Low Carb Tuna Casserole (Keto Seafood Casserole), is made delicious with cauliflower and zucchini, a creamy herb sauce, tuna, and layered with cheese. Sure to become a new family favorite, this low carb seafood casserole is so easy to make it so it’s perfect for a busy weeknight meal. Make this healthy tuna veggie casserole today!
The Perfect Low Carb and Keto Seafood Casserole
A tasty low carb easy cheesy tuna casserole that is delicious! My husband and boys all love this recipe! It is family-friendly, and with the vegetables is really a healthy one-dish meal.
Why You Will Love This Tuna “Noodle” Casserole
A Cheap Keto Tuna Recipe
I’m always looking for low carb recipes using tuna because it’s such a cheap meal! Also, because it is a pantry item it has a long shelf life and doesn’t take up precious space in your fridge or freezer.
Family Friendly
This low carb tuna “noodle” cauliflower casserole is another recipe that works for everyone in my house. Because I am the only one on a ketogenic diet in my house it’s much simpler to make only one dish – rather than making their meal and then something separate for me. I find I start cheating on my diet if I have to make multiple meals.
A Healthy Tuna Veggie Casserole
It’s a great way to sneak in extra veggies! This tuna casserole with cauliflower also has zucchini – perfect, right? Baked zucchini always adds such wonderful flavor to a dish. Between the cauliflower and zucchini, you have a full serving of vegetables in this recipe!
I love to serve this with diced tomato and avocado for even more veggies. It gives it a nice fresh taste.
A Healthy Tuna Casserole – Without Soup
I also love that this is a healthy tuna casserole without soup. I do use canned soups from time to time for convenience, but also because they taste good, and add a lot of flavors. Some of you may want less processed ingredients, however, and may not want a canned cream soup.
You can substitute a condensed cream soup in this recipe if you want too, however! I remember my aunt using condensed cream of shrimp soup in a shrimp casserole she used to make.
While I haven’t made her exact combination of canned shrimp and cream of shrimp soup in this recipe, I am positive it will turn out good. Make sure to adjust your added salt down. Some cream soups can be salty. Do a taste test!
Remember that if you do substitute a cream of “anything” soup, it can add carbs so just be aware and adjust your daily intake accordingly. Also, the mayonnaise used in this recipe has a much higher fat content than condensed cream soup. Take this into consideration if you are following a keto diet.
Here is a homemade condensed cream of mushroom soup that you might like! Creamy Keto Mushroom Soup (Condensed Cream of Mushroom)
Not all canned seafood is created equal. Here is a great post from paleoleap.com, Buying Canned Fish, What to Know, What to Buy, What to Avoid
It’s Low Carb and Keto Friendly
With 25.5 grams of fat, and 3.4g net carbs and 20.8g protein, it fits nicely in with a low carb and ketogenic diet. Yay!
Want more low carb and easy keto dinner recipes? Check out my post Fast and Easy Keto Dinner Ideas, (HERE)
Can I Substitute Other Seafood In This Low Carb Tuna Casserole?
Yes! You can substitute canned crab, salmon, and shrimp in this recipe.
You can also use fresh seafood as well, but you have to be careful as some fish and shellfish can produce a lot of liquid and could make the recipe a little bit runnier.
Ingredients You’ll Need to Make Low Carb Seafood Casserole
This low carb recipe using tuna uses mostly ingredients you probably already have on hand. I created this recipe from cauliflower, zucchini, and green onion that I had in my fridge one day! It just ended up being the perfect combination!
Here are the ingredients that you will need:
- 3 cups cauliflower, florets about 1″ in size roasted, steamed or boiled until just tender (see notes below)
- 2 cans (6 1/2 oz) tuna, salmon, crab, or shrimp
- 1/2 cup chopped celery
- 1/2 cup sliced green onions
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 teaspoons of dijon mustard
- 1 tablespoon of your favorite fresh herb or 1 teaspoon dried (dill, thyme, basil, chives)
- 1/2 teaspoon of salt (I used Himalayan pink salt (my favorite is HERE), but any salt is fine!)
- 1/4 teaspoon of pepper
- 1 small zucchini, very thinly sliced
- 1 cup shredded jack cheese (mozzarella, swiss, or cheddar will work fine too)
- 1/4 cup pork rind panko, (HERE)
How Do You Make Keto Tuna Zucchini Casserole?
Okay, this is so easy and good you will wonder why you have never made this before! 🙂 Here are the steps to make this super delicious keto seafood casserole:
Prep And Assemble Your Ingredients
Preheat your oven to 350 degrees
Drain your tuna (or salmon, shrimp, or crab), and set aside. Chop your vegetables and assemble all other ingredients.
Cook Your Cauliflower
See recipe, (HERE) on how to steam, broil, or roast your cauliflower
Combine All Ingredients Into A Bowl
Drain tuna (or other seafood), and set aside.
In a bowl, combine cauliflower, tuna, celery, green onions, mayonnaise, sour cream, mustard, herbs, salt, and pepper.
Layer Mixture Into Baking Dish
In a buttered 1-1/2 quart baking dish, spoon half of the mixture and spread evenly. Top with half the zucchini and half the cheese.
Top with remaining half of mixture, zucchini, and finish with cheese. Sprinkle top with pork rind panko.
Bake Until Bubbly
Bake for 40 minutes or until the dish is hot and cheese is bubbly.
Eat and Enjoy!
Let casserole sit for about 5-10 minutes before serving. When you’re ready to serve, sprinkle with fresh herbs. I love to top it with diced tomato, and sometimes avocado too. Sneak in extra veggies! Enjoy!
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Low Carb Tuna Casserole (Keto Seafood Casserole)
A very simple and tasty low carb and keto seafood casserole that is much lower in carbs than traditional recipes! This recipe can easily be adapted by substituting salmon, shrimp, or crab. The zucchini, cauliflower, and herbs add a nice fresh taste.
Ingredients
- 3 cups roasted cauliflower (recipe HERE), florets about 1" in size. (See notes below)
- 2 cans (6 1/2 oz) tuna, salmon, crab, or shrimp
- 1/2 cup chopped celery
- 1/2 cup sliced green onions
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 teaspoons of dijon mustard
- 1 tablespoon of your favorite fresh herb, chopped. Or, 1 teaspoon dried (dill, thyme, basil, chives)
- 1/2 teaspoon of salt (I used Himalayan pink salt, but any salt is fine)
- 1/4 teaspoon of pepper
- 1 small zucchini, very thinly sliced
- 1 cup shredded jack cheese (mozzarella, swiss, or cheddar will work fine too)
- 1/4 cup pork rind panko
Instructions
- Preheat oven to 350 degrees. Prep and assemble your ingredients. Drain tuna (or other seafood), and set aside.
- In a bowl, combine cauliflower, tuna, celery, green onions, mayonnaise, sour cream, mustard, herbs, salt and pepper.
- In a buttered 1-1/2 quart baking dish, spoon half of the mixture. Layer half the zucchini and half the cheese. Top with remaining 1/2 of mixture, zucchini, and finish with cheese.
- Sprinkle pork rind panko over the top. Bake at 350 degrees for 40 minutes until the dish is hot and cheese is bubbly.
- Sprinkle with fresh herbs and serve. Also good with fresh diced tomatoes and avocado
Notes
Cauliflower
Roasted, boiled, or steamed cauliflower will all work great. My favorite is roasted as it adds another dimension to the flavor of the casserole!
Here is my recipe for roasted cauliflower. If you are using this cauliflower in another recipe make sure to omit the salt or your dish will be too salty.
Nutrition Information:
Amount Per Serving: Calories: 332 Total Fat: 25.5g Cholesterol: 49.7mg Sodium: 721mg Carbohydrates: 4.8g Net Carbohydrates: 3.4g Fiber: 1.4g Sugar: 2.6g Protein: 20.8g
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