough liquid from the veggies and the tuna, you can omit the homo milk)
5. Add approx 1 cup cream, and stir to mix. The cream should help thicken the sauce.
Add some more if it's not thick enough to your liking.
6. Top with a dollop of sour cream and/or grated Parmessan cheese
Note: you can substitute canned tuna with fresh seafood, and/or shrimps.
If you have recipes, please don't hesitate to share them.
Ingredients:
Onions, chopped
garlic
mushrooms, sliced
cauliflower, sliced into bite-sized pieces or florets
Canned tuna
butter or canola oil (or both)
homo milk
cream
Grated soft cheeses like swiss, or havarti, or cheddar (optional)
dill (optional)
onion or chicken soup powder (optional)
Parmessan cheese (optional)
Sour cream (optional)
1. Saute' onions in butter/oil until golden. Add garlic, and cook some more until garlic is golden and onions are lightly browned.
2. Add mushrooms and cauliflower. Cook and stir until cauliflower are a bit transparent, scarping off browned bits in the pan (there will be juices from the mushroom and cauliflower). These browned stuff from the pan will add to its flavor.
3. Add your tuna, including juice from the can. Stir it around for about a minute or two.
4. Add approx 1/2 cup homo milk, and soup powder and dill (if you're using any), bring to mild boil. Lower heat. Add more milk if you want it really saucy.
(note: if the food has already enough liquid from the veggies and the tuna, you can omit the homo milk)
5. Add approx 1 cup cream, and stir to mix. The cream should help thicken the sauce.
Add some more if it's not thick enough to your liking.
6. Top with a dollop of sour cream and/or grated Parmessan cheese
Note: you can substitute canned tuna with fresh seafood, and/or shrimps.
If you have recipes, please don't hesitate to share them.
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