In this latest recipe video from Dangerously Hardcore, resident chef Alex Navarro shares her recipe for awesome ultra low-carb mini tuna melts.
(Makes 4 Mini tuna melts)
What you’ll need:
Dutch oven or conventional oven
Small baking sheet, lined with aluminum foil
Small bowl for mixing
1 5oz. canned tuna, drained
1 tbsp Greek Yogurt
1 Beefsteak Tomato, cut into ¼ inch slices (4 slices)
4 slices of Provolone Cheese (or your choice of cheese)
1 celery stalk, diced (optional)
Pinch of salt and pepper
1. Set oven to broil.
Preheat the oven and arrange the top rack so it’s about 6 inches from the flame.
2. Make tuna mixture
Place the tuna in the small bowl and add the Greek yogurt, salt and pepper; mix well. If you are adding in the diced celery, add it the mixture now.
3. Arrange tomato slices
Place the tomato slices side by side on the aluminum foil lined baking sheet and sprinkle with a little salt and pepper.
4. Divide Tuna mixture
Divide the tuna mixture amongst the 4 tomato slices.
5. Top with cheese
Place one slice of cheese on top of each pile of tuna.
Place the baking sheet on the top rack and broil for about 3-5 minutes or until the cheese starts to bubble. Keep a close watch on the mini tuna melts so you don’t burn the cheese.
Serving size: 2 Mini Tuna Melts
Fat: 7.25 grams
Usable Carbs: 3.15 grams
Protein: 28.75 grams