Prep time: 10 minutes
Cook time: 20 minutes
Yield: 6 servings
INGREDIENTS:
- 1 tablespoon ghee or unsalted butter (or coconut oil or lard if dairy free), plus extra for greasing the dish
- 1 tablespoon diced celery
- 1 tablespoon diced onions
- 1 clove garlic, smashed to a paste
- 3 (6-ounce) cans tuna, drained
- 2 cups cauliflower florets, cut into ½-inch pieces
- 1 cup chopped dill pickles
- ⅓ cup cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
- 2 tablespoons mayonnaise, homemade (here) or store-bought
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 cup shredded sharp cheddar cheese (omit for dairyfree)
- Sliced green onions, for garnish
- Chopped fresh parsley, for garnish
- Cherry tomatoes, halved or quartered, depending on size, for garnish
INSTRUCTIONS:
- Preheat the oven to 375°F. Grease an 11 by 7- inch casserole dish with ghee.
- Melt 1 tablespoon of ghee in a small skillet over medium-high heat. Add the celery and onions and sauté for 2 to 3 minutes, until the onions are translucent. Add the garlic and sauté for another minute. Move the vegetables to a medium-sized mixing bowl. Add the tuna, cauliflower, pickles, cream cheese, mayonnaise, salt, and pepper to the vegetables and mix to combine.
- Spoon the tuna mixture into the greased casserole dish. Sprinkle with the cheddar cheese, if using. Bake for 20 minutes or until the cauliflower is tender and the casserole is lightly browned on top. Remove from the oven and allow to stand for 5 minutes. Serve garnished with green onions, parsley, and cherry tomatoes.
- This dish is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 3 minutes or until warmed through.
