This Keto Tumna Casserole is a low-carb twist on a classic comfort food favorite. Instead of pasta, this recipe uses shredded cabbage as a nutritious base, paired with tender albacore tuna, creamy sauce, and a hint of lemon and dill for a fresh flavor. It’s a satisfying and easy-to-make dish that fits perfectly into a keto lifestyle while delivering all the creamy, cheesy goodness you love.
Ingredients:
For the Casserole:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium head green cabbage (about 1½ lbs), cut into large shreds
- 1 cup chopped onion
- 3 ribs celery, chopped
- 2 cloves garlic, minced
- Sea salt and black pepper, to taste
For the Seasoning and Sauce:
- 2 teaspoons dried dill (or 2 tablespoons fresh dill)
- 2 teaspoons dry mustard powder
- 1 tablespoon lemon zest
- Juice of 1 lemon
- 1½ cups heavy cream
- 1¼ cups grated Parmesan cheese, divided
For the Add-Ins:
- 3 (5 oz) cans albacore tuna, drained
- ½ cup frozen peas
Instructions:
- Preheat the Oven : Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish or a similar-sized baking dish. Set aside.
- Cook the Cabbage and Vegetables : In a large skillet, heat the olive oil and butter over medium heat. Add the cabbage, onion, and celery to the skillet. Sauté for 8-10 minutes, or until the cabbage is softened and slightly caramelized. Stir in the minced garlic and cook for another 1-2 minutes. Season with sea salt and black pepper to taste.
- Prepare the Sauce : Add the dill, mustard powder, lemon zest, and lemon juice to the skillet. Stir well to combine. Pour in the heavy cream and 1 cup of the grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is smooth and creamy.
- Combine the Ingredients : Gently fold in the drained tuna and frozen peas. Stir until evenly distributed. Transfer the mixture to the prepared casserole dish, spreading it out evenly.
- Top with Cheese : Sprinkle the remaining ¼ cup of grated Parmesan cheese evenly over the top of the casserole.
- Bake the Casserole : Place the casserole in the preheated oven and bake for 20-25 minutes, or until bubbly and golden brown on top.
- Serve : Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with additional fresh dill if desired, and enjoy!
Conclusion:
This Keto Tuna Casserole with Cabbage and Parmesan delivers a creamy, cheesy, and satisfying meal without the carbs. The combination of tender cabbage, rich tuna, and a flavorful sauce ensures every bite is a delight. Whether you’re meal prepping or serving a family dinner, this dish is a perfect low-carb comfort food option that’s easy to make and packed with flavor.
Keto Tuna Casserole with Cabbage and Parmesan
A creamy and cheesy low-carb tuna casserolefeaturing cabbage, Parmesan, and a zesty dill-flavored sauce, perfect for ketodieters or anyone seeking a healthier comfort food option.
Ingredients
For the Casserole:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium head green cabbage about 1½ lbs, cut into large shreds
- 1 cup chopped onion
- 3 ribs celery chopped
- 2 cloves garlic minced
- Sea salt and black pepper to taste
For the Seasoning and Sauce:
- 2 teaspoons dried dill or 2 tablespoons fresh dill
- 2 teaspoons dry mustard powder
- 1 tablespoon lemon zest
- Juice of 1 lemon
- 1½ cups heavy cream
- 1¼ cups grated Parmesan cheese divided
For the Add-Ins:
- 3 5 oz cans albacore tuna, drained
- ½ cup frozen peas
Instructions
- Preheat the Oven : Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish or a similar-sized baking dish. Set aside.
- Cook the Cabbage and Vegetables : In a large skillet, heat the olive oil and butter over medium heat. Add the cabbage, onion, and celery to the skillet. Sauté for 8-10 minutes, or until the cabbage is softened and slightly caramelized. Stir in the minced garlic and cook for another 1-2 minutes. Season with sea salt and black pepper to taste.
- Prepare the Sauce : Add the dill, mustard powder, lemon zest, and lemon juice to the skillet. Stir well to combine. Pour in the heavy cream and 1 cup of the grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is smooth and creamy.
- Combine the Ingredients : Gently fold in the drained tuna and frozen peas. Stir until evenly distributed. Transfer the mixture to the prepared casserole dish, spreading it out evenly.
- Top with Cheese : Sprinkle the remaining ¼ cup of grated Parmesan cheese evenly over the top of the casserole.
- Bake the Casserole : Place the casserole in the preheated oven and bake for 20-25 minutes, or until bubbly and golden brown on top.
- Serve : Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with additional fresh dill if desired, and enjoy!