Sunday, September 22, 2019
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In the Galley

Keto/LCHF Tuna Bruschetta


The Boat Galley
By Carolyn Shearlock

This is one of my favorite keto/low-carb dinners that is also gluten-free and dairy free. But the thing is – everyone loves it.

While I call this Tuna Bruschetta, you can make it with any firm white fish. And if the weather isn’t so nice for grilling, the fish fillets can be sautéed.

If you are seriously restricting your carbs, as I am with diabetes, the trick is to practice careful portion control with the bruschetta topping. Don’t go overboard with the garlic, green onions or tomatoes, all of which can cause blood glucose spikes if eaten in too large of quantities. Also do not use balsamic vinegar in place of the wine vinegar; it has far too much sugar in it.

Allulose is currently my favorite sugar substitute as it is made from sugar but is not metabolized. The flavor is good, never bitter or overly sweet. One nice feature is that it browns in cooking and grilling, just like real sugar; it also dissolves easily. In large quantities it can cause diarrhea, but I only use it in small quantities and don’t have a problem. I have not yet found Allulose in a grocery store; I buy it from Amazon.

Allulose isn’t cheap, but I don’t use that much of it that it’s a real budget-buster. A teaspoon in a salad dressing, perhaps a . . .

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