The Best Gluten-Free Tuna Melt for a Hockey Game
A tuna melt is an iconic deli sandwich that came about by accident! It's said that tuna accidentally fell on to a grilled cheese sandwich in the making at Woolworth's department store lunch counter, and instead of cleaning it up, the cook making the grilled cheese discovered this combination was actually delicious. For my recipe, I use gluten-free bread, and the secret ingredient that adds even more delicious flavor, is to spice it up with our New Bae seasoning!
PREP TIME
20 minutes
COOK TIME
10 minutes
INGREDIENTS
9
Serves: 4
Ingredients
- 10 oz10 oz10 oz Tuna, Canned, I used Safe Catch
- 3 Tbsp3 Tbsp3 Tbsp Mayonnaise - Sir Kensington's Classic
- 1 tsp1 tsp1 tsp Stone Ground Mustard
- 1/3 cup1/3 cup1/3 cup Celery, small dice
- 2 Tbsp2 Tbsp2 Tbsp Red Onion, small dice
- 1/4 cup1/4 cup1/4 cup Pickles - Grillo's, small dice
- 1/2 tsp1/2 tsp1/2 tsp New Bae Seasoning - Primal Palate
- 1 cup1 cup1 cup Sharp Cheddar Cheese, grated
- 8 pieces8 pieces8 pieces Gluten-Free Bread, 8 slices of gluten-free bread. I used Schar gluten-free sourdough
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Drain the tuna from the water in the can, and place the tuna in a medium size mixing bowl.
- Evenly combine the tuna with the mayo and mustard.
- Dice the celery, onion, and pickles. Add the celery, onion, and pickles to the tuna and stir to evenly combine.
- Season the tuna salad with the New Bae seasoning, and stir again to evenly combine.
- Grate the cheddar cheese.
- Cover one slice of bread with a thin layer of the cheddar. Using a cookie scoop, scoop some of the tuna salad on the bread over the cheese. Smooth into an even layer with a spatula.
- Top the tuna salad mixture with another layer of the cheddar, and top with the second slice of bread.
- Cook the sandwich in a cast iron skillet over medium-low heat in your choice of cooking fat. We used butter.
- You will be cooking this similar to making a grilled cheese. You want a nice crisp outside, and melty cheese on the inside.
- To avoid burning the tuna melt, I recommend turning the heat down to low, and covering the pan with a lid to fully heat the inside of the tuna melt without burning the outside of the bread.
- Repeat the cooking step with the remaining tuna, or you can save the tuna salad in the fridge to make the following day.
- Enjoy with ginger ale, and maybe while watching hockey 😉
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My Notes:
About This Recipe
Show nutritional information
Coconut Free GAPS Gluten Free Nut Free Pescetarian Seafood Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 504 |
| Fat: | 30 g |
| Carbohydrates: | 36 g |
| Protein: | 20 g |
| Cholesterol: | 78 g |
| Sodium: | 709 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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