Mini Tuna Casserole

30 minutes



2 springwater tuna cans
1 scoop BN Fibre
1 serving chicken lupin soup
½ cup water
½ tbsp flax seeds
2 tsp onion powder
1 tsp parsley flakes


  • Step 1

    Preheat oven to 180°C.

  • Step 2

    Add tuna, chicken lupin soup, onion powder, parsley flakes, flax seeds, water and BN Fibre.

  • Step 3

    Mix ingredients together

  • Step 4

    Place the mixture in the ramekins evenly

  • Step 5

    Add salt, pepper and herbs of choice on top.

  • Step 6

    Bake for 15-20 minutes, or until browned.

  • Mini Tuna Casserole will last 3-4 days in the refrigerator when stored in an airtight container.