Servings: 8 or (4)

2 x cans tuna in springwater, drained. (1 or 2 cans) 2 x cans tuna in springwater, drained. (1 or 2 cans)
220g mayonnaise. (132g) 220g mayonnaise. (132g)
64g sour cream or more mayonnaise. (39g) 64g sour cream or more mayonnaise. (39g)
1/2 teaspoon salt ½ teaspoon salt
1/2 teaspoon pepper ½ teaspoon pepper
1/4 teaspoon smoked paprika ¼ teaspoon smoked paprika
2T chopped garlic 2T chopped garlic
2T Dijon mustard, optional 2T Dijon mustard, optional
52g green onions chopped or handful of dried kale 52g green onions chopped or handful of dried kale
500 to 600g cauliflower cooked and chopped. (250 to 300g) 500 to 600g cauliflower cooked and chopped. (250 to 300g)
100 to 150g mozzarella. (50 to 75g) 100 to 150g mozzarella. (50 to 75g)
80g cheese for topping. (40g) 80g cheese for topping. (40g)

Preheat the oven to 180C/350F. Grease a large baking dish.
In a mixing bowl, add the drained tuna and flake it with a fork. Add the mayonnaise, sour cream, salt, pepper, smoked paprika, green onions, and Dijon mustard. Mix until smooth. Add the cauliflower then fold through the mozzarella cheese.
Transfer the mixture into the greased baking dish and top with more cheese.
Bake the tuna casserole for 15 to 20 minutes, or until the cheese is golden brown.

Measurements in parentheses is minus 40%  Measurements in parentheses is minus 40%