Happy new year everyone, I hope you enjoyed your holiday season and are ready to tackle 2016. I am looking forward to being more consistent at eating low carb. I have to be honest; 2015 was not a great year for me in terms of low carb eating (for a laundry list of reasons I won’t get into), and I lost motivation in the second half of the year to continue to provide recipes on my blog. I am re-committing myself this year and am excited to post more recipes! I am being less strict with myself in terms of macro ratios in an effort to live a more realistic and overall healthy lifestyle, but I am still keeping it low carb most nights of the week. I posted a picture of this dish to my Instagram a week ago or so and people were looking for the recipe, so I decided to make it again and photograph it for the blog. Sometimes a vegetarian recipe tastes just as good as a meat-heavy dish, especially when you can still make it low carb and delicious.
I opened and drained all four cans of tuna and set them aside. I placed the brick of cream cheese in a large mixing bowl and softened it in the microwave for about 35 seconds before adding the drained tuna to the bowl. I seasoned it with salt and pepper and set aside.
Next I heated the butter in a large pan over medium high heat until melted and added both bags of broccoli to the pan. I like to cook the broccoli first until it is nearly tender and slightly browning. I think this creates great texture in an otherwise soft dish. I seasoned the broccoli with salt and pepper as well as some garlic powder for extra flavor.
Once the broccoli was my desired consistency, I poured the tuna mixture evenly on top and sprinkled with the cheddar cheese. I placed the whole pan in the oven for 20 minutes until the cheese melted and it was slightly browned along the edges. I have to add, this pan is one of the best items I’ve ever purchased for myself. I found it a few weeks ago at World Market when they were having an incredible sale. It was 50% off (I think I paid $12 if I remember correctly) and is an absolute beast. I love how evenly it heats up, it’s oven-safe to 400°F and it is nonstick, so cleanup is an absolute breeze. If you don’t have an oven-safe pan, you could cook the broccoli first and transfer it to a 9×11 glass baking dish and then follow the remainder of the steps as written. I don’t even miss the traditional noodles in a tuna casserole – the broccoli is so tender and the onion provides a bit of a bite along with the gooey, cheesy tuna mixture. It’s so easy to throw together that it would make the perfect weeknight meal after a long day at the office. Enjoy!