For great keto lunches, it can sometimes be hard—at least until you get the hang of it—to avoid bread when you get a sandwich craving. In this instance, though, portabello mushrooms are so, so much more flavorful than any open-faced sandwich has any right to be. Even better, it’s a quick recipe, so you can readily through it together on the go.
We're going to start by making our mushroom buns. Simply clean your mushrooms well with a damp paper towel, removing the stems, before seasoning with salt and pepper to taste, placing in a hot oven-safe pan greased with butter, cooking bottom-side up 1-2 minutes before flipping over, placing a lid on the pan to cover, and cooking an additional 5-7 minutes—until tender, but still firm—before removing from heat.
Next, make your tuna filling. Start by placing the drained tuna in a bowl, adding the mayonnaise, lemon juice, celery, spring onions, and chives. Mix well with a fork, seasoning with salt and pepper to taste. Meanwhile, preheat your broiler.
Make your topping by cutting the tomato into 4 slices. Set aside briefly. Next, divide your tuna mixture into 4 parts and spoon on top of each cooked mushroom. Top with a tomato slice and cheese slice before placing under the broiler for 3-5 minutes, just enough for the cheese to melt. Drizzle with olive oil and serve immediately.
Large oven-safe pan
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.