Tuna Melt Chaffle
1
servings3
minutes5
minutes297
kcal4
grams3
grams16
grams34
gramsThis is a quick recipe I created for one of my viewers who requested something fun and keto for Lent. It’s been a while since I’ve done a chaffle recipe, so I thought “what would happen if you turned a tuna melt inside out?” The tuna and the melted cheddar become the bread and then you can eat it straight up or as a sandwich (ideally with mayo and avocado).
You can also substitute in or out any of the flavorings/seasonings as you like. Outside of the ingredients where weights are listed, accuracy isn’t especially important.
This recipe is easily scalable if you want to make them in bulk with a Dash Multi Mini or Dash No Mess.
Ingredients
1 TB almond flour (6g)
1/4 cup shredded sharp cheddar (20g)
1 large egg
1/4 tsp minced garlic
1/2 tsp lemon juice
3-4 grinds salt and pepper
1 can tuna, drained (3.7 oz drained or 105g) *see note
1/2 TB finely chopped dill pickle
1/2 TB finely chopped red onion
1 TB finely chopped celery
Directions
- In a small food processor, pulse the almond flour and cheddar 6-8 times or until it resembles panko bread crumbs.
- Add the egg, garlic, lemon juice, salt and pepper and blend/process for 10 seconds.
- Transfer to a mixing bowl or Pyrex measuring cup, then add the tuna, pickle, onion, and celery. Mix thoroughly with a fork or spatula.
- Split the batter between two Dash Mini waffle makers or two compartments of a larger waffle maker and cook for approximately 5 minutes or until there is just a whisper of steam coming out of the waffle maker.
- Transfer to a plate or cooling rack and allow to cool for a couple of minutes before serving.
- Serve with mayo, lemon, and or aioli; or make a sandwich with them.
Recipe Video
Notes
- Nutritional information is based on the entire recipe / two chaffles.
- The can of tuna I used was 4.5 oz (128g). After draining it, the weight was 3.7 oz (105g).
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I tried it, but subbed gruyere for the cheddar and egg whites for the whole egg. Weirdly tasty. I won’t waste expensive cheese on it again, the tuna overwhelmed the gruyere to the point I could hardly taste it. Nice how plain mayo ended up tasting like tarter sauce.
I love tuna melts and this almost got me there, if I had followed the recipe and melted some swiss on top I think it would have been nearly perfect.
I’ve used gruyere in my melty cheese recipe to make wonderfully melting slices of gruyere for burgers. Great stuff.
Made it exactly as written. Very good! Surprisingly mild. Sent the recipe to my 2 daughter. Thanks!
This recipe looked interesting to me so I was thinking about what I needed to pick up at the grocery store next time I went shopping. Then it occurred to me that I have taco meat sitting in the fridge. Add some almond flour, egg, and cheese and boom, taco meat chaffles! They were tasty! I am thinking pretty much any tasty meat can be chafflized. Thanks Steve!
I like it and will definitely make it again. I doubled the recipe to use the whole can of cheap tuna…shouldn’t have done that as there wasn’t much tuna left when I got it drained!! I used garlic and onion powders and dill weed in the chaffle and made a tartar sauce with mayo, dill relish and onion as it didn’t have any other topping. It was good even though I really could hardly taste the tuna!! I also used 1 flax egg and 1 real egg and I won’t use flax again as it was slightly slimy. Next time it will have more tuna and real eggs! Thanks for a good “different” recipe!
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