Tuna Melt Chaffle

Tuna Melt Chaffle

Recipe by Steve @ SeriousKeto
5.0 from 1 vote Only logged in users can rate recipes
Course: ChafflesDifficulty: Easy
Servings

1

servings
Prep time

3

minutes
Cooking time

5

minutes
Calories

297

kcal
Total Carbs

4

grams
Net carbs

3

grams
Fat

16

grams
Protein

34

grams

This 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).

Products used in this video/recipe:

7 Comments

  1. Pingback: A Chaffle For Lent - The Cheddar Tuna Melt

  2. Chris Cates

    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.

  3. Made it exactly as written. Very good! Surprisingly mild. Sent the recipe to my 2 daughter. Thanks!

  4. 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!

  5. 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!

  6. Pingback: A Chaffle for Lent - The Cheddar Tuna Melt - EasyCookingHome

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