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
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.