Low Carb Classic Tuna Buns
Savor the classic flavors of a tuna sandwich with a healthy twist in these Low Carb Classic Tuna Buns! This recipe swaps traditional bread for irresistibly golden cauliflower buns that are gluten-free, keto-friendly, and packed with wholesome goodness. Made with almond flour, Parmesan, and fresh cauliflower rice, these buns are the perfect base for the creamy, tangy tuna filling featuring canned tuna, crisp celery, dill pickles, and zesty lemon juice. Quick to prepare and ready in under an hour, this low-carb recipe is perfect for a light lunch or satisfying dinner. Topped with fresh lettuce, juicy tomato slices, and bursting with fresh flavors, these buns deliver a guilt-free, high-protein meal that’s sure to impress. Try it today for an easy, healthy alternative to traditional sandwiches!
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Recipe Information
Ingredients
- 1 Cauliflower head
- 1 large Egg
- 4 tablespoons Almond flour
- 2 tablespoons Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 10 ounces Canned tuna in water
- 2 tablespoons Mayonnaise
- 1 medium Celery stalk
- 1 medium Dill pickle
- 1 tablespoon Lemon juice
- 0.25 small Red onion
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 4 Lettuce leaves
- 4 Tomato slices
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the cauliflower into florets and steam until tender. Allow cooling slightly, then place in a food processor and pulse until it reaches a rice-like consistency.
Transfer the cauliflower rice to a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the cauliflower, egg, almond flour, Parmesan cheese, 0.5 teaspoon salt, and 0.25 teaspoon ground black pepper.
Mix well until all ingredients are thoroughly combined and form a dough.
Divide the cauliflower mixture into 4 equal parts and shape each into flat, bun-sized rounds on the prepared baking sheet.
Bake in the preheated oven for 18-20 minutes or until golden brown, turning halfway through for even cooking.
While buns are baking, prepare the tuna filling. Drain the tuna and place it in a mixing bowl.
Finely chop the celery, dill pickle, and red onion, then add them to the tuna.
Mix in mayonnaise and lemon juice. Season with 0.25 teaspoon salt and 0.25 teaspoon ground black pepper. Mix until well combined.
Once the buns are cooked, remove them from the oven and let them cool slightly.
To assemble, place a lettuce leaf on the bottom half of each bun. Spoon the tuna mixture onto the lettuce, then top with a slice of tomato and the top bun.
Serve immediately for a delicious low-carb meal.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 23.3 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 473 mg | 36% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2895 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
