A cheesy, low carb, tuna mornay with peas and corn for extra flavour. A great quick dinner.
Ingredients:
- 2 x Packages of Shirataki/Konjac noodles drained and rinsed well
- 20g butter or margarine
- 2 tablespoons GF Corn flour (20g carbs)
- 1 1/2 cups (375ml) milk (18g carbs)
- 2 cups (230g) grated cheddar cheese
- 200g frozen green peas (12g carbs)
- 200g frozen corn kernels (25g carbs)
- 1 (425g) tin tuna, drained
- 1 pinch salt
- 50g Almond Flour (2g carbs)
Directions
- Preheat the oven to 180 degrees C. Drain and rinse the Konjac noodles
- Melt the butter over medium heat in a small saucepan. Stir in the GF corn flour until it is smooth and then gradually mix in the milk so that there are no more lumps and then stir in half of the cheese. Add the peas, corn, and Konjac noodles. Drain the tuna and add that to the cheese mixture.
- Transfer the cheese and tuna mixture into a greased casserole dish and then top it with the rest of the cheese. Sprinkle the almond flour on top of the cheese.
- Bake for about 20-minutes in the preheated oven until the sauce is bubbly and the cheese is browned.
Although this recipe is not an ultra-low carb recipe, it is only about 80g of carbohydrates for the entire dish, which serves our family of 5. If you add a salad to the menu then the entire meal should work out to be less than 20g of carbs per serve.
Please check your own carb count based on your individual ingredients, the carb count I’ve included here is only to be used as a guide …
Adapted from All Recipes Tuna Mornay Pasta Bake