I get it.  Five o'clock rolls around and you think "ugh... I need to make dinner".  You just start pulling stuff out of the fridge and pantry hoping to make something yummy.  Here is the result.  A delicious and light keto tuna and Brussels sprouts "casserole"  (or "smash" as my hubby called it).

I wanted something light and with no pork, egg or dairy.  This is what I came up with.  I picked the ingredients and hubby got to work making the magic happen.  He is the magic maker in the kitchen after all.  This is our synergy - I'm good at the ingredients, he's good at making it all taste good!


  • 3 medium avocados
  • 3 cans tuna, drained
  • 1 bunch of Brussels sprouts, halved or quartered
  • 1 bunch of green onions
  • 1/4 cup water
  • 2 Tablespoons coconut oil
  • 3 Tablespoons avocado mayonnaise
  • 1 Tablespoon Italian Seasoning
  • 1/2 teaspoon onion powder
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • #1 Keto buns (optional)* Note - I used the flax/water substitute for egg

The fun part:

In a medium size pan, add water, coconut oil, Brussels sprouts, pepper and minced garlic.  Cover and cook on medium-low for 10 minutes, stirring occasionally.

Meanwhile, in a large bowl, mash the avocados.  Add tuna, avocado mayo, Italian seasoning, onion powder, green onions, and salt and pepper to taste.

When Brussels sprouts mixture is done cooking, add to large bowl and mix well.

Serve by itself or on the best keto buns!