Ready in just 30 minutes and made with simple everyday ingredients, this easy recipe is perfect for a weeknight dinner. Canned tuna is one of my favorite ingredients. It’s tasty, filling, and affordable. And just as important - I always have it on hand, making it the natural choice when the fridge is otherwise bare. I use it to make tuna cakes and tuna salad. I also use it to make this keto tuna casserole. It’s so good! It has no noodles, but you won’t miss them. It’s a lazy casserole - minimal chopping necessary. And it’s ready fast, so it’s perfect for weeknight dinners.
Ingredients
Reader Review
On Instagram, @shelikeshergreens posted this gorgeous photo of her casserole. She says, “I made my own mayonnaise for this casserole. I didn’t have gruyere so I used cheddar instead. I added dill to the mix to bring some freshness to it. This was amazing with the sautéed beans!”
Canned tuna: I use skipjack tuna in this recipe. Mayonnaise: I like using avocado oil mayonnaise. Mustard: I use Dijon musrad. It’s creamier and less vinegary than yellow mustard. Shredded Gruyere cheese: Other melty cheeses like cheddar or provolone will work too, but Gruyere is especially flavorful. Chopped red onion: Make sure it’s finely chopped. To season: Salt, black pepper, and cayenne pepper. The cayenne pepper doesn’t make the casserole very spicy, at least to my palate, but it does add a subtle kick. Chopped parsley: I use it mostly for garnish, so you can skip it if you don’t have it on hand. It does add a nice splash of color, though.
Simply mix all the ingredients together, reserving some of the cheese and the parsley. Bake the casserole until heated through, about 15 minutes in a 400°F oven. Garnish with parsley and serve.
Recipe Card
