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Had extra cans of tuna around and no way of eating them... until I came up with the idea for a keto tuna casserole. Tuna, shredded cheese, mayo, mustard, salt and pepper, cayenne pepper baked at 425 for 20 minutes. Yum! 🤤
View Diet Calendar, 04 February 2021:
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1457 kcal
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Fat: 95.63g | Prot: 112.47g | Carbs: 23.18g.
Breakfast: Goat's Milk Cheese, Medium Eggs. Lunch: Prego Homestyle Alfredo Sauce, Great Catch Cooked Medium Shrimp. Dinner: Best Foods Real Mayonnaise with Omega 3, Onions , Kraft Shredded Colby & Monterey Jack Cheese, Harris Teeter Chunk Light Tuna in Water. Snacks/Other: Lucerne Cheese Sticks - Colby Jack. more...
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 Comments
04 Feb 21 by member: liv001
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I stuffed my zucchini with this.
04 Feb 21 by member: letta12
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05 Feb 21 by member: ruthe1213
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I made tuna cakes, they were supposed to be crab cakes but the crab I bought expired, so I had to improvise, they were very tasty and my kids loved them. I never thought of making patties out of tuna. But just an idea if you have more laying around 😉
05 Feb 21 by member: mamamc7
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This looks great. I have extra tuna I bought for "emergency supply" and actually it is out of date, but I am still using it. Glad to have some ideas to use it. I like the ideas of zucchini in a casserole and the "cakes". I made creamed tuna on rice the other night but next time I would use the albacore for my husband. Need to ask, and probably I should refresh my memory on Google, but shouldn't we limit it to about once a week because of the mercury?
07 Feb 21 by member: Snowwhite100
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Generally, most tuna is skipjack which is generally quite low in mercury. Personally, I’ve never been a huge tuna guy anyway, so 1-2 times a week is fine for me.
Looking online, it appears you can eat up to 12 oz per week safely, and I believe most cans are 5-6 oz.
https://www.womenshealthmag.com/food/a30123531/is-canned-tuna-healthy/
07 Feb 21 by member: Jershie
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