Low carb tuna bake - Cooking, Coaching & Conversations with Dr Lucy

This week on cooking, coaching & conversations, Dr Lucy Burns is showing us how to prepare a family-friendly, low carb tuna bake.

Ingredients

• cauliflower florets
• 1 large tin of tuna in springwater, drained
• 1 large tub of smooth ricotta
• 4 tbsp sour cream
• frozen peas
• Mingle Seasoning garlic & dill spice blend
• salt
• grated tasty cheese

Instructions

1. Roast the cauliflower florets in a large casserole dish in the oven for 10-15 minutes.
2. In a large bowl, add the tuna and break up all the pieces.
3. Add the tub of ricotta and sour cream to the tuna and stir to combine.
4. Add frozen peas, salt and the garlic and dill spice blend to the tuna mixture and stir through.
5. Once the cauliflower has roasted, spread the tuna mixture over the top of the cauliflower. 
6. Sprinkle the grated cheese over the top of the tuna mixture.
7. Bake in the oven until golden brown and cooked through.