Tuna Courgettii Bake
As you know I have recently graduated from university which means I have a lot more spare time. Because of this I've upped my cooking game and now that I have full control of my parents kitchen; I think I'll start sharing some of my success stories on here.
So for me, when it comes to eating well, I like to find healthier alternatives for all of my favourite meals. This recipe is a low carb spin on my favourite tuna pasta bake, instead of pasta I used courgettes. I'll be honest here, it does take some getting used to as the texture is quite different but the taste is still similar I think. That's enough from me, let me get to the recipe.
2 drained tins of tuna (I get mine is spring water)
1/2 cup lighter than light mayonnaise
2 cups shredded cheddar cheese
Boil the spiralized courgette for 4 minutes, I use the little hand held one as I find them more robust than spiralizers that come with a crank. Drain in a colander and leave to stand as this will make it less soggy later on.
Mix up the tuna and mayo in a large bowl.
Add courgette to your tuna and mayo mixture and make sure the courgette is all coated
Add half of the courgette into an oven proof dish then sprinkle half of the grated cheddar place the other half of the mixture on top of the cheese and sprinkle the rest of the cheese on top
Grill/Broil at 250C for 7 minutes or until the cheese browns
Enjoy your delicious and easy meal (you're welcome)