• 1 cup mayonnaise or sour cream
    • 4 celery stalks
    • ½ cup dill pickles, chopped
    • 250g tuna in olive oil
    • 1 teaspoon lemon juice
    • 1 garlic clove, minced
    • salt and pepper, to taste


    • 23 lb shredded cheese
    • ¼ teaspoon cayenne pepper or paprika powder
    For serving


    • 170g leafy greens
    • olive oil
    Oopsie bread (makes 6-8)



    Serves 4
    Carbs per serving 5g


      1. Preheat the oven to 175°C
      2. Mix the salad ingredients well.
      3. Place the bread slices on a baking sheet lined with parchment paper. Spread the tuna mix on the bread and sprinkle cheese on top.
      4. Add some paprika powder or cayenne pepper.
      5. Bake in oven until the cheese has turned a nice color, about 15 minutes. Serve the sandwich with some leafy greens drizzled with olive oil.

      Oopsie bread

      1. Preheat the oven to 150°C
      2. Separate the egg yolks into one bowl and the egg whites into another.
      3. Whip egg whites together with salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
      4. Mix the egg yolks and the cream cheese well. If you want, add the psyllium seed husk and baking powder. (This makes the Oopsie more bread-like).
      5. Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
      6. Put 8 oopsies on a parchment-lined baking tray.
      7. Bake in the middle of the oven for about 25 minutes – until they turn golden.