Now that the weather has heated up for many of us, we don’t want to add to the heat by using our ovens. So I made this little casserole for one in my microwave. It’s a little juicy, so make sure you drain your ingredients well.
Mini Tuna Casserole
1 large egg*
1/3 cup finely chopped celery
6 oz can tuna in water, drained well
8 sliced black olives
1 teaspoon dried onion flakes
1/8 teaspoon garlic salt
Pinch of black pepper
1 package shirataki noodles, any shape
1/4 cup shredded cheese (I used a Mexican mixture)
Grease a small microwave-safe dish. (I used a small Corning Ware dish.) Set aside.
In a small bowl, mix all ingredients except noodles and cheese. Rinse noodles in a colander under running water. If desired, pulverize in a blender until coarsely chopped. Drain well and combine with mixture in the bowl.
Pour mixture into prepared dish and top with shredded cheese. Microwave on high for 5 minutes. Let sit for 15 minutes.
This makes 1 large serving with about 5 – 6 net carbs.
* Adding another egg and increasing the cooking time to 7 minutes makes this enough for two and improves the texture. The carb count for the entire recipe is still 5 – 6 net carbs.