Low-Carb Tuna & Dill Savoury tart



This is the closest you will come to replacing your beloved tuna melt’s on a low-carb diet, only this is so much tastier and that’s all thanks to the addition of the dill. Dill pairs extremely well with fish and lends a taste of “freshness” to this tart.

This Tuna and dill tart is a family favorite that I make quit often, it’s quick to assemble and so convenient,  simply pop it into the oven and take it out 30 minutes later.

It’s just perfect for a no-nonsense lunch, or serve it with a salad for a quick mid-week meal. It will taste even better tomorrow when eaten cold from your lunch box!

The recipe yields 8 slices that each contain 2.2 g Net Carbs per slice. The recipe can easily be doubled if required.



Bake in a square pan, cool down and cut into bite size pieces. Top with a dollop of low carb mayonnaise and a fresh dill tip on top. They make great low-carb finger food for your next get-together.

Cut into “fish fingers” for the little one’s for the perfect low-carb protein portion for their lunch boxes.
















Yields 8 slices 


3 eggs

125 ml pouring cream (half and half) / full cream milk

Pinch of salt and pepper to taste

1.5  tbsp dried dill or 4 tbsp freshly chopped dill

2 x 170g tins of Tuna in brine (drained)

1 cup of grated cheddar cheese *(Keep 1/3 aside)

1 medium onion finely chopped


Preheat oven to 180 degrees Celsius. Lightly oil your tart dish with a little butter, coconut oil or olive oil.  Whisk the eggs and cream/milk, add the rest of your ingredients and mix through. *Sprinkle the remainder of the cheese on top and bake for 25-30 minutes until slightly browned.

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