Don’t miss out on your favorite tuna melt simply because you’re avoiding gluten. In this genius hack, cheese is used as the bread to hold your tuna salad together and let’s you skip straight to the good stuff without the unnecessary bread. Have you made these yet? Let us know how it went in the…
Don’t miss out on your favorite tuna melt simply because you’re avoiding gluten. In this genius hack, cheese is used as the bread to hold your tuna salad together and let’s you skip straight to the good stuff without the unnecessary bread.
Have you made these yet? Let us know how it went in the comments below!
Yields:
12
Prep Time:
0
hours
10
mins
Total Time:
0
hours
25
mins
1/4
c.
Keto-friendly mayonnaise
1
tbsp.
dijon mustard
1
tbsp.
lemon juice
1
(6-oz.) can tuna
1
rib celery, finely chopped
2
tbsp.
finely chopped red onion
1
tbsp.
freshly chopped parsley
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
12
slices cheddar
- Preheat oven to 350° and line a large baking sheet with parchment. In a medium bowl, combine mayonnaise, mustard, and lemon juice. Add tuna, celery, red onion, and parsley. Season with salt, pepper, and red pepper flakes.
- Place slices of cheddar on prepared baking sheet and and bake until just melty, 5 minutes. Remove from oven and place a spoonful of tuna mixture on a bottom corner, then using a spatula, fold cheese over tuna into a triangle shape. Letting the cheese sit for a minute or two before folding helps the cheese peel away from the parchment easily.
- Place tray back in oven and bake for another 2 to 3 minutes or until edges melt together.
Brandon Bales
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Makinze Gore
Associate Food Editor
Makinze is the Associate Food Editor for Delish.com.
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