Method

Prepare the tuna: Drain the canned tuna thoroughly and flake it into small pieces using a fork.

Chop the vegetables: Finely chop the red onion, bell pepper, spinach, and celery.

Shred the cheese: Shred the cheddar and parmesan cheese. Mix them together and set aside a small portion for topping.

Sauté the vegetables: In a skillet, melt butter over medium heat. Add the bell pepper and celery, and sauté for about 3 minutes or until tender.

Mix the casserole filling: In a large mixing bowl, combine the flaked tuna, mayonnaise, mustard, cheese mixture, sautéed vegetables, chopped red onion, spinach, olives, salt, pepper, and spices. Add cayenne pepper if desired for a bit of heat.

Assemble the casserole: Transfer the mixture to a casserole dish and spread it out evenly. Sprinkle the reserved cheese mix on top.

Bake the casserole: Preheat the oven to 400°F (200°C). Bake for about 15 minutes or until the cheese is melted and the casserole is heated through.

Garnish: Remove from the oven and garnish with freshly chopped parsley before serving.

Serving: Vegetable Pasta, Keto-Friendly, Mayonnaise, keto-friendly, Baladi Salad, Green Salad, Keto-Friendly, Sandwich Bread, Keto-Friendly or Croutons, Keto-Friendly.

Refrigerate: Cover and refrigerate for up to 3–4 days after cooling.

Freeze: Freeze before or after baking, tightly wrapped, for up to 2 months. Thaw in the fridge before reheating.