Name: LCHF TUNA BAKE
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 1 whole cauliflower; 1 Onion; 1 garlic clove; 2 tsp sea salt; 1 tsp pepper; 580 g tuna in olive oil; 4 sliced boiled eggs; 0.50 cup frozen peas; 0.50 cup frozen corn; 1 full medium broccoli; 2 cups shredded cheddar; 1 cup parmesan; 150 ml pure cream; 1 tbsp butter; 1 large, sweet potato steamed and mashed

1 whole cauliflower

1 Onion

1 garlic clove

2 tsp sea salt

1 tsp pepper

580 g tuna in olive oilOr 2 tbs Olive oil if using tuna in spring water

4 sliced boiled eggs

0.50 cup frozen peas

0.50 cup frozen corn

1 full medium broccoli

2 cups shredded cheddar

1 cup parmesan

150 ml pure cream

1 tbsp butter

1 large, sweet potato steamed and mashed

1. Pre heat oven to 180 degrees, get out a large baking dish 10cm w by 30cm L

2. Blitz in food processor or thermo-mix, cauliflower, onion, garlic, salt, and pepper

3. Add blitzed step 2 to baking dish as first layer

4. Place on top tuna, sliced egg, peas, corn, blitzed broccoli (in this order)

5. Layer over the broccoli the cheddar and parmesan

6. Pour over cream

7. Steam sweet potato and mash through the butter

8. Final layer is the sweet potato on top, spread thinly

9. Bake for 20 mins