7 grams of carbs per serve


  • 60 g butter
  • 1 small onion diced
  • 2 sticks celery diced
  • 200 g mushrooms diced
  • 60 g cream cheese
  • 1/4 cup heavy cream
  • 1/4 cup unsweetened almond milk
  • 1/2 cup mozzarella cheese shredded
  • 425 g tin Tuna in Water well drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper ground
  • 1/3 cup cheddar cheese shredded
  • 1 teaspoon dried parsley
  • Pork Crackle chips optional

Serves 4


  • Preheat your oven to 180C.
  • Place a medium-sized saucepan over high heat and add the butter, onions, and celery. Saute for 5-7 minutes then add the mushrooms.
  • Cook the mushrooms for 5 minutes then add the cream cheese, cream, and almond milk and bring to a simmer. 
  • Once the cream cheese has melted stir through the mozzarella cheese and remove the pan from the heat.
  • Mix through the drained tuna, salt, and pepper.
  • Spoon the cream tuna mixture into a casserole dish and top with the cheddar cheese, pork crackle chips broken, and dried parsley.
  • Bake for 15-20 minutes until the cheese has melted and the crackle is browned and crunchy.
  • Serve straight away as is or with a side of Cauliflower Rice