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.
10 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| 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. | |
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
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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