Keto Tuna Mornay with Salty Bacon & Cheese

Keto Tuna Mornay with Salty Bacon & Cheese

Ingredients

• 15 g butter
• 15 g olive oil
• 100 g mushrooms ((sliced))
• 4 spring onions ((sliced))
• 1 tbsp parsley ((sliced))
• 1/2 tsp xanthan gum ((sliced))
• 220 g cream ((sliced))
• 100 g mozzarella cheese
• 400 g canned tuna ((sliced))
• 2 back bacon rashers ((sliced))
• cheese (cooked until crispy and crumbled place grated cheese on baking tray and cook in hot oven until melted and golden
• 200 g zucchini noodles ((sliced))

Instructions

1. Instructions Preheat oven to 170℃. TM – Heat butter and oil 1 minute/80℃/speed 2.
2. Add mushrooms and onion and cook 4 minutes/Varoma/reverse soft.
3. Add xanthan, cream and 80g cheese and heat 2 minutes/90℃/reverse stir.
4. Combine drained tuna, salt and pepper to mixture, 20 seconds/reverse speed 2. Place mixture in a medium sized casserole dish and cook for 15 minutes.
5. Top with extra grated mozzarella and cook for further 5 minutes until cheese is melted and slightly golden.
6. Sprinkle over crispy bacon and crumbled cheese crisps.
7. Season to taste.
8. Serve with zoodles, and fresh green salad. CV – Melt butter and oil to saucepan over medium heat, add onions and mushrooms and saute until soft.
9. Add xanthan (or psyllium) and stir until makes it start to make a roux, and cream and 80g cheese and keep stirring as it thickens.
10. Combine drained tuna, spring onions salt and pepper to mix.
11. Place mixture in a medium sized casserole dish and cook for 15 minutes.
12. Top with extra grated mozzarella and cook for further 5 minutes until cheese is melted and slightly golden.
13. Sprinkle over crispy bacon and crumbled cheese crisps.
14. Season to taste.
15. xox