Instructions
Preheat oven to 170℃.
TM – Heat butter and oil 1 minute/80℃/speed 2.
Add mushrooms and onion and cook 4 minutes/Varoma/reverse soft.
Add xanthan, cream and 80g cheese and heat 2 minutes/90℃/reverse stir.
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.
Top with extra grated mozzarella and cook for further 5 minutes until cheese is melted and slightly golden.
Sprinkle over crispy bacon and crumbled cheese crisps.
Season to taste.
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.
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.
Combine drained tuna, spring onions salt and pepper to mix.
Place mixture in a medium sized casserole dish and cook for 15 minutes.
Top with extra grated mozzarella and cook for further 5 minutes until cheese is melted and slightly golden.
Sprinkle over crispy bacon and crumbled cheese crisps.
Season to taste.
xox