Whole30 Arugula and Tuna Bake
Serve up an easy Whole30 friendly dinner with this keto-friendly arugula and tuna bake recipe. This savoury loaf is rich in protein and in flavour.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
6
Serves: 4
Ingredients
- 10 oz10 oz10 oz Tonnino Tuna Fillets, in olive oil
- 555 Eggs
- 5 cups5 cups5 cups Arugula
- Avocado Oil, for greasing
- Salt
- Black Pepper
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees
- Drain the tuna, and beat the eggs.
- In a food processor add 3 1/2 cups of arugula. Season with salt and pepper and blend until finely chopped.
- In a bowl combine the tuna, beaten eggs and the finely chopped arugula. Mix well.
- Grease a loaf pan using avocado oil. Add the batter and bake for 30 mins.
- Allow the loaf to cool. Serve cold in thick slices with the remainder of the arugula.
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About This Recipe
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Breakfast Coconut Free Dairy Free FODMAP Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Shellfish Free Specific Carbohydrate Diet Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 125 |
| Fat: | 4 g |
| Carbohydrates: | 3 g |
| Protein: | 21 g |
| Cholesterol: | 33 g |
| Sodium: | 266 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Calculated per serving. | |
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