No-Bread Tuna Melt

No-Bread Tuna Melt Recipe

I imagine I’m not the only one that has withheld tuna from their inquiring kids because they’ve already hit their mercury quota for the week. I’m probably also not the only mom that gave up tuna altogether while pregnant because of the risk it posed to my unborn children. Fortunately, that’s no longer an issue.

Breadless Tuna Melt {primal; grain-free} by OurPaleoLife.com

Safe Canned Tuna

I’ve recently discovered Safe Catch Tuna. It’s pricier than the store-brand junk, but ohmygosh it tastes so much better and is so much safer to eat. I always liked tuna salad because it had loads of mayo and salt in it, but would never in a million years eat it straight out of the can. Safe Catch is surprisingly delicious, and not dry feeling (you know what I’m talking about).

Also, they test each and every fish to be sure there aren’t dangerous levels of mercury in the fish they use in their product, so it’s safe for kiddos and moms-to-be, so pretty much anyone and everyone can enjoy these Mini Tuna Melts.

Breadless Tuna Melt {primal; grain-free} by OurPaleoLife.com

Healthy Tuna Melt

Tuna melts used to be my favorite way to eat tuna. Warm, toasty bread or a tuna melt panini with melty cheese and creamy tuna salad. What’s not to love? Since bread is off the table these days, I found an alternative to my old favorite. And the kids love them, whether they eat the cooked melts or just eat the prepared tuna by the spoonful out of the bowl. It really is good either way.

Breadless Tuna Melt {primal; grain-free} by OurPaleoLife.com
Breadless Tuna Melt {primal; grain-free} by OurPaleoLife.com
Breadless Tuna Melt {primal; grain-free} by OurPaleoLife.com

Recipe: No-Bread Tuna Melt

By Kendra Benson

January 26, 2017

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 12 Mini Melts

Ingredients

3 cans Tuna, drained

1 cup Paleo Lime Mayo

15 Baby Dill Pickles

4 oz Shredded Cheddar Cheese (plus more for topping, optional)

1/2 bunch Scallions, chopped

Salt, to taste

Ground Black Pepper, to taste

Directions

1Preheat oven to 350°F.

2In a large bowl, add all ingredients and mix until well combined. Taste and add more salt and pepper, if necessary. If the mixture seems to dry and does not hold together, add a little more mayo until you get a consistency that holds it's shape without crumbling apart.

3Using a large cookie scoop (about 1/4 cup), scoop the tuna mixture into a 12-cup muffin pan. If desired, add a little more cheese to the tops.

4Bake in the preheated oven for 20 minutes, or until the edges are crispy and golden brown and the cheese on top is bubbly.

5Remove from oven and let cool slightly in the pan. Use a spoon to gently scoop the mini melts out. Serve warm.

6Leftovers can be stored in the fridge for up to a week. Reheat in the microwave for about 45 seconds or in the toaster oven at 350°F for about 3-5 minutes.

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Love tuna melts but can't tolerate the grains in the bread? This is the perfect alternative with all the flavor you've been missing. #primal
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