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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.
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.
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.
No-Bread Tuna Melt
- 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
- Preheat oven to 350°F.
- In 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.
- Bake in the preheated oven for 20 minutes, or until the edges are crispy and golden brown and the cheese on top is bubbly.
- Remove from oven and let cool slightly in the pan. Use a spoon to gently scoop the mini melts out. Serve warm.
- Leftovers 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.