Name: No-bread Tuna Melt Recipe
Total time: 25 min
Yield: 12
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

These mini tuna melts are the perfect replacement for tuna melt sandwiches. All the same great taste and creamy texture, but without the bread and bulk.

How to make No-bread Tuna Melt Recipe

Kendra Benson

Crawler

American

<p>These mini tuna melts are the perfect replacement for tuna melt sandwiches. All the same great taste and creamy texture, but without the bread and bulk.</p>

Non Vegetarian

Pescatarian

Tuna, drained

Paleo lime mayo

Baby dill pickles

Shredded cheddar cheese, plus more for topping, optional

Scallions, chopped

Salt

step 1

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.

step 2

Using 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.

step 3

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

step 4

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

step 5

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 350f for about 3-5 minutes.

step 6

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