Cherry tomatoes, halved or quartered, depending on
size, for garnish
- Preheat the oven to 375°F. Grease an 11 by 7-
inch casserole dish with ghee. - Melt 1 tablespoon of ghee in a small skillet over
medium-high heat. Add the celery and onions and
sauté for 2 to 3 minutes, until the onions are
translucent. Add the garlic and sauté for another
minute. Move the vegetables to a medium-sized mixing
bowl. Add the tuna, cauliflower, pickles, cream cheese,
mayonnaise, salt, and pepper to the vegetables and mix
to combine. - Spoon the tuna mixture into the greased casserole
dish. Sprinkle with the cheddar cheese, if using. Bake
for 20 minutes or until the cauliflower is tender and the
casserole is lightly browned on top. Remove from the
oven and allow to stand for 5 minutes. Serve garnished
with green onions, parsley, and cherry tomatoes. - This dish is best served fresh, but any leftovers
can be stored in an airtight container in the refrigerator
for up to 3 days. Reheat in a baking dish in a preheated
350°F oven for 3 minutes or until warmed through.