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Tuna Broccoli Bake

Serves 2

This cheesy casserole tastes amazing and leaves you feeling amazing, too! Keep canned tuna in your pantry for nights when you want to whip this up, use another veggie such as spinach or asparagus if you need to sub, and while we used cheddar cheese, any grated cheese will taste great, so use what you have!

Prep Time: 5 minutes
Cooking Time: 30 minutes

1 5-ounce can of water-packed tuna, drained
2 tablespoons mayonnaise
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon avocado oil
½ medium yellow onion, peeled & diced
1 medium garlic clove, peeled & minced
1 teaspoon sea salt
½ teaspoon black pepper
4 cups broccoli florets, chopped small
1 cup grated cheddar cheese


Preheat your oven to 400 degrees Fahrenheit.

Gently mix drained tuna with mayonnaise, sea salt and black pepper and set aside.

Add avocado oil to a large oven-proof skillet and bring to medium-low heat.

Add onion and garlic and sauté until soft, about 5 minutes.

Season with additional sea salt and black pepper and add broccoli and continue to sauté, covered, until the broccoli is soft, about 10 minutes.

Remove the lid and gently stir in the tuna. Sprinkle grated cheese over the entire skillet and transfer to your oven until the cheese has melted and has begun to bubble, about 15 minutes.

Serve between 2, storing any leftovers in a glass container in the fridge for 3 days.


Calories: 512
Carbs: 17
Net Carbs: 12
Protein: 34
Fat: 37