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  • Summary

    This recipe is in response to multiple complaints that I no longer make the family’s favorite tuna casserole now that I’m eating low-carb. To tell the truth, I kind of miss it too, so I’ve developed this recipe which I actually like better than the original.

    Ingredients

    • 2 packages shirataki noodles
    • 1 (10-ounce can) tuna, packed in water, drained
    • 1 cup sliced fresh mushrooms or canned mushroom pieces
    • ½ cup sliced celery
    • ½ teaspoon paprika
    • ½ cup crushed pork rinds
    • ½ cup heavy cream
    • ½ cup water
    • ¼ cup melted butter
    • 6 tablespoons fresh lemon juice
    • ½ cup chopped onion
    • 4 cloves garlic, minced
    • 2 teaspoons salt
    • 1 teaspoon black or white pepper
    • 1 cup egg whites

    Instructions

    Click Here For Step-By-Step Instructions

    Taste Profile

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    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 671 % Daily Value *
    • Total Fat: 68 g 104.53%
    • Saturated Fat: 43 g 215%
    • Trans Fat: 3 g %
    • Cholesterol: 190 mg 63.3%
    • Sodium: 1669 mg 69.55%
    • Calcium: 82 mg 8.24%
    • Potassium: 373 mg 10.66%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.43%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 8 g %
    • Dietary Fiber: 1 g 5.74%
    • Sugar: 4 g
    • Protein: g
    • Vitamin A 53.98%
    • Vitamin C 7.05%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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